My Easy Ramen Recipe Made with Pantry Staples
This ramen recipe is SO easy, and it takes less than 20 minutes to make.
- 1 Cup of Noodle packages
- sesame oil
- 1 shallot thinly sliced
- 6 cloves of garlic thinly sliced
- 2 tbsp minced ginger
- 2 tbsp gochujang
- a few dashes of fish sauce
- handful frozen corn
- handful spinach
- handful mushrooms thinly sliced
- high protein tofu
- chicken stock
- Furikake rice seasoning
- chopped cilantro
- chopped green onion
Put a large cast iron pot on medium heat and add enough sesame oil to barely cover the bottom of the pot.
Add shallot and let that soften for a few minutes or until translucent. Then add garlic, ginger, gochujang, and fish sauce. Mix together and let it all mingle. This is where you develop the flavor!
Let it caramelize together for 2-3 minutes, then add the tofu, corn, and mushrooms. Stir to combine and evenly coat the veggies and tofu in the sauce.
Cook for another 3-4 minutes, then add the Cup of Noodles.
Add enough chicken broth to barely cover the noodles and bring to a boil. Be sure to stir a few times as it comes to a boil.
After a few minutes, add the spinach so that it wilts.
Remove from heat, portion into big bowls and top with garnishes.
Calories: 26kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 32IUVitamin C: 4mgCalcium: 8mgIron: 1mg