Homemade Vegetable Ramen Bowl
Ingredients
- Olive oil (for sautéing)
- 1 large leek, chopped
- 1 medium red bell pepper, cut into strips
- Garlic, minced
- Grated ginger or ginger paste
- 2 hard-boiled eggs
- Sliced button mushrooms
- Instant ramen noodles (for 4 servings)
- Water
- Broth or stock
- 1 tablespoon gochujang
- 1 tablespoon miso paste
- Soy sauce (to taste)
- Rice vinegar (to taste)
- Cooked corn kernels
Preparation
Sauté 1 large leek, chopped, and 1 medium red bell pepper, cut into strips
Add minced garlic and grated ginger with a splash of water, and cook until the vegetables are tender, then set aside
Cook 2 hard-boiled eggs and set aside
Sauté sliced button mushrooms in olive oil and soy sauce, then set aside
In a pot, prepare water with broth and bring to a boil, then add instant ramen noodles and cook for about 2 minutes until hydrated
In a large individual bowl, place 1 tablespoon gochujang, 1 tablespoon miso paste, a splash of soy sauce, and a splash of rice vinegar, and mix well
Add the cooked noodles and broth to the bowl
Add the sautéed vegetables, mushrooms, half a hard-boiled egg, and cooked corn kernels
Tips
You can sauté the mushrooms with the vegetables instead of separately to save time
For a more umami flavor, use shiitake mushrooms instead of button mushrooms
Do not add any salt, as the soy sauce provides sufficient saltiness
All ingredients can be found in Chinatown or similar stores
This recipe serves approximately 4 people
