Those square supermarket ramen packages are a staple of eating cheap, but the seasoning packet is over-the-top salty. Still, they can be the basis of an infinite variety of delicious meals.
When my friend BA and I started our agency MATCH, we had agreed to forego paychecks until we were truly up and running. In those early months, she’d disappear from our shared desk about 11:45 and at noon she’d serve up some version of ramen based on whatever was in the agency fridge and any leftovers she’d brought from home. Some days it was just ramen with some chopped green onions on top.
I’ve upgraded to Ocean’s Halo ramen noodles (although using the supermarket kind without the seasoning packet would work fine) and their ramen broth, which includes kelp in the ingredient list. That’s got to be good for you — but also, it’s delicious.
Here’s my go-to version of a healthy ramen recipe, which is a good start for ad libbing with whatever you’ve got in the vegetable drawer of your refrigerator.
Ingredients:
· Ocean’s Halo Ramen Broth (or chicken, vegetable or other broth)
· Ocean’s Halo Ramen Noodles (or any other ramen noodles)
· Sesame oil
· Fresh garlic, 4-5 cloves, chopped
· Fresh ginger, 1-2 tsps, grated
· Sliced shiitake or other mushrooms
· Bok choy, a couple of heads
· Green onions
· Rotisserie chicken, a few handfuls shredded (optional)
· Chili crisp
· Soy sauce
Directions:
1. Heat sesame oil in large, deep skillet. Add garlic and ginger and sauté. Then add mushrooms. Salt mushrooms lightly to draw the water out.
2. Add the broth and an almost equal amount of water. Let come to a boil and then remove from heat. Add ramen noodles and vegetables and let sit for three or four minutes. Add rotisserie chicken, if you’re using.
3. Add a spoonful or two of chili crisp and a little soy sauce. Stir to coat. Serve in bowls with chopped green onions on top.
