Mushroom and Tomato Ramen

Serves: 4

I’m so excited for this recipe! Back in my college days some insta ramen was a love of mine. SOOOO much sodium and definitely processed and no bueno! As my palette matured, I really began to love REAL ramen (If you ever have a chance to travel to Japan…trust me you MUST try the ramen). However, for the everyday and quick ramen alternative check out this recipe. A few great secrets to keep it tasty, nutritional, and easy!

Needs

Broth:

1 qt. mushroom broth (favorite brand: Pacific)

1 qt. vegetable broth (favorite brand: Pacific)

3 tbsp hoisin sauce (preferably organic)

1 ½ tbsp white miso paste (whisk in with a small amount of broth before placing in pot)

1 medium leek (slice and rinse well)

½ lbs. shitake mushrooms

1-2 pieces of dried kelp (favorite brand: Coast Sea Vegetables)

Steamed Vegetables:

2 bundles broccolette

3-4 baby choy

¾ cup filtered water

Tomatoes:

3-4 plum tomatoes (cut each tomato into wedges of 4-6 pcs)

1 tbsp olive oil

salt and pepper to taste

Noodles:

4-5 cups water (enough to cover the noodles)

1 large piece of kelp

2 packs jade pearl rice ramen noodles (favorite brand: Lotus Foods, grab the 4 pack of noodle cakes only, not the instant seasoning set)

Toppings:

2-3 untoasted nori sheets (favorite brand: Coast Sea Vegetables)

red pepper flakes

Getting Started

Start with your broth first. In a large pot add broth and all other ingredients listed in the broth section. Be sure to whisk your miso paste with a small amount of broth before placing in the pot with the rest of your ingredients. Place on a medium high heat until boiling, then turn down to a simmer. This can cook for as short as 10 minutes if you in a rush, or up to 30 minutes for maximum flavor.

KELP! This is key for broth flavor; you don’t need to keep it in the full 30 minutes, but a good 5-10 minutes adds a great flavor!

Tomatoes and steam vegetables will be quick and should be cooked separate from the broth to keep as much nutrients a possible. Start your tomatoes and vegetables once your broth is 10 minutes away from being done.

TOMATOES! This is a key flavor for the ramen. I know it sounds crazy but once you try ramen with a sautéed tomato you’ll never look back!

Once your tomatoes are sliced, place into a medium saucepan with your oil, salt and pepper. Heat on a medium high and cook for 2-4 minutes, or until soft.

Next, clean and cut your vegetables to steam. Place into the same pan used to sauté your tomatoes. No need to clean it out, just add water and vegetables. Cook for only a few minutes, until bright green.

Lastly are your noodles! LOTUS FOODS NOODLE CAKES! If you bought the noodles I recommended above, then the great thing about them is how quick they are to make. They’re also made with rice flour rather than your typical white flour. I mostly use the millet and brown rice flour noodles from Lotus Foods, but really enjoyed the jade pearl for this recipe.

Place your noodles in boiling water and toss in a piece of kelp to add a little flavor and saltiness.

Once your noodles are done, plate, and add your chosen toppings. Tomato, kelp, and mushroom broth are some great secrets to a flavorful, quick and easy ramen for your everyday.

If you love this recipe, post a story and tag @carrotlifeandlove! Excited to see your recreations!

Love & Carrots,

- B

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