Tricked-Out Ramen for Beat-Back Souls | Peggy Lampman's dinnerFeed

Recipe: Tricked-out Ramen for Beat-Back Souls

Ingredients

2 tablespoons canola or vegetable oil
2 teaspoons minced garlic
2 bell peppers*, stems and membranes removed, sliced
2 bok choy*, stems separated from leaves, and chopped
2 cups mushrooms, shiitake* preferred, cleaned and sliced
1 knob of fresh grated ginger root
3 cups hot water
1/3 cup, or more, your favorite miso paste**
2 (3-5 ounce) packages dry ramen noodles (seasoning packs omitted)
Sriracha, wasabi, chili paste or other spicy Asian condiment
Chopped cilantro, optional

Instructions

Heat oil over medium-low heat in a Dutch oven or other wide-lipped pan. Stir in garlic and cook until just fragrant, taking care not to burn. Stir in sliced peppers and bok choy stems, reserving leaves. Cook until just tender, stirring occasionally.
Stir in ginger and mushrooms. Combine hot water and miso and stir into vegetables; bring to a low boil. Stir in noodles and reduce heat to medium. Cook until noodles are just tender. Stir in bok choy leaves and cook until vibrant green. Serve with choice of spicy condiment and chopped cilantro, if using.

*Onion, chicken, seafood, tofu, pork belly, fried egg, scallions, kimchi, watercress, kale, nori are other ways of “tricking out” your ramen. **Miso is a salty, savory fermented paste.Your selection of miso – whatever the color – in part defines the umami flavor. (Ann Arbor’s Hiller’s has a great selection of fresh, additive & MSG free options.)

Number of servings (yield): 2