Homemade Ramen

“How we eat is how we live.” This is one of my favorite Alice Waters quotes. She has been influential in farm-to-table cooking and slow food. I have become increasingly interested in her work and have brought her concepts into my business. As people slow down and connect with their food, they unintentionally connect more in their own life. What does this have to do with ramen you might ask? Let’s dive into homemade ramen’s history first.

History of Ramen

Over the last 50 or so years, processed food has become a huge staple in the American diet. I am sure we are all familiar with ramen. It’s a quick and easy food you can throw together in seconds. I will confess that I did not know ramen was an actual dish that had been around for centuries until I started cooking from scratch. Ramen originated in China, but was then brought to Japan in the 19th century. Different parts of Japan have different variations; for example, Tokyo has a soy sauce based broth, while Hokkaido prepares a miso-rich broth. Instant ramen started appearing in the 20th century and became a staple in most American’s homes. As our day-to-day lives became more and more convenient and automated with advances in technology, cooking went by the wayside and people relied on processed foods. This affected the way we were living and connecting with each other and our food. 

I am excited to share this recipe because it is a great way to connect in the kitchen. It takes a bit of prep work, but the results are incredible. I believe that our world can change in the kitchen. Slowing down how we eat can slow down our lives to become more intentional. This Valentine’s Day, I encourage you to stay in, cook with your significant other, kids, or families and friends and  really connect with each other and the ingredients. I personally believe that food always tastes better when it is made through love and intentionality. 

Why We Love It

This recipe is not only made with love, but it can be made by anyone. I have made this recipe in cooking classes with kids and adults and everyone has enjoyed the process. They are so excited to try homemade ramen. Everyone can have a job from chopping veggies, making noodles, preparing the proteins and watching the broth simmer. You can also choose your own adventure with the ingredients. I have used many different varieties of veggies, proteins and toppings so the sky’s the limit.

Homemade ramen and instant ramen do not even compare (in my opinion). There are so many nourishing and satisfying ingredients in homemade ramen. You know exactly what is going in and you are in control of the ingredients. Instant ramen on the other hand, has some very questionable ingredients, one being MSG which has a host of symptoms associated with it. I think most of us know that when we cook from scratch it is better for us than the processed version, and we connect to our food in a way we never would with the instant versions of things. 

I encourage you to go to the grocery store and really spend time there with the ingredients. Smell them, touch them, and imagine how your dish will look and taste like. That is what I love about cooking. You can get creative and imaginative with your choices. The last thing I will leave you with is an exercise from John Kabat-Zinn you can do anytime to practice mindful eating and connection. He walks you through an impactful exercise that can change your relationship with food. It did for me. Happy Valentine’s Day and I hope you connect with the ones you love and the food you love. 🙂

Ingredients: 

Broth Ingredients: 

• 1 large onion, diced
• 2 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 3 Tbsp coconut oil 
• 4 cups bone broth
• 4 cups water
• 1 cup mushrooms, sliced
• ⅛ cup rice vinegar
• 1 Tbsp miso paste
• 1 Tbsp tamari
• Pepper to taste
• For spicy, add sriracha to taste
• Sesame oil, for garnish

Topping Ingredients Options: 

• Blanched broccoli, chopped
• Bok choy, steamed and chopped
• Carrots, grated
• Scallions, diced
• Cilantro, chopped
• Bamboo shoots 
• Kimchi
• Soft-boiled eggs
• Sesame seeds
• Pickled veggies
• Tofu
• Shrimp
• Crispy Pork (I used this  recipe and it was incredible)
• Chicken 
• Pork belly
• My favorite ramen noodles (gluten-free) 
• Sesame sheets 
• Red pepper flakes

Instructions: 

1. Over medium-high heat, saute the onion in 1 tablespoon of oil until tender for about 3 minutes. Turn heat to medium, add the smashed garlic cloves and continue cooking until the onions are deeply golden brown. Add the veggie stock, water, mushrooms, and mirin. Bring to a simmer. 
2. Simmer for 25-30 minutes uncovered on medium heat. Add the miso, tamari, and pepper to taste. Adjust salt to your liking (feel free to add salt, soy or more miso). Keep warm. FYI: If this reduces too much, it may become salty…simply add a little water to taste. 
3. While the broth is simmering, cook the ramen noodles in a pot of boiling water, according to directions. Drain. Toss with sesame oil to keep separated. 
4. Prep other veggies and other toppings. See list above to find what you like! Feel free to steam bok choy, broccoli, or fresh spinach, or saute them until just tender. Season with salt, pepper, and sriracha (if you like spicy). Use a combo of fresh and cooked veggies for the best texture. 

Recipe adapted from Feasting at Home

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About the Author: Meghan McGee is a graduate of NTI’s Certified Natural Food Chef program as well as an Integrative Nutrition Health Coach. She believes food is the most powerful catalyst that brings people together. Sitting around a table, enjoying a nourishing meal with strangers or friends is her absolute favorite thing to do. Her mission is to inspire others to take control of their health.  You can find Meghan’s personal chef and other services at megsnourishedkitchen.com.

Photo by Meghan McGee