I am obsessed with this ramen soup! It took me less than 10 minutes to make, and you could easily make it in 5 minutes if you can manage every component at the same time on different burners. I used jade pearl rice ramen noodles from Lotus Foods which come infused with bamboo extract, yum! They’re really tasty and cook in 4 minutes, plus they come in little rice “patties” so it’s really easy to separate the servings. This was my first time using one of their products and I really liked it. I used two of the patties and it made enough for two really big bowls of soup or three smaller ones. You can easily sub the vegetables for whatever you like the most, but I personally love baby kale and mushrooms together! I really wanted this to be mushroom heavy, so I used a mushroom broth to cook the ramen noodles. You can use vegetable broth or even water, but make sure that you add more salt if you choose to use water.
What you need to juggle is really the timing to make sure you don’t over cook the noodles, because they really do only take about 4 minutes to cook. The first thing that I did was get the broccoli steaming over boiling water, then I grabbed a large pan over medium-low heat and added olive oil. I added two diced cloves of garlic and one small shallot to the pan, let them simmer for a bit until they started to become translucent, and then added chopped shiitake and beech mushrooms. That all cooked together for a few minutes, then I added a splash of tamari sauce and the baby kale, and let that cook until the kale wilted (1-2 minutes). By then the broccoli is also done, so you can take that off the burner and put aside for a few minutes. In a pot, bring 4 cups of mushroom broth to a boil, and add two ramen patties. They will slowly start to separate, and you can pull them apart with a fork to help them cook faster. After 4 minutes the noodles will be cooked, and you can add the broth and noodles to a bowl with the mushrooms, kale and broccoli. I then grated some rainbow carrots on top, red chili flakes, a blend of organic seaweed flakes, a pinch of salt, and the juice from 1 lime.
- What’s your favorite kind of soup?