I have to admit; my family loves ramen. Mark and I actually prefer the spicier, Korean version: shin ramen. Unfortunately, these pre-packaged goodies are full of sodium, fat and who knows what else!
I decide to try my hand at a healthier version of the popular, college student staple. I took inspiration from the only fresh veggies currently thriving in our garden: spinach and scallions.
Even with that blast of ice and rain we had a week ago, these babies survived. You gotta love cold hardy vegetables!
My recipe begins with my homemade chicken stock. You can use store bought stock if you want: just grab the kind without the added salt in it. You’ll be adding soy sauce to the stock, so you’ll want to be able to control the amount of salt from the get-go.
The best part of this stock is that you can add as much flavor as you want. If you are a garlic lover, double the garlic. Not too keen on using fresh ginger? Skip it. Customize it you however you like!
About the Noodles
I chose to use soba noodles in my ramen re-make. Traditional ramen noodles are made from wheat , but the prepackaged type are infused with oil and then dried. My goal was to make a healthier version. I decided to go with soba noodles: Japanese buckwheat noodles. You do not have to use soba noodles . If you can not find soba noodles at your local grocery store, go ahead a grab a few packages of the 20 cents ramen noodles and toss the season packet. You may not get to control the noodle quality, but at least you can make a healthier version of the stock.
Serve this delicious ramen re-make on a cold afternoon.
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