This is not your mama’s Ramen.
And it is also not so much a recipe as an approach…
A few weeks ago shopping at a local Asian market, the checkout person generously tucked four packages of Ramen-type dry noodle soup packages into my box of purchased items. And the soup turned out to be vegan. On its own, it is flavorful, if a little salty, and a bit one-note in color and texture, not to mention of questionable nutritional value.
But, stay tuned…
Yesterday, hungry for lunch–I turned out not to need dinner–and with a fridge full of fresh ingredients left over from a dinner party, I changed all that. The dinner party meal was Southwestern, but the raw ingredients could have just as easily been Asian.
To kick up a basic bowl of Ramen into a truly beautiful, vitamin-packed, and hydrating dish–company-worthy even–as I did, just follow or adapt my quick and easy formula:
To a basic Ramen package consisting of dry noodles and seasoning packets calling for 2 cups of water:
Double the water, add seasoning packet(s), loosely cover, bring to a simmer, add noodles, and simmer for 3 minutes. During last minute, add 2 big handfuls of greens (tender baby kale, spinach, etc.) and stir to combine.
To serve, ladle into one or two pretty bowls and top with any or all of the following:
- Several good shakes of vegan fish sauce (sold as vegetarian)
- Shredded raw purple cabbage
- Shredded raw carrot
- Thinly sliced raw radish
Thinly sliced rae yellow, orange, or red bell peppers
- Raw bean sprouts
- Sliced raw green onions
- Lightly roasted and salted cashews or peanuts
- Fresh cilantro, mint, and/or Thai basil sprigs
- Fresh lime wedges
Serve with chopsticks for the most satisfying quick meal ever.