While I have banned all junk foods in my kitchen over the time, the last remaining item which is so indelible in my kitchen is instant ramens. I decided to keep it because I determine that ramen deficiency hurts my mental health. There is something in ramen that makes me feel so soothing and happy just like a glass of wine or a piece of chocolate does. (I don't think ramen is aphrodesiac though ;) If there is a such thing as a happidometer that measures the level happiness, I could prove it for sure.
In an effort to make a (physically) healthier version of ramen, I prepared this recipe using miso and mushroom instead of the instant seasoning mix. Also, I pre-cooked the noodle to remove some excess oil. It turned out to be some sort of a fusion noodle dish. It lacks Korean spicy kick, but mild soothing taste is there. This could be a good alternative to regular spicy ramen for kids or people who don’t like spicy foods. If you don’t fall into one of these two categories, I would say - only because I am a fanatic Korean ramen lover - just go with regular spicy but not-as-healthy ramen.
By the way, my favorite Korean ramen is Nugoori by Nongshim, a long-time food manufacturer in Korea. Shin ramen seems to be more popular in the mainstream, but Nugoori has its distinct kelp taste and its thick noodles perfect the taste of ramen.
Ingredients for 1-2 Servings
ramen noodle (1 package)
miso (2 tbl)
water (3 cup)
shitake mushroom (1, sliced)
oyster mushroom (1)
leek (1//4)
onion (1/4, sliced)
brocolli (3-4 flours)
dry seaweed (nori, shredded)
ground pepper
1.
Prepare vegetables and set aside.2.
Add miso (2 tbl) to boiling water (3 cup).3.
In a separate pot,cook ramen according to the instruction given on the package (usually 3 min).4.
While ramen is cooking, add vegetables to miso soup and boil for approx 2-3 min. 5.
Add the cooked noodle from Step 3 to miso soup in Step 4. Related Posts:
Shoyu Ramen
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