Winter is all about warming liquids. If it’s hot, and savory, and citrusy, I’m probably eating it all winter long. If you know me, you know that I don’t do traditional breakfast foods, and this season my go-to morning meal is homemade veggie ramen soup.
By popular demand after posting a video of my steaming morning bowl of ramen goodness, I’m sharing my quick and easy recipe for you, the people. The fresh ginger is what really gets me going in the mornings. Ginger is so damn good for you and you need more of it in your belly.
How to make the veggie ramen that brings me to life every morning:
- Veggies: any kind will do. I always go for broccoli + onion, but also add in whatever I’ve got around the kitchen like: bell peppers, asparagus, radish, cauliflower, corn, etc.
- Miso paste: You can get this at most grocery stores, and one tub will last forever.
- 2-3 cloves of garlic, chopped
- 1 inch of fresh ginger, peeled and finely chopped.
- 1/2 lime (or lemon)
- 1-2 green onion stalks
- Dried or fresh ramen noodles. To avoid excessive plastic waste, I get my ramen noodles in bulk from the local Asian market. I figure one big plastic bag is at least slightly better than 12 individually wrapped ramen packets.
- Extra credit: toppings like wonton strips, sunflower micro greens, etc.
- Add two cups of water to a pot, and heat on medium. Add ginger + garlic. Stir in one heaping spoonful of miso paste. Let it lightly boil so the ginger and garlic get cooked and release their tasty glory into the broth.
- In a cast iron, sauté veggies. If you want to plate it aesthetically like I do, keep the veggies separated in different parts of the pan. I season with lime juice, and freshly ground salt + pepper.
- When the veggies are nearly done (5 minutes-ish), turn up the heat on the broth and add the ramen noodles. Cook for 2 minutes.
- Pour soup + noodles into a bowl, then top with veggies, chopped green onion, and a load of lime juice.
That’s it. Once you make it a few times, it’s super simple and easy to recreate. And when you get fancy with the plating and presentation, it becomes a great dinner party recipe because it’s easy to make and looks fantastic. You’re welcome.
Cultural note: I am not Asian, and this is not a traditional ramen recipe–this is simply the culinary result of a light-skinned Cuban woman developing a noodle + ginger obsession. Learn more about the Chinese and Japanese history of ramen here.