Homemade Ramen

Those 10 cent packages of ramen noodles are sooo college. We are adults now! Or at least, that’s what people keep telling me. I may have been forced into adulthood but I still eat ramen at least once a week. Fortunately, it is a MAJOR upgrade. This Homemade Ramen recipe is still inexpensive and so so easy to make, but is also much more nutritious and WAY more delicious!

Homemade Ramen - so simple, so delicious, and packed with veggies and topped with a runny yolk egg, this is a major upgrade from the ramen you lived off of in college! | Flexyourfork.com

I am not kidding when I say we make this once a week at my house. It takes 15 minutes, uses convenient ingredients that we always have on hand, and is seriously sooo good. Plus, you can put an egg on it. Anything that gives me an excuse to “put an egg on it” is my kinda meal. Soft boiled, over easy, hard boiled, semi scrambled… I’ve done it all with my ramen and it all works. (If this egg obsessed life is also your life, then I highly recommend you check out #putaneggonit on instagram… food porn for dayssss).

Speaking of…. this is me and my egg/ramen obsession in action last week.

Perrrrrfection! I only recently accomplished the soft boiled egg and have been obsessed ever since. The amount of joy I get from watching that gorgeous yoke spill out is embarrassing. I was super intimidated at first but come to find out, it’s not so hard! Big shout out to Ali at Gimme Some Oven who helped me over my fear with this blog post. 

Full of veggies and lacking that packet of sodium and MSG… there’s still major flavor and way more variety in every bite. Not only can you change up the veg, but you can add dumplings, rice cakes, tofu, avocado… Is it making sense why we make this ramen so much yet? Am I validated yet? It’s near impossible to get bored of. Our go-to is egg and a few of Trader Joe’s Thai Vegetable Gyozas– which I highly recommend. They are super delicious and easy- just throw into the broth and gently boil for a few minutes. Explore your local Asian market for all kinds of goodness to add. We buy our ramen noodles there instead of using the traditional curly noodles, but the 10 cent packages are fine- as long as you throw away the seasoning!

The ramen trend is in full force at our house with no intention of slowing down. I know there are plentyy of ways to make ramen and this one is probably a less authentic, more convenience version, so pleaase send me all your expert knowledge on all things noodles, veggies, and broth! Oh, and of course, any runny yolk food porn pics 

 

Print Recipe
Homemade Ramen
Homemade Ramen is so simple and so delicious, it will quickly become one of your favorite go-to recipes. Packed with veggies and topped with a runny egg, this is a major upgrade from the ramen you lived off of in college!
Course dinner, Main Dish, Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course dinner, Main Dish, Soup
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Heat sesame oil (or olive oil) in a large pot over medium heat. (Boil water or heat separate pan for soft boiling/cooking any eggs at this time too.)
  2. Add minced garlic and ginger to the oil and stir to coat for a minute or two, cooking just until fragrant without browning.
  3. Add broccoli, carrots, and mushroom to the pot and stir to coat with the oil, garlic, and ginger. Let cook for 2-4 minutes.
  4. Add 4 cups of broth and 2 cups of water to the pot and bring to a slow rolling boil. Once boiling, let the veggies cook and flavors develop for about 3-4 minutes.
  5. Add noodles and kale and let boil for just a few minutes, until cooked through. (Add dumplings, rice cakes, etc per instructions.)
  6. Finally, scoop lots of veggies and noodles into your serving bowl, ladle broth over top, and add all the toppings of your choosing! Enjoy!
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Butternut Squash Soup with Roasted Chickpeas

butternut squash soup5It’s supposed to be 70 degrees this weekend here in the mountains which has a foodie like me panicking that Spring is coming and Winter squash season is almost over. (Wait, that wasn’t your first reaction too?) …Well… you’re lucky I feel that way because it would be a shame and a half if I went all winter without sharing my favorite, easiest, most delicious Roasted Butternut Squash Soup.

Think Panera’s Autumn Squash soup made way cheaper at home, and it’s not even complicated. Just roast the squash, onions, and apples, add all ingredients to a blender and DONE. The hardest part is cutting the butternut squash *enter distressed face emoji* but keep reading for my tips on the best way to break it down! And if you reallyy don’t feel like cutting it up, then I give you full permission to just don’t. Cut it in half, seed it, and roast it. It’s being pureed anyways. It takes a bit longer in the oven that way but I promise this soup is worth it!

What makes it worth it? Curry Powder. For this recipe, curry powder is everything. When I was trying to decide what spices to roast my squash with, I went through my spice cabinet and smelled them all. When I got to the curry powder, it smelled like it’s one sole purpose in life was to go into this soup. Smell it for yourself if you don’t believe me! I guarantee it will whisper sweet nothings into your ear too. I will struggle to make butternut-squash-anything from here on out without wanting to use this magic fairy dust.

Butternut Squash Soup with Roasted Chickpeas – Just roast squash, apple, and onion then blend for a smooth and flavorful soup topped with crispy and addictive roasted chickpeas!

And then there are those lovely roasted chickpeas. And be lovely, I mean lovelyyyy. So crispy and so perfect for some added texture in the creamy soup…… or to snack on and accidentally eat the whole bowl in one night.

Whoops.

I’ve been seeing roasted chickpeas on other blogs a lot lately but hadn’t had the motivation to make them yet. Lemme tell ya… life. changing. I will be buying 5 cans of chickpeas on my next grocery trip. (Which will just make me love them even more because they’re so cheap!) They’ll be in my lunch, on my salads, in my wraps, just errrywhere. They’re that good. Mostly because you can toss them with anything to make them work with any recipe and likely never get bored. I’ve seen them tossed with bbq, sriracha, cinnamon sugar, garlic, lemon, ranch, cumin… I don’t think you would run out of options too fast. I mean, all I used was salt and olive oil and I was unable to keep my hands off. They became less of a garnish and more of a add a handful to my soup every time they’re gone situation. I see this as is the beginning of a long and beautiful friendship ❤️

Butternut Squash Soup with Roasted Chickpeas – Just roast squash, apple, and onion then blend for a smooth and flavorful soup topped with crispy and addictive roasted chickpeas!

|| How to cube a butternut squash: Slice the top and bottom off so that it can stand flat on the counter. Now peel the body with a sharp vegetable peeler. Then cut the round bulb part off from the skinnier top portion where they meet. Slice the bulb in half (when sitting flat on the counter) and seed with a spoon. Slice into half moons and cube. For the top part, which now resembles a cylinder, I prefer to slice into rings and then cube from there. Done! I have full intentions of making a tutorial on this someday with pictures but for now here’s a tutorial I found that does it the same way. The best tip I have is use the sharpest knife you have and it’s really not so bad! Don’t let a little tough skin stop you from cooking with one of the most delicious and versatile foods out there! ||

Print Recipe
Butternut Squash Soup with Roasted Chickpeas
Just roast and blend for a smooth and flavorful soup topped with crispy and addictive roasted chickpeas!
Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
large bowls
Ingredients
Roasted Chickpeas
Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
large bowls
Ingredients
Roasted Chickpeas
Instructions
  1. Preheat oven to 375 degrees. Prep vegetables or prepare chickpeas for roasting (see below)
  2. Toss the roughly chopped squash, apple, and onion with olive oil, cinnamon, and 1 tsp of curry powder (save 1/2 tsp for later).
  3. Place in a single layer on a greased baking pan.
  4. Bake in oven for 20-30 minutes or until very soft.
  5. (Now would be a good time to roast your chickpeas!*)
  6. Allow to cool for 5-10 minutes and when safe to touch, add all the roasted squash, onion, and apple to the blender. Add vanilla yogurt, 1/2 tsp curry powder, and 1 cup of vegetable broth. Puree.
  7. Pause blender and add another cup of vegetable broth. Puree.
  8. Pause blender and evaluate consistency of soup. If you would like your soup thinner, add more broth in 1/4 cup increments until you have reached the desired consistency. This could very well vary every time dependent on the size of squash, etc. Add more curry powder as desired.
  9. Top with roasted chickpeas and enjoy!!
Roasted Chickpeas
  1. Gently pat chickpeas dry with a towel and toss with a drizzle of olive oil and pinch of salt. Spread evenly on a baking sheet and roast for 15-30 minutes or until crispy. Toss throughout cooking time to prevent over-browning on any one side.
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Secret Ingredient Veggie Chili

Heart-Healthy Veggie Chili - This vegetarian vegan chili has a secret ingredient that adds tons of flavor! Plus quinoa, sweet potato, black bean, corn all make this one healthy and delicious dish! @ Flexyourfork.com

It is mid December here in the mountains and we haven’t even had a threat of snow fall. I have very mixed emotions about this. I’m loving the spring-like weather but I am also totally ready to be snuggled up on the couch, hot tea in hand, Christmas movie on, with the falling white snow providing all the validation to be lazy and not leave the house guilt-free. And something about cold weather always has my head (and stomach) thinking chili.

Well I’m thinking chili but it’s definitely not the weather…. Y’all, I made this chili and then went for a run. Outside. In shorts and a t-shirt. On December 12th. What is life. It was 70 degrees with my Christmas tree shining bright. I just can’t get over it!

Heart-Healthy Veggie Chili - This vegetarian vegan chili has a secret ingredient that adds tons of flavor! Plus quinoa, sweet potato, black bean, corn all make this one healthy and delicious dish! @ Flexyourfork.com

Want to know what else I can’t get over? This chili. It turned out soo good. Usually my chili is just a garbage meal (garbage meal: turning random leftover vegetables into a complete dish) so it turns out different every time but man am I glad I wrote this one down for this post! Because I will make it this way every single time from here on out. I tried something new this time that I think really made the difference. (I will call probably call it my secret ingredient until someone tells me that they’ve made it that way their whole life and I’m not as special as I think I am.) But until then…. my super secret ingredient is: fire roasted diced tomatoes. Just one can of it added an awesome extra layer of flavor. And I don’t know why I’ve never thought to do that before because I just adore fire roasted anything. Just look at those black bits of deliciousness!

Heart-Healthy Veggie Chili - This vegetarian vegan chili has a secret ingredient that adds tons of flavor! Plus quinoa, sweet potato, black bean, corn all make this one healthy and delicious dish! @ Flexyourfork.com

“Vegan” is probably not the first thing you think of when you hear “chili” but this one totally is (and I didn’t even try). It’s all veggies, beans, quinoa, and spices. It’s super low in saturated fat and sodium, and high on protein and flavor. Eating a vegan or vegetarian meal isn’t about depriving yourself of anything, and that is a stigma that needs to be dropped. It’s about making a conscious choice to choose equally enjoyable meals that just so happen to improve humanity and our health.label

And the effects of plant-based diets on health is undeniable! Cardiologists all over the country prescribe plant based diets to their patients because it can reverse heart disease. Not “help”, not “subside side-effects”, but reverse (click to see a quick article!). Patients go completely off their medications and clear their blocked arteries with their diet alone. A-maze-ing. And all you have to do is eat this chili. Okay, not quite, but it definitely fits into that plant-based diet for preventing or reversing heart disease. Using low-sodium broth and tomatoes, as well as draining and rinsing canned beans or vegetables are extra easy ways to make this already heart-healthy meal fit into any heart-healthy diet. Check out the nutrition facts for one serving (1/8 of the total amount) and see for yourself!

And it’s totally flexible! Don’t have zucchini? Use that leftover kale that’s starting to wilt. Don’t loove kidney beans? Throw some white beans in there. Want more spice? Add a pinch of red pepper or hot sauce. Like I said, it’s a total garbage meal that’s perfect for the end of the week when you have random leftover veggies that are about to go bad.

Heart-Healthy Veggie Chili - This vegetarian vegan chili has a secret ingredient that adds tons of flavor! Plus quinoa, sweet potato, black bean, corn all make this one healthy and delicious dish! @ Flexyourfork.com

Can it get cold already so I have an excuse to make this again?!

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Print Recipe
Secret Ingredient Veggie Chili
Course lunch/dinner, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
bowls
Ingredients
Course lunch/dinner, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
bowls
Ingredients
Instructions
  1. Prepare all vegetables and canned beans as directed.
  2. Add olive oil to a large pot over medium-high heat
  3. Add carrots, celery, onion, and garlic. Saute for 4-5 minutes.
  4. Add zucchini, red bell pepper, sweet potatoes, corn, vegetable broth, canned tomatoes, beans, spices, and quinoa.
  5. Bring to a boil and then reduce to a simmer. Allow to simmer for 30 minutes uncovered, stirring occasionally or until quinoa is cooked, vegetables are tender, and excess liquid has cooked off*
  6. Taste and add spices to taste
  7. Top with toppings of choice (avocado, greek yogurt, cornbread, green onions) and ENJOY!
Recipe Notes

*If excess liquid: add tomato paste 2 tbsps at a time, mix flour with hot liquid separately then add back into pot, add more quinoa, or allow to simmer for a longer period of time.

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