Homemade Mushroom & Kale Ramen

When I think of ramen, my mind immediately jumps to sodium and MSG-laden packages of Mr. Noodles. But over the past few years, ramen has become trendy – and delicious - with interesting toppings and add-ons, significantly elevating the experience from the plain pre-packaged options. To me, ramen offers the best of both worlds of pasta and soup. Hearty and filling enough to feel like a meal, but with all the warming comfort of a soup. After seeing brown rice noodles at my local Costco, I was inspired to create a healthier version of this nostalgic dish. A flavourful and easy homemade broth with plenty of fresh vegetables top brown rice ramen noodles. A cracked egg ups the satisfaction and protein content of this recipe. It’s a quick and practical meal for lunches or weekday dinner’s that provides plenty of gut loving fiber and flavour.

Instructions

1. 1

   Heat the sesame oil in a large soup pot over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes, until soft and fragrant. Add the sliced mushrooms and sauté for an additional 4 minutes, until starting to brown.

2. 2

   Add the broth, water and coconut aminos and cover, bringing mixture to a boil. Once boiling, add ramen noodles to hot liquid. Reduce heat and simmer for 2-3 minutes, breaking up ramen cakes with a fork when softened. Crack eggs directly into the liquid and stir to break up. Simmer for 5 minutes, until noodles have softened and eggs are cooked.

3. 3

   Add kale and simmer for an additional two minutes, until kale is wilted. Top with green onions and sesame seeds or everything but the bagel seasoning. Add sriracha or other hot sauce for flavour based on your spice tolerance!

4. 4

   Substitutions: Substitute any packaged ramen noodles (i.e. wheat) for brown rice ramen noodles. Swap out any of the suggested vegetables for veggies of your preference! Substitute beef or chicken broth for vegetable broth if you prefer.