September 16th, 2014

Vegetable Ramen

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Vegetable Ramen

Ramen conjures up images of instant packets of salty soup, but it’s actually really easy to make a healthy homemade version at home sans microwave. Just about any vegetable from your CSA share can be used, this week’s share included napa cabbage and lacinato kale, which I combined with a leftover carrot, shitake mushrooms, and tofu.

Vegetable Ramen

Often at the farm we make homemade soup stocks, but I took a shortcut with this soup to make it weeknight friendly. Simmer the mushroom stems, garlic, and ginger in store-bought stock to give it an Asian flavor. While the stock simmers, prepare the vegetables.

Vegetable Ramen

Slice and shred all of the vegetables into thin strips. For root vegetables, shave with a vegetable peeler. I used 4 cups of vegetables and 8 oz of noodles. Packaged smoked or seasoned tofu works great for this, in Ithaca you can easily find Tofu Khan. I like less broth in my soup, but if you like a more liquidy soup, add 2 cups additional stock. If you reheat this,  you may need to add more liquid after it sits for a while.

Vegetable Ramen

Use a slotted spoon to remove the mushroom stems, ginger, and garlic cloves from the soup. When you add the remaining ingredients, check the noodle package to assess cooking times. Since my noodles cooked in 4 minutes I added everything at the same time. For quicker cooking noodles, I’d add the vegetables first, for longer cooking noodles the vegetables later. Finish the soup with tamari and toasted sesame oil, serve with hot sauce.

Vegetable Ramen

Vegetable Ramen

8 -10 cups vegetable stock (use more if you prefer more broth in your soup)
1/3 lb shitake mushrooms, stems removed and washed
3 cups vegetables cut or shaved into shreds like napa cabbage, kale, carrots
2 cloves garlic, smashed
1 inch ginger root, sliced
8 oz smoked or seasoned tofu
8 oz package Asian noodles (I used wide lo mein noodles), GF if necessary
2 tablespoons tamari soy sauce (GF if necessary)
1 tablespoon toasted sesame oil

Bring stock to a simmer, add mushroom stems, ginger, and garlic. Simmer for about 20 minutes, then remove the stems, garlic, and ginger with a slotted spoon. While the stock is simmering slice shitake mushrooms and tofu.

Add vegetables, noodles, tofu, and mushrooms to the stock. Cook for about 5 minutes or until noodles and veggies are softened. *Adjust cooking time based on the directions for your noodles. Finish the soup with the tamari and toasted sesame oil.

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