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Noodle Soup – Ramen Style

October 1, 2009


Until a couple of months ago, I was oblivious to the fact that there are eateries that serve ramen noodles.  Ramen, as most of us know, are the quick-cooking packaged noodles that come in various flavors.  I googled “ramen” and learned about “ramenya” a place that serves Ramen noodles, the different types of ramen and the common ramen soups! Growing up in India, Maggi was the only ramen brand with their unique Indian flavorings – masala, chicken, and now, they’ve extended that to sambar, tomato, chop suey etc.  Yes, its still something that I pick up from the desi store.  On some nights when you have no enthu to cook, Maggi is a convenient, comforting fallback option.

Anyway, back to my ramen ramblings.  My co-workers had been raving about this ramen place and I finally went there a few weeks ago. Its called Santa Ramen, and as they’d told me the line was long although they’d been open for only 15 minutes! They serve three types of ramen soup – soy, miso and beef.  They do warn on their menu that their noodles are not vegetarian, so G will never be able to try the real deal, being a pure vegetarian and all.  I tried the miso ramen and opted to add some napa cabbage and mushrooms to my basic meal that comes with seaweed, bamboo shoots and pork.  The soup arrived about 25 minutes later – a large, piping hot bowl of broth with lots of noodles, cabbage and mushrooms.  It was really delicious – warm, comforting and a lot of food! Of course, I had to create a home-version of this dish as Santa Ramen is open only for lunch – what if I want this stuff for dinner ;-)?

What You Need

  • 1 Pkt Ramen Noodles
  • 1 Pkt Trader Joes Instant Miso Soup
  • 3 Tblsps of Konbu (seaweed)
  • 1/4 Cup of mixed frozen vegetables (broccoli, cauliflower, carrots)
  • ¼  Cup of Edamame
  • ¼ Cup of Soy nuggets (optional)
  • 1 tsp of Sriracha
  • 1 tsp of grated ginger
  • 4 Cups of water
  • Salt to taste

How Its Done

  1. Boil the water in a medium saucepan
  2. Add the miso soup mix, seaweed (chopped into bits), veggies, edamame, sriracha and soy nuggets and cook for a couple of minutes
  3. Break up the ramen into half and add to the boiling mix. Add the grated ginger and let the whole thing come to a boil till the noodles are cooked (about a couple of minutes).
  4. Enjoy!

This meal is perfect for a quick weeknight meal and a nice change to the usual maggi or quick noodles one tends to make. The broth comes out with a creamy texture and the sriracha and ginger give it the kick that really brightens up the noodles! Give it a try the next time you reach for your quick-cooking noodles!

PS: The Trader Joes’ Miso soup mix is not vegetarian (has some fish powder in it).  I’ve also made this soup with a couple of tablespoons of Miso paste, which is vegetarian.

One Comment
  1. Rekha Narayan permalink

    Actually I rediscovered Ramen noodles when I saw Rishi and Neal like their saltiness! These days I make it at least once a week and usually hide veggies in there (or an egg)

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