This ramen is packed with a rainbow of vegetables providing you with a great amount and variety of vitamins and nutrients. The perfect remedy if you’re battling a cold, a hangover, fatigue, or just want a smorgasbord of vegetables in a delectable broth. Often times we forget that fresh wholesome ingredients are what our body needs to repair itself. Okay, so the last thing you want when your hungover is vegetables, but combined with this umami-filled broth, you may just change your mind. So skip the pills, tonics, energy drinks and hair of the dog. And in 30 short minutes, see if this ramen isn’t the key ingredient to bring you back to life.
Another reason I love this recipe is because it combines so many different textures. I add some vegetables at the beginning to give the ramen a deeper flavor, and some at the end to remind you of the freshness of the veggies. The lovely resiliency of the mushrooms, the pop of the corn and the crunch of the cabbage. I also like to add the zucchini a bit after the celery, onion, carrot and garlic so that it doesn’t get mushy and retains its beautiful green color. And in this particular ramen, the broth can be made with either vegetable or chicken stock, depending on your preferences. It’s the white wine and soy sauce that will give this ramen its umami comfort.
The recipe calls for vegetables I find most delicious in this dish. However, this recipe can also be a great opportunity to get creative, so feel free to ad-lib on the veggies. Throw in whatever suits your mood, or what you already have on hand. The important thing is to add some vegetables in the beginning as part of the mirepoix, or broth starter, and some near the end so you still get those delightfully different textures.
For Friday Try-day Recipes:
Calories per serving: 350 per serving
Prep time: 10
Cooking time: 20
Total time: 30
2 tbsp. vegetable oil
2 carrots , roughly chopped
1 celery stalk , roughly chopped
1 small yellow onion , roughly diced
2 garlic cloves , smashed
1 zucchini , roughly diced
1/8 cup white wine (or white wine vinegar)
3 ½ cups vegetable stock or chicken stock
1 cup water
1 lime , juiced
1/8 cup soy sauce
6 oz ramen noodles
Sriracha , optional
1 cup corn
1 cup savoy cabbage, shredded
1 cup mushrooms, thinly sliced
handful of cilantro leaves , roughly chopped
4 scallion stalks , chopped
1 lime , cut into wedges
1 avocado , in slices
Sriracha , optional
1. In a large stock pot heat oil, carrot, celery, onion, and garlic for about 3 minutes. Add zucchini, salt and pepper, and cook another 3 minutes. Then add white wine to deglaze pot, and allow to cook for 2 minutes.
2. Next add stock, water, lime juice, soy sauce and if desired, Sriracha, and bring to a boil.
3. When boiling, add ramen noodles, and reduce to a simmer. Next add corn, cabbage, and mushrooms and allow to cook until ramen is al dente, about three minutes.
4. Ladle into soup bowls and garnish with avocado, cilantro, scallions, squeeze of lime, and if desired, Sriracha.
Note: can be stored in an airtight container for up to a week.