Elevated Ramen in 30 minutes

bowl of ramen and chopsticks

If you’re short on time and want a comforting homemade meal this recipe is for you. Contrary to hollywood beliefs, ramen is not just for busy college students that lack culinary skills. I love ramen and I’ve found a way to make it at home that gives me almost the same satisfaction as eating it at a restaurant. All you need is some leftover veggies, a source of protein and some broth. You don’t have to follow my recipe exactly. Feel free to substitute what you have at home and experiment! 

Serves 2. Calories: 590, Fat: 23.5g, Carbs: 67g, Protein: 32g 

 What You’ll Need:

  • 5oz extra firm tofu, cut into bite sized cubes
  • 2 packages ramen noodles of choice (my favorite)
  • 4C broth of choice
  • 1/2 red bell pepper, sliced
  • 1/2 small carrot, sliced in sticks
  • 4oz mushrooms, sliced
  • 3C spinach (or other greens)
  • 2 eggs, soft boiled or soy marinated
  • 1in ginger, minced
  • 3 cloves garlic, minced
  • 2 tsp sesame seeds
  • 1/2 Tbsp olive oil
  • 2 tsp sesame oil
  • 2 tsp low sodium soy sauce

 

 What to do:

  1. Heat the olive oil in a medium pot over medium-high heat and sauté the tofu for 3-5 minutes.
  2. Add the bell peppers, carrots, mushrooms to the pot and sauté for 3 minutes until mushrooms are soft. 
  3. Add the garlic and ginger and sauté for 1 minute. Finally add the broth and bring to a boil. 
  4. Once boiling, add the noodles and cook according to the package. In the last minute of cooking, add the spinach to the pot. 
  5. Once noodles are cooked, turn off the heat, and serve ramen into 2 bowls. Top each bowl with 1 egg, 1tsp of sesame oil, 1tsp of soy sauce and 1tsp of sesame seeds. 

Pro Tips:

  • You can pre-cut the veggies and boil the eggs in the beginning of the week so that it’s easy to assemble the ramen day of.
  • For extra flavor try a pre-marinated tofu.