Ramen is debatably one of the biggest restaurant food trends to hit North America in the last few years. Not saying that it wasn’t popular before (especially if there is a big Asian influence in your area) but holy shit, ramen restaurants have really become trendy in the last decade. Yes- I know that instant ramen has forever been the college go-to for a cheap dinner or lunch. But I’m talking about the hipster restaurants who play rap music, play anime movies on the TV screen, don’t carry to-go containers and have flimsy paper menus. That shit is NEW fam.
In my opinion, ramen has become trendy for a damn good reason. Ramen is a deliciously dense and hearty bowl of noodle soup. Perfect for a cold day or just to mend your soul after a breakup. The trendy ramen restaurant is a total upgrade from the instant Ichiban noodles I grew up eating as a kid.
But let’s face it. Ramen isn’t always healthy. It’s a carb heavy dish that is loaded with sodium and fat and has little to no vegetables. This miso ginger ramen is totally Wholistic Food-ified. It’s simple to make and FULL of immune boosting ingredients like garlic, onions and ginger to boost your natural defences preventing that annoying cold or flu that starts to creep up this time of year. This is also a great addition to add to your weekly dinner menu because 1. everyone loves ramen, and 2. it’s satiating and delicious AF.
- My favourite brand of ramen noodles is Lotus Foods millet and brown rice noodles. I usually cook 1 ramen cake for myself, but if you have a large appetite I would suggest using 2 ramen cakes.
- I always recommend using homemade bone broth that has been simmered for 24 hours. This ensures maximum nutrient density and makes it incredibly nourishing! If you don’t have the means to make your own bone broth, my favourite brand is High Vibe Health that is available locally in Calgary, Alberta.
Miso Ginger Ramen
- January 12, 2020
- 1 hr
- Print this
- 2 tbsp sesame oil
- 1 medium yellow onion, diced small
- 5 cloves garlic, minced
- 1/4 C ginger, minced
- 1/3 C miso paste
- 1/2 tsp chili flakes
- 1/4 C coconut aminos or soy sauce
- 7 C chicken bone broth
- 2 large handfuls spinach
- 2 heads baby suey choy, sliced thin (or 10-12 heads baby bok choy, cut into quarters)
- mineral salt to season if necessary
- recommended garnishes
- medium boiled free range eggs, sliced in half
- sesame seeds
- sliced green onion
- fried onion
- garlic chips
- Step 1
- In a large saucepan, heat sesame oil over medium heat and sweat the onions for 5-10 minutes, or until translucent. Add the garlic, ginger, chili flakes and miso paste. Mix together and stir. When the paste starts to brown and stick to the pan (~2 minutes), deglaze with the coconut aminos and scrape the bottom of the pan with a spatula or wooden spoon. Add the bone broth and bring to a gentle simmer for 15-20 minutes. Add spinach and sliced baby suey choy and let simmer for another 5 minutes or until vegetables are soft. Adjust seasoning by adding more coconut aminos or salt if necessary.
- Step 2
- While the ramen broth is simmering, bring a separate pot of water to a boil and cover. When you add the spinach and suey choy to the broth, add the ramen cakes to the pot of boiling water and cook al dente.
- Step 3
- Strain noodles from water, add to a large bowl and top with 1-2 C of ramen broth. Garnish and enjoy!