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 

 

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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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Deconstructed Potato Pot Pie

This 30 minute Deconstructed Potato Pot Pie is creamy, rich, packed with flavor, and easy to make... it totally just topped my list of all time favorite comfort foods. Vegetarian. @ FlexYourFork.comI was so sad that I didn’t get to post last week but I was super busy doing big girl things liiiike getting a big kid job! It’s just a small position at a hospital nearby but exciting all the same considering I interviewed and accepted the job all within 24 hours. That being said, I was a little busy with interview prep and filling out paperwork, but also doing a lot of behind the scenes blog stuff (this start-your-own-website thing is no joke!) ALSO, I created a Flex Your Fork Facebook page! So be sure to go Like it and invite anyone and everyone who may be interested. It will be a great place to find new posts, share interesting articles, and hear your thoughts, questions, and requests!

I was also busy taste testing this amazing deconstructed potato pot pie recipe. Some days, there is just no stopping comfort food cravings. (Not even plans to go to the gym, whoops.) And so this creamy, delicious twist on a pot pie was born. This meal is very heavily tied to the traditional chicken pot pie and at first, that’s what I tried to recreate. But honestly, traditional pot pie was not a huge part of my childhood and so I’m not emotionally tied to it. What I am tied to is the creamy, warm, and rich filling paired with a flaky pastry crust. *Cue mouth watering* Which is my excuse for why I totally felt empowered to change everything you know and love about traditional chicken pot pie. Please forgive me!This 30 minute Deconstructed Potato Pot Pie is creamy, rich, packed with flavor, and easy to make... it totally just topped my list of all time favorite comfort foods. Vegetarian. @ FlexYourFork.com

The idea for this started off innocently enough with subbing the meat for potatoes… Can you say borrrinnnggg? And it’s already been done tons of times. So I kept brainstorming. When I think potatoes, I think mushrooms. And when I think mushrooms, I think kale. And simply enough, that’s how we ended up with a totally nontraditional pot pie filling.

Now here’s the saga to the nontraditional “crust”: Did YOU know that pie crust is not vegetarian?? Because I did not. As I’m shopping for this recipe and checking out my options for pie crusts, I skimmed over the ingredients where I read (probably aloud in a voice of shock and disgust) lard and hydrogenated lard. Oh my soul. What’s worse than lard? Oh right, hydrogenated lard.This prompted me to then spend the next 15 minutes walking back and forth from the frozen pie aisle to the refrigerated biscuit aisle of my grocery store comparing all the ingredient lists and trying to find a way to make a vegetarian pot pie crust. I ended up finding a vegetarian-friendly frozen crust and a refrigerated roll of croissant dough for the top. A little janky but it did get the job done.

This 30 minute Deconstructed Potato Pot Pie is creamy, rich, packed with flavor, and easy to make... it totally just topped my list of all time favorite comfort foods. Vegetarian. @ FlexYourFork.com

However, why put myself (and you) through that extra work and extra money when there are such things as biscuits a.k.a. little clouds of heaven? SO much easier and in my opinion, even more comforting. This is a pretty popular idea on Pinterest for pot pies and I took it and rolled with it. I rolled all over with that idea and I’m so glad that I did because it was even better. You could totally make it either way but let this be a lesson that can never be learned enough: Always check your labels. You never know what crazy things the food industry is throwing into our seemingly innocent foods!

Y’all have to make this though, for real! It is one of my favorite things I’ve posted so far (a close call between this and my Veggie Chili). And be sure to let me know what you think! I’ve had a lot of people text me pictures of FYF recipes they are making and I can’t express how much I love hearing from y’all! It’s definitely great motivation to continue this journey, if only for the new friends made and old friends I have reconnected with. So keep it comin’! Cheers!

Deconstructed Potato Pot Pie Label

Print Recipe
Deconstructed Potato Pot Pie
This vegetarian, 30 minute Deconstructed Potato Pot Pie is creamy, rich, packed with flavor, and easy to make... it totally just topped my list of all time favorite comfort foods.
This 30 minute Deconstructed Potato Pot Pie is creamy, rich, packed with flavor, and easy to make... it totally just topped my list of all time favorite comfort foods. Vegetarian. @ FlexYourFork.com
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
This 30 minute Deconstructed Potato Pot Pie is creamy, rich, packed with flavor, and easy to make... it totally just topped my list of all time favorite comfort foods. Vegetarian. @ FlexYourFork.com
Instructions
  1. Follow instructions for biscuits. Preheat oven and cook as directed.
  2. Boil potatoes until just fork tender, about 4-5 minutes. Drain. (Be careful not to overcook - we don't want mashed potatoes!)
  3. Saute garlic, onion, and baby bella mushrooms over medium heat for 3-5 minutes until onions are translucent and mushrooms are soft. Add frozen peas and potatoes.
  4. Melt butter in the same pan. Sprinkle flour, thyme, Italian seasoning, and salt over vegetables and fold together. Let cook for 2 minutes to cook out the flour taste.
  5. Slowly add broth and then milk and stir mixture often until thickened, 5-10 minutes. (Adjust heat if needed so that the liquid is just slightly bubbly.)
  6. Add in kale, fold into mixture, and cook for a minute or two until wilted.
  7. Tear a biscuit in half, pour the delicious, creamy mixture on top, and ENJOY!
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