Monday, February 9, 2009


Sometimes I get serious cravings for ramen. I don't know what it is- most people consider ramen starving college student food. Maybe that's why I like it? Because it reminds me of old times. Growing up, my mom would make ramen for us- we called it noodle soup. She would put two ice cubes in each of our bowls to cool down the broth.

2 cups vegetable broth
2 Tbsp white miso paste
2 Tbsp ginger, minced
2 Tbsp soy sauce
2 Tbsp sesame oil
1 block extra firm tofu, cubed
1 red onion, diced
1 bunch bok choy, trimmed
1 bunch kale, trimmed
1 egg
ramen, 1 block per serving

Bring a pot of water to a boil, this will be used to cook the ramen just before your ready to serve. Heat a large wok and add 2 Tbsp sesame oil. Add the tofu and onions and cook until the onions have softened, about 8 minutes. Then add the bok choy and kale and cook for an additional 5 minutes. Meanwhile, stir together the veggie stock, miso, soy sauce and ginger and, in a small pot, bring your broth to a high heat. When the veggies and tofu are cooked, remove them from the wok and set aside, then scramble an egg in the hot wok. By now your water should be boiling, so add in the ramen and cook for about 3 minutes. Portion your broth, veggies and ramen into bowls and slurp it up! (Two ice cubes not required.)

1 comment:

  1. Thanks for another great dinner! I poured the egg into the hot broth instead. Made it kind of egg-flowery, which was fun for the little one. :-)