Ramen is one of the dishes that I make year round. It’s comforting, nourishing and ready in under 30 minutes! Let me show you how to make an easy version of ramen that you will want to keep making over and over.
Ramen is a popular soup in Japan but its exact origin is uncertain. It’s thought to have originated in China and introduced in Japan some time before the 20th century. Click here to learn more about the messy history of ramen!
Tips and Substitutes:
Miso: The star of the show! This is where we get most of the flavor and it’s crucial for this recipe. However, some miso may contain fish-derived ingredients especially in the form of base stock. Here are some tried and true miso paste brands that I personally love:
You don’t necessarily need the oil to cook the onions and garlic in. Replace with splashes of vegetable broth and deglaze with consistent small splashes until it is cooked.
Making enough for leftovers? I recommend making the broth/vegetables and saving the noodles until you are about to eat your ramen. Leftover ramen noodles can get super soggy and you won’t enjoy it as much! Ramen noodles only take about 3 minutes to cook so save them until the end.
Some folks enjoy fried tofu in their ramen but lately I’ve really been into silken tofu. I love the soft texture it adds and you can also marinate it beforehand to add extra flavor. I marinade mine in soy and chili sauce.
Make your ramen gluten-free by using tamari instead of soy sauce and rice noodles instead of regular noodles. I like to use Lotus Foods rice ramen when I need a gluten-free option.
I recommend adding all your favorite vegetables! Vegetables that go well in this ramen recipe: red bell peppers, onions, any kind of mushroom, broccoli, carrots, bok choy, and corn kernels.