This quick and healthy homemade ramen takes just 10 minutes to prepare. Add boiling water for an easy lunch or dinner on the go! Use whatever fast-cooking vegetables you have on hand. This recipe makes enough for two large 1-litre jars. We adapted this recipe from our new book, The Happy Pear 20, which celebrates the best recipes of the past 20 years!
Takes 15 minutesminutes
Serves 2
Ingredients
For the base:
1red onion
2clovesof garlic
½thumb-sized piece of ginger
1bunch of scallionsgreen onions, white and green parts separated
1red chilli
1large carrot
100goyster mushrooms or chestnut mushroomsapprox 1 cup
Peel and slice the 1 red onion into thin long stips and peel and finely dice 2 cloves of garlic. Peel and finely dice the ½ thumb-sized piece of ginger. Finely chop the white and green parts of the scallions (green onions). Finely dice half the red chilli. Slice the bunch of radishes. Julienne the 1 large carrot into thin, long matchsticks. Cut the 200g smoked tofu into small cubes. Remove the 100g kale from its stalks and finely dice. Slice the 100g mushrooms into thin strips.
Fill the jars:
Divide the ingredients between 2 large 1-litre jars. First, add 1 tbsp miso paste, 2 tbsp tamari (or soy sauce), 1 tbsp sesame oil, the prepared garlic (from 2 cloves), ginger (from ½ thumb-sized piece), the red chilli, and red onion (from 1 onion). Follow with the scallions, sliced mushrooms, julienned carrots (1 large carrot), cubed tofu, kale, radishes, and 200g of quick-cooking noodles. You can arrange the ingredients as you like!
Add boiling water and serve:
Boil 1 litre (4 ¼ cups) of water. Pour the boiling water over the contents of each jar, filling them up, and let sit for 3–4 minutes. Stir occasionally. Taste the broth and adjust the seasoning by adding more salt, pepper, or chilli if desired. Garnish with additional fresh coriander (cilantro) and sprinkle 2 tbsp sesame seeds over the top. Enjoy your homemade pot noodle!
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