I'm still sick after days and days of nothing but bed rest! I'm ready to get back to real life and go back to looking like a human being! Most of all, I want to want real food again! Luckily, the day before I got sick, I made the family this homemade ramen soup! I was reading a Buzzfeed article about (don't remember the number) must try foods. And real ramen was on that list! So of course, the first thing I wanted to do was make ramen! It was delicious when fresh, but also the perfect sickfare the next day with it's lightly flavored broth, abundance of soft veggies, and of course, ramen noodles! The best part is that it was super easy and so much healthier then the ready-made stuff!
- 2 carrots - shredded or julianned
- 1 cup shredded (finely sliced) cabbage
- 8 cups vegetable broth
- 1 tbs miso paste
- 1 cup sliced shitake mushrooms
- 1/2 a yellow onion - finely chopped
- 2 package of ramen noodles (I used the Annie's brand that's found refrigerated)
- 1 jalapeno - sliced
- 1/2 cup chopped green onions
- 2 tbs soy sauce
- 1 tbs five spice
- 1 tbs vegetable oil
- salt to taste
- In a large pan, heat oil over high heat.
- Add in onion, carrots, and cabbage. Reduce heat to medium and cook for about 4 - 5 minutes or until tender.
- Add jalapenos and cook for just a minute before adding five spice, soy sauce, and salt.
- In a small bowl, dissolve the miso into 1 cup of the vegetable broth.
- Add that to the pot with the vegetable along with the remaining vegetable broth.
- Let simmer until ready to serve.
- About 2-3 minutes before you're going to serve, add in noodles. Serve when noodles are fully cooked.
- If you use the dried noodles, you may want to cook those beforehand rather then adding them to the soup raw.