Ramen can be a beautiful and healthy meal. Try this trending food and see why everyone is getting hooked! There are thousands of variations, this is one of Georgetown’s Favorites.
- 2 qt. quality vegetable broth
- 1 oz. dried shiitake mushrooms
- ¼ cup low sodium soy sauce (or alternative)
- 1 T extra virgin olive oil
- 1 t minced garlic
- 1 t grated fresh garlic
- 1 T grass-fed butter
- 1 T white miso paste
- 1 T mirin (can substitute rice wine vinegar)
Fresh Ramen Noodles (or the dried pack if you don’t have time to go to an Asian market)
- ½ c. shredded carrot
- 1 lb. broccolini
- 1 lb. baby bella mushrooms
- ½ bunch of fresh kale
- 1 14 oz. package of extra firm tofu, cubed
- 4 soft boiled eggs
Black Sesame Seeds
Combine the broth and mushrooms in a crockpot on low for 6-8 hours. Remove the mushrooms, rough chop (removing stems) and puree with a cup of broth until smooth then return to the broth with the soy sauce. In a medium size skillet, heat the olive oil over medium heat and sauté the garlic and ginger until fragrant. Add this into the broth. Sauté the mushrooms in butter in the skillet used for the garlic and ginger until tender and set aside.
In a pot of unsalted water add in the kale just until wilted. Remove with a slotted spoon, set aside. Add broccolini to the water until bright green, 2-3 minutes at most and set aside. Remove with a slotted spoon and reuse this water to cook the noodles according to direction. When done split noodles between 4 large bowls.
In a separate pot of salted, boiling water gently lower in 4 eggs and boil for 7 minutes. Remove eggs and place into an ice bath until cool enough to gently peel.
Now the fun part! Remove the broth from the heat and whisk in the butter, white miso paste, and mirin. Ladle over warm broth to fill just shy of the noodles. Layer your veggies over each bowl of noodles to your individual liking with the kale, broccolini, fresh carrot shreds, tofu, and mushrooms. Top with a sprinkle of sesame seeds and a soft boiled egg, halved. Enjoy!