Ramen Rules!
This is genius. It takes no time to make, fills you up and if you prepare some extra, you can pack a lunch in a jar that will have co-workers wondering where you got the carry-out.
Ingredients:
Dry Thai rice noodles or ramen noodles, 4 servings
2 teaspoons grated fresh ginger
8 teaspoons miso paste
8 teaspoons high quality vegetable base such as Better Than Bouillon
4 teaspoons soy sauce
8 cups filtered water
1 cup shredded carrots
2 cups roughly torn fresh spinach leaves
1/2 cup minced fresh scallions, or thin sliced red onion
1/2 cup pickled ginger
Additional add ins, thinly sliced mushrooms, bean sprouts, thin sliced radishes, fresh cilantro, baked tofu sticks, sesame seeds.
Procedure:
Rice noodles: Follow package direction to rehydrate.
Ramen: Cook in hot water 4 minutes. Drain.
In large pot over medium heat, add miso, vegetable base, soy sauce, grated ginger to 8 cups water. Stir to mix well.
Grate carrots, slice or mince onions, tear spinach leaves (and whatever else you are adding) and put into 4 individual bowls. Add noodles. Pour 2 cups broth on top. Garnish with pickled ginger.Lunch Pack:
4 resealable glass jars
Divide ginger, miso, vegetable base, soy sauce, carrots, spinach, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide scallions and ginger between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days
When ready to serve, remove scallion/ginger packet and add boiling water to the top of the jar. Seal jar and let sit 3 minutes. Open jar, stir in scallions and ginger, and serve.
A word about Miso: Miso is a Japanese fermented soybean paste and is used for soup base and flavoring. You can find it at Whole Foods, Trader Joes, or and an Asian market in the refrigerated section.
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