Guest blogger Melanie Rubin shares a taste of her food filled life. Enjoy!
Ramen is the perfect comfort food for when you’re not feeling a hundred percent. I like to make it when I’m a bit under the weather because it contains lots of warming and nutritious ingredients. My original recipe was just a hack on the average package top ramen. I would throw out the mystery “chicken flavor” packet and add my own broth. Since then, this recipe has evolved to include more complex flavors and ingredients like those you would find in a Japanese restaurant.
Asian noodles of your choice (I usually like soba, udon or ramen)
2 cups chicken broth
Handful of mushrooms
Bok choy (any green leafy veggie will do)
Spoonful of coconut oil
2 cloves garlic minced
1 small shallot diced
Splash of soy or shoyu
Splash of fish sauce
1 serrano pepper
Red curry paste
1 soft boiled egg
Bamboo shoots, green onion and seaweed for garnish
Prepare noodles by following the instructions on package.
In a large pot, add a small spoonful of coconut oil over medium heat and sauté shallot until translucent.
Add in grated ginger and minced garlic and stir around for a minute or two
Add 2 cups broth, sliced serrano pepper, a teaspoon of miso paste and a teaspoon of curry paste. Stir until dissolved.
Add a teaspoon of soy and a splash of fish sauce.
Let simmer for 10 minutes
In a separate pot, lightly steam mushrooms and greens
In a small pot bring water to a boil. Once bubbling add an egg and set the kitchen timer for 6 minutes.
Once all ingredients are cooked to your liking put noodles into a bowl, pour the broth over it, add veggies and pealed soft boiled egg.
Garnish with bamboo shoots, green onion and seaweed.
Melanie Rubin is a food enthusiast, amateur photographer, and taste bud thrill seeker.