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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