Ramen

When it's both seasonably cold and cold season, ramen makes everything all better. This particular ramen recipe, although not very authentic, is hot and full of ginger, garlic, leafy greens, and onion - all those things you need to stay warm and comfortable throughout February.

Ramen

What you'll need

Vegetables

- 1 onion, diced
- 1 bunch green onion, diced, and divided into green and white parts
- 3 cloves garlic, minced
- 2 tbs grated ginger
- 2 heads of baby bok choy, cut into large pieces

Noodles

- 2 bunches of ramen noodles (any type). You can buy ramen noodles at grocery stores, or from Asian specialty stores. The package I use (pictured below) is from the Himalayan Grocers in downtown Guelph. Alternatively, you can use instant noodles by cooking them as you normally would, but without using the seasoning. 

Broth

- 4  cups of broth: you can use vegetable broth, chicken broth, or a mix of either with some water. (I used 2 cups of vegetable broth and 2 cups of water for this, but it all depends on what you have on hand.)
- 3 tbs soy sauce 
- 1 tbs fish sauce (optional: I used fish sauce in mine to all fullness to the flavour. However, if you use chicken broth, you might not need to use fish sauce).

Toppings (optional)

- hard boiled egg
- sesame seeds
- red pepper flakes

Ingredients for Ramen

Ramen Noodles

How to make it

1. Prepare all of your vegetables. Although this recipe takes about 20 minutes to make, you need to be watching the pot for most of it and there won't be much time to chop veggies as you go. You will also need to watch three pots at once: one for the broth and veggies, one for the noodles, and one for the eggs.

2. In a large pot, saute the onion in olive oil until translucent. Then, add the white parts of the green onions, the garlic, and the ginger. Stir often and add oil as needed, so the ginger and the garlic don't burn and stick to the pot.

3. Add the broth, soy sauce, and fish sauce (if using) to the broth. Bring to a boil, and let simmer for 10-15 minutes.

4. While the broth is cooking, boil enough eggs for 1 egg per person. 

5. While the broth and the eggs are cooking, prepare the ramen noodles per package directions. They cook in a matter of minutes, so when they're done, drain them and set them aside.

6. Add the bok choy and the noodles* to the ramen broth. Top with a halved boiled egg, sesame seeds, and red pepper flakes.

Makes 4 servings.

* Alternatively, you can divide the noodles between the bowls, then add the soup, then add the toppings. I've tried it both ways, and both give you an amazing bowl of ramen. 

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Adapted from The Forked Spoon's recipe for Ginger Garlic Noodle Soup with Bok Coy