Sick Day Ramen (With a Turmeric Ginger Broth)

Yield: 3-4 servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

Ingredients

1 1/2 tablespoon butter of choice (unsalted, vegan/non-vegan your choice)

4-5 cloves garlic (chopped)

1 tablespoon fresh ginger (chopped)*

1 tablespoon soy sauce

1/2 teaspoon salt (more to taste, if desired)

1/2 teaspoon turmeric

1 tablespoon miso paste (optional)

3 heads baby bok choy (de-stemmed)

2 large portobello mushrooms (de-stemmed, sliced)

1 vegetable bouillon cube**

4 1/2 cups water

3-4 packets ramen noodles of choice (I prefer slightly thicker noodles)

1 pack dried or roasted seaweed sheets

Some chopped scallions for garnishing

Eggs

Directions

1. Wash and prepare your veggies, garlic and ginger

2. In a large pot, add the butter and melt it over medium heat. Add the garlic and ginger, and sauté for 4-5 minutes. Add soy sauce and salt, and continue to stir for another couple minutes.

3. Add in your veggies (I love using bok choy and sliced mushrooms) and mix together. Cover the pot and allow everything to simmer for a few minutes until the bok choy softens and wilts.

4. Remove the lid and add the water, bouillon cube (or just add 4 1/2 cups vegetable stock if you don’t have a bouillon cube), and turmeric. Bring the soup broth to a low boil and cover with the lid. Turn the heat down to medium-low and simmer for 10-12 minutes.

5. While the soup broth is simmering, cook the ramen noodles and egg (if using). Boil some water in a kettle and transfer it to a pot on the stove (using a kettle just reduces the time it takes to bring the water to a boil). On high heat, as the water continues to boil, add your eggs first to the pot. Boil for 7-8 minutes, for a good jammy egg. Use a spoon to remove the eggs from the pot (do not drain the pot) and place them in some ice water to stop the cooking. In the same pot you used to cook the eggs, add your ramen noodles and cook for 3 minutes (or according to the cooking instructions on the ramen packets).

6. Drain the water from the noodles and rinse them out using cold water.

7. Check the broth to make sure the bouillon cube is fully dissolved into the soup. Turn off the heat. Here you can mix the miso paste with some water until it’s fully integrated and add the mixture to the soup. Taste and adjust flavour with extra salt/seasoning, if desired***

8. Assemble the ramen bowls:

   • divide the noodles between 3-4 bowls

   • pour the broth/veggies over top

   • If using, remove the shell from the eggs and cut them vertically. Add the cooked eggs to your ramen bowls.

   • garnish with 1-2 dried/roasted seaweed sheets and chopped scallions.

9. Enjoy!

Notes

*Use your thumb to measure the piece of ginger before chopping it. 1 tablespoon of chopped ginger is roughly the size of your thumb.

**I like a low sodium bouillon cube, but you can also sub this out for 4 1/2 cups of broth.

***The flavour is purposely not over-powering. When I’m not feeling well, I want something warm with subtle flavours so it’s easier to eat. Feel free to adjust the seasoning to your liking (i.e. with more soy sauce, salt, or other seasonings that you like).