One of the things that I miss most from Washington is the FOOD!! I’m lucky to have come from a place with such diverse cuisine because of it’s diverse population. One of my favorite comfort foods is pho. Scolding hot, filled with Sriracha and hoisen sauce, pho.
Mexico is a beautiful country and I’m spoiled by all the delicious indigenous food that comes from the state of Oaxaca, but let’s be honest…there is no way I’m going to find pho or anything close to it in southern Mexico. Much of my favorite foods from Washington like pad thai, sushi and pho I had to learn how to make myself if I ever wanted another bite of it while in Mexico.
While it may not be exactly the same and taste like home, it’s pretty damn close! And after I realized how easy it was to make some of these I started making them all the time. To the point where my husband started commenting that we weren’t eating enough Mexican food! (I don’t think you can ever eat enough Mexican food.)
The secret to making good ramen is all in the broth. Build up a good flavorful broth before adding anything else because that broth is going to soak up into everything else that you add. Okay I have to admit, I guess my recipe is semi-homemade since I use instant noodles and don’t make my own, but hey my name ain’t Martha! But my best tip to a good homemade ramen is to throw away that flavor packet! That’s where all the sodium over-load comes from and honestly, those flavors are’t that amazing anyway.
For my broth I start by boiling water and then adding soy sauce to it. Here is where you can use a reduced sodium version if you’d like to avoid extra salt. Then add whats going to give flavor to your broth, ginger, garlic and onions. I also like to add half a bouillon cube to mine as well.
Then once that has been boiling for a bit and the flavors are nice and friendly, add whatever veggies you’d like. For this recipe I used carrots and broccoli, but feel free to add whatever you little heart desires. Cooking should be fun and creative. No need to stick EXACTLY to the recipe. Once your veggies look about done add in the instant noodles and in about three minutes you’ll have yourself delicious homemade ramen!
I love to top mine with bean sprouts and nori strips.
How to Make Yummy Ramen at Home
- 1 package instant ramen noodles
- 4 cups water
- 1/4 cup soy sauce
- 1 inch ginger, peeled and minced
- 2-3 garlic cloves, minced
- 1/4 onion thinly sliced
- 1 carrot, thinly sliced
- 1/2 cup broccoli, cut into florets
- 1/2 cup mushrooms thinly sliced
- toppings (I prefer Sriracha, bean sprouts and nori strips)
- Bring water to a boil then add soy sauce, ginger, garlic and onions. Continue to cook for about 5 minutes.
- Add veggies and cook for another five minutes or until they are soft or cooked to your liking.
- Add ramen noodles and cook for another 3 to 5 minutes.
- Transfer ramen and broth to serving bowls and add toppings. Enjoy!