On an uncharacteristically cold day a big bowl of homemade soup is really the only solution. In light of the feels-like-a-snow-day we are having down here in Florida, my lunch plans went out the window, and I impulsively high-tailed it to the store for an obnoxious amount of obscure (for me) Asian ingredients. All in the name of cozy, QUICK HOMEMADE RAMEN. Was it worth it? Absolutely. This quick meatless ramen noodle soup for two, boasts of a deeply Asian-flavored, beef broth base, with shiitake mushrooms, copious amounts of green onions and then whatever toppings your heart desires. Today my heart desired edamame, runny eggs, black sesame seeds, thinly sliced cucumbers, and salty seaweed strips, but this recipe would be great with pulled pork or bite-sized cubes of tofu if you are so inclined.
I would even venture to say that this recipe would work great for a packed lunch. Simply make the broth ahead of time, toss in the whites of the green onions and cooked shitakes and refrigerate. Pack up that golden block of ramen, refrigerated broth, and your toppings of choice. When the lunch bell rings, microwave the ramen according to package directions in your homemade broth instead of water, stir, add your toppings, and enjoy! (I wouldn’t recommend cooking the ramen noodles ahead of time, as they will soak up most of the broth overnight).
This ramen noodle soup was almost as easy as its store bought counterpart and SO adaptable. If you wanted to go the whole hog, you could even make homemade beef broth. Alternatively, you could substitute veggie broth (and omit the egg) to make it vegan. The world is your oyster—or block of ramen if you will.
P.s. Scott’s birthday is fast approaching (February 13th), and I finally decided on his “cake.” Stay tuned for more details over the coming weeks!
- 2 eggs, soft boiled
- 1 tablespoon unsalted butter
- 3 ½ ounces shiitake mushrooms, sliced and tough stems discarded
- 1 clove garlic, pressed or minced
- 1 (14.5 ounce) can low sodium beef broth
- 2 teaspoons low sodium soy sauce
- 1 ½ teaspoons hoisin sauce
- 1 block dried ramen noodles, seasoning packets removed
- 2 green onions/scallions, thinly sliced, green and white parts divided
- ½ cucumber, thinly sliced*
- 2/3 cup edamame, shelled
- Black sesame seeds, to taste
- Nori (dried seaweed), sliced, to taste**
- 1 teaspoon sesame oil, to garnish (optional)
- To soft boil your eggs, bring a pot filled with 3 inches of water to a boil. Cook eggs at a low boil for 5 minutes. Remove eggs from boiling water and set in ice bath to cool before peeling.
- Melt butter in a large skillet over medium heat. Add the mushrooms and garlic, tossing to combine. Cook until the mushrooms are soft and juicy, about 3-5 minutes. Set aside.
- While the mushrooms are cooking, bring the beef stock to a simmer. Stir in the soy sauce and hoisin sauce. Add ramen block and white parts of scallions then remove from heat. Let noodle mixture sit covered for 3 minutes, or until soft, before stirring. Distribute noodle soup into two bowls and add toppings as desired (green parts of scallions, cucumber, edamame, sesame seeds, nori, peeled soft boiled eggs). Garnish with sesame oil, if desired. Serve immediately.
- *Use a mandolin or veggie peeler for this task
- **Use a pair of kitchen scissors for this task