Having grown up with a Mother from the Kyushyu prefecture of Japan, ramen was in my baby bottle growing up, it’s in my veins… Seeing as though it’s not the simplest thing to make, but it tis damn good for a stay in at home cozy night. Try my ladykiller of a recipe here. Ramen for the soul.
Veggie Ramen Noodles or Shrimp Ramen
1 T Toasted Sesame oil
½ Yellow Onion, thinly sliced
4 C Chicken or Veggie Stock
1-2 T Low sodium Soy Sauce… depending on your tastebuds
1 C Asparagus, sliced into 1” pieces
1 C Bean Sprouts
1 C Raw Shrimp, peeled, deveined (optional)
2 Ramen Packages, cheap ramen: Using the noodles only! Dump that horrid, sick salty pack of sodium! Well make our own soup friends.
1- In a medium sautee pan add the 1 T Toasted sesame oil, heat on medium and add the thinly sliced ½ yellow onion, cook until fragrant and translucent, about 5 minutes.
2- Add in the 1 T of soy sauce, then the 4 C of chicken stock. Cook to a simmer
3- Add in the shrimp and asparagus and simmer lightly for about 2 minutes.
4- Add in the noodles just before service cook the ramen noodles for about 3-4 minutes and then serve immediately topped with the bean sprouts, greens like mizuna or arugula and a little chili oil on top is my favorite for a bit of extra spice! Or if you like even a little more toasted sesame oil or chili oil to finish