Quick & Easy Weeknight Ramen

Ramen makes for a wonderful weeknight meal because besides being quick and easy, it's a great way to use up leftover proteins and any veggies that you have in the fridge. Here I will share my "go to" ramen recipe with you, with plenty of room for flexibility so that you can play around with the hundreds of possible protein and veggie combos!

I think the reason why so many people find making real ramen at home so daunting is because a lot of people don't have things like tahini and white miso paste lying around in their cupboards. I can relate, since I am strongly against going out and buying a bunch of things that I don't have for just one meal - but trust me when I say that a little bit goes a long way when it comes to these items. I make this recipe all the time and yet still have the first and only carton of miso paste that I've ever bought in my fridge! What was once a scary weird thing is now a staple item in my kitchen.

What I am trying to say is that while yes, you will most likely need to go out and buy a couple of things that you don't already have for this recipe, once you have these staple items in your kitchen you won't need to go out and buy more for a very long time. It means that you will be able to make this cheap, healthy, and oh-so-easy dish for months to come!

Below I will provide my basic recipe for that delicious, spicy, tangy broth that everyone loves. But since I am trying to teach you how to fish, so to speak, it is up to you to decide which proteins and veggies you will be using and follow the directions accordingly. This post is more of a how-to guide than a recipe in itself, so that you can have the tools to accommodate for what you have on hand, your family's preferences, etc.

Prep time: TBD depending on protein and veggie choices

Cook time: TBD depending on protein and veggie choices

Serves: 4-6

What you need...

For the soup:

• 6-8 cups broth of choice (chicken, beef, or mushroom all work beautifully)

• 3 tbsp minced ginger (I keep a little jar of the pre-minced ginger on hand at all times, it's super convenient)

• 1 tbsp garlic & chili paste (optional)

• 2 cloves garlic, pressed or grated

• 1/4 cup white miso paste

• 1/2 cup tahini

• 2 tbsp rice vinegar

• 1/3 cup soya sauce

• 1 tbsp sesame seeds (optional)

• 4 squares ramen noodles

Protein options:

• leftover chicken breast or thighs (cooked)

• leftover beef (cooked)

• leftover pork (cooked)

• raw prawns (add to simmering broth during last 5 mins of cooking)

• tofu (fried for best results)

• soft boiled eggs for serving - optional but highly recommended!

Veggie options:

• carrots (raw, thinly sliced)

• green onion (raw, thinly sliced)

• fresh herbs (cilantro & parsley work beautifully)

• fresh micro greens (raw, for serving - pea shoots are featured in the above pics)

• radishes (raw, thinly sliced)

• bamboo shoots

• nori sheets (sliced into strips)

• kimchi

• bok choy (simmered in the broth)

• spinach (simmered in the broth)

• mushrooms (sautéed or roasted)

• yams/sweet potatoes (roasted)

• kale (roasted, sautéed, or just simmered in the broth)

What you do:

1. If you are using anything that needs to be sautéed (mushrooms etc), heat a large pot on medium heat with a bit of sesame or olive oil. Sauté until almost cooked through and leave in pot. If you are using anything that requires roasting (yams etc) now is also a good time to do so.

2. Add all broth ingredients to the pot & bring to a simmer over medium heat. Reduce heat to medium low and allow broth to simmer approx 20 mins until fragrant. At this time add bok choy, spinach, or fresh herbs if using.

3. Add the ramen noodle squares to the pot and let simmer for approx 5 mins until the noodles are cooked.

4. To serve, top with whatever protein and raw veggies that you are using. Enjoy!