I’d been wanting to make my own ramen for quite some time now. And like most of the dishes I get inspired to make, this desire stemmed from an incredible bowl of ramen I ate at a delicious local restaurant. It was actually the first bowl of ramen I’d ever eaten, besides the orange packaged kind, of course (which I had an embarrassingly long obsession with in high school). I must admit, it was a little daunting even thinking about recreating such a flavorful bowl of goodness. It mean, getting that broth to taste so complex, and of course ALL the toppings— that seemed a little intricate.
So instead I decided to take a short cut. A delicious bowl of ramen in 20 minutes or less. That was my goal, and somehow, it really worked out!
I guess we should talk about my inspiration first though….
About a year ago, a brand new ramen shop called Dashi opened in Durham (where I live), and I swear it was the talk of the town for MONTHS! Oh course I had to go see what all the fuss was about— I mean, it’s just soup right? Well, I was in for a surprise.
Nate and I each ordered a bowl of their Vegetarian Ramen, obviously. The next thing I knew, I had a piping hot bowl the size of my face filled with the most aromatic broth, noodles on noodles on noodles, and the most perfect combination of toppings: pickled vegetables, a soy-marinated poached egg, nori, kombucha squash, and bean sprouts. So THIS is what all the fuss was about!
I don’t think Nate and I talked for the first five minutes after we got our dishes because they were SO SO good. Warm and comforting, salty and earthy, crunchy and creamy (thanks to that perfectly poached egg)— it was everything I love about flavorful food in one huge bowl. Let’s just say I was on a mission to recreate that baby immediately!
So I finally did it— using my own combination of salty and earthy flavors like miso, soy sauce, sesame oil, and of course, sriracha. To make life a little easier, I used a boxed low-sodium vegetable broth and added these spices in to kick it up a notch. I also sautéed some green onions, garlic, and mushrooms to add another complex note to the soup. Thanks so these quick fixes, my big pot of ramen was ready in 20 minutes and tasted oh-so-satisfying!
I decided to top my ramen off with some steamed snap peas, sautéed bean sprouts, more green onion, and a poached egg. When you break that poached egg open, it oozes all over your soup, creating this creamy, flavorful bite that is beyond perfect. I highly suggest adding that poached egg in! You can easily substitute some of the veggies with your own favorite toppings, or even with some leftover veggies from your fridge.
One thing to remember— ramen noodles tend to soak up whatever liquid they sit in, so this dish is best served immediately. Don’t get me wrong, these leftovers taste delicious, but they’re more like a flavorful noodle dish than a soup because almost all the liquid has been soaked up.
P.S. That was just as good as the soup.
If you’d like to make this dish vegan, omit the poached egg and try adding some pan-fried tofu in it’s place. I’m sure that would be a delicious alternative! If you happen to try this recipe, let me know how it turns out or take a pic and share it on Instagram. Nothing gets me more excited than to see these recipes recreated in your kitchens 🙂