Lazy Veggie Ramen

I don't know if this will only resonate with my ~women out there~ but do you ever have those sore, achey, tired, and lazy days that just call for soup? Like only soup. Those days that are so long and trying that the only thing you can fathom doing after work is sitting on the couch and eating a big, warm, tasty, comforting, bowl of soup? Likewise, are you that kind of person who wants to indulge in emotional comfort eating but also get your greens in? If so, continue reading.

​This ramen recipe is simple, straight forward, quick, and totally satisfying. It's also as customizable as you want it to be, which is my favorite kind of recipe. The final product is tasty, warming, and nourishing, and just as impressive as the restaurant version, even without the artistic presentation of the vegetables as it's normally served. That's why I call this "lazy" ramen- you're gonna kick it old school and just dump your soup into a bowl and enjoy.

​Click the link below to continue reading!

Serves: 2
Cook time: 20 min

​Ingredients:
*as mentioned above, customize to your heart's desire. the broth of the soup is the only universal truth here. the add ons are up to you*

For the broth
• 4 cups veggie broth (plus 1 cup water if necessary)
• 4 cloves garlic, thinly sliced
• 1 tablespoon ginger, tubed or freshly grated
• 1 tbsp olive oil
• 1 tbsp sesame oil (if you don't have sesame oil, 2 tbsp olive is fine)
• 3 tbsp reduced sodium soy sauce
• 1 tbsp mirin (I have always omitted mirin in recipes just because I didn't think I'd use it enough to buy a bottle. I was wrong. Buy the bottle. I put this stuff in everything)

Add ons
• 2 eggs 
• 3-4 cups bok choy, cut into 1 inch pieces. use both the leaves and stems
• 2 shiitake mushrooms, thinly sliced
• 3-4 sweet peppers, thinly sliced
• 2 chili peppers, thinly sliced (be sure not to touch your face after handling chilis. take it from someone who learned the hard way)
• 3 green onions, sliced thinly on the bias
• 2/3 cup extra firm tofu, cubed
• 2-3 tbsp sprouts of choice
• 1 tbsp sweet chili sauce (I use this one from Trader Joe's. it is unreal)
• Ramen noodles (I suppose this one isn't optional)
*use these things from the asian food section, not the cup noodles college version, please.
*OR you can use THESE THINGS, which are what I used. they're made with potato starch and chickpea flour and are virtually calorie free. they quickly absorb whatever flavor you add to them, and have the consistency of regular noodles, just slightly softer.

Directions:
• Bring a small pot of water to a boil, then reduce to a simmer. Slowly drop in eggs and let cook for 7 minutes. After exactly 7 minutes, remove eggs from water and immediately place in an ice bath (a bowl filled with ice and water). Carefully peel and slice in half right before serving.
• Reheat this same water and cook your noodles according to package instructions.  
• In a large pot or wok, heat oils over medium heat. Add garlic and ginger and let cook for 1-2 minutes, stirring frequently to avoid burning. Once the garlic has softened and the scent of ginger and garlic has over taken your kitchen, add soy sauce, mirin, and veggie stock. Bring to a simmer. 
• Add mushrooms and let cook 5 minutes, then turn off heat. 
• Add bok choy, sweet peppers, chilis, tofu, and green onions, and let sit for 2-3 minutes, just until the veggies start to soften, but still have a lil crunch.
• Add noodles to a bowl and pour soup over top. Top with sprouts, a drizzle of sweet chili sauce, and the eggs. Now sit down, relax, unwind, and emotionally eat to your heart's desire.