Affordable Dinner for Days!Since moving into our new home, we’ve been trying to live as financially responsible as possible. Before moving, we used to dine out quite a bit more but as we settled into our new home we realized that wasn’t responsible or convenient anymore for our lives. We knew we had to adjust our lives and our budget to enjoying dinners at home more frequently. Now, we’re focusing more on saving and spending smartly. At first, it felt like this would be a challenge for us, as we love going out, but it’s been surprising just how fun staying in and cooking at home can really be. Because we’re trying to be more financially responsible, we are trying to shop smarter at the grocery store. We’ve never been ones to waste groceries anyways, but now we have found ourselves focused on meals that will use the same key ingredients and will last for more than just a day. I really love so much that this homemade ramen is a super affordable dish, and it gives us leftovers that last for days. It’s really become such a staple in our weekly grocery shop and diet.
This Homemade Ramen Recipe is Totally Customizable!Something else that I really love abou this Easy and Quick Homemade Ramen Recipe is how you can absolutely customize it to be whatever you want. Do you want to add in some shrimp? Do it. Want to make is a vegan option? No problem – substitute the meat with mushrooms and make sure your broth is vegan-friendly. Love spicy dishes? Add in some sambal. #YUM Maybe want it to have a bit more of a sour tang? Squeeze a lime overtop. The world is your ramen bowl! Now, I know this recipe is way overdue. I’ve had friends call me out on just how long it’s taken me to post this on the blog. Yet, I keep sharing it on Instagram (you know, ’cause I LOVE it!) and every time I do I get the same response: Girl – Post this on your blog! So finally (and my apologies for the delay on this!) it is here for you all to enjoy.
- 1 Tbsp Sesame Oil
- 2 cloves of garlic – very finely minced
- 1 thumb-sized piece of ginger – very finely minced
- 1 small handful of fresh cilantro/coriander stalks – very finely minced
- 1 full cup of prepared kimchi (can be found at most grocery stores)
- 1 Tbsp soya sauce
- 1 green/spring onion stalk – finely minced
- 1 package of instant spicy kimchi ramen (substitute for a different flavour if you don’t like too much spice) – good for 2-3 servings, but for 4-6 servings use 2 packages of noodles
- 900 – 1000 mL soup stock (we’ve tried with vegetable, chicken, beef, pho, and seafood – they are all good in different ways, so experiment and settle on your favourite)
- 10-12 mushrooms (we usually use white or crimini, halved or quartered into easily “spoonable” sizes)
- Tomatoes (2 large cut in to chunks, or a handful of halved grape or cherry tomatoes)
- Cooked protein of your choice (prawns/shrimp/chicken/pork/beef/tofu/Chopped Portobello Mushroom)
- Sambal chili sauce or Sriracha (for extra spice)
- 1 green/spring onion (angle sliced into thin 1-2 inch shards, stalk end cut into thin rounds)
- Cilantro/coriander leaves
- 1 tsp hoisin sauce
- A couple of drops of sesame oil
- Lime (wedge for each bowl)
1. Put the first 7 ingredients in to a large pot on medium heat – stir all ingredients together for several minutes. Add a bit of vegetable oil if necessary.
2. Open the package of instant ramen and set the noodles aside. Pour the powered flavour package and dried vegetable package (if there) in to the pot with the other ingredients, and stir together.
3. Pour soup stock in to the pot, and top up with another 1-2 cups of pre-boiled water to make the batch larger
4. Bring pot to a boil, then reduce heat to simmer
5. Add mushrooms and let simmer for 5-10 minutes
6. Add tomatoes to the soup pot
7. Boil a kettle of water, and put the instant ramen noodles in a separate pot. Pour boiled water over the noodles, and cover. Wait 3 minutes, then strain noodles.
1. Divide noodles between 2-3 bowls
2. Ladle soup over top of noodles (be sure to get a good mixture of everything and plenty of broth. The kimchi will be at the bottom of the pot and the mushrooms and tomatoes will be floating on the top)
3. Add protein on top, forming a small pile in the center
4. Pile shards of green onions in the center, on top of the protein, and scatter the rounds of green onions on the broth around the outside
5. Add a small spoon of hoisin sauce to the top to add a bit of sweetness which balances the spicy flavours
6. Add a small spoon of Sambal or Sriracha sauce to the top if you like extra spice
7. Add a couple of drops of sesame oil to the top (this gives a great aroma on the nose when you serve, but not everyone likes the scent of sesame oil so experiment to your liking)
8. Sprinkle cilantro leaves on top (same as above, not everyone likes the flavour of cilantro, so experiment to your liking)
9. Squeeze a wedge of lime over each bowl and serve!
This will give you 2-3 large bowls of soup to serve, but you will have plenty of leftover soup in the pot (no more noodles unless you used 2 packages).
For leftovers, you could either open another package of ramen noodles and use just the noodles with the soup, or rice noodles are also a good option to use with the leftover soup.
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