Let It Grow
By Tammy Thornton
Let’s face it. Soup was created by moms who needed to make a meal from little bits of this and that left in their refrigerators. Throw it all in a pot, add some broth, and dinner is served. Ramen noodle soup embraces Asian flavors such as ginger, sesame oil, and soy sauce but offers enough versatility that you can basically use whatever ingredients happen to be in your refrigerator.
After doing our best to plow through turkey leftovers, my family was ready for a non-Thanksgiving meal. Ramen noodle soup to the rescue! Not only is this dish adaptable, it can be made rather quickly, which is a total win when you’re busy around the holidays. Depending on which ingredients you choose, it’s also very healthy, and delicious to boot. Confining this soup into a “recipe” is the only tricky part about ramen. You can add or subtract ingredients as you wish and your soup will still be amazing. Let’s start with the broth. You can choose from chicken broth, beef broth, or vegetable broth. It’s just a matter of taste and what happens to be in your pantry. I often use vegetable broth for my vegetarian daughter, but this particular time she wasn’t home, so I used one quart of chicken broth and one quart of vegetable broth.
On to the veggies. This is where the “clean out your crisper drawer” part comes into play. Choose from any of the following suggestions or add your own favorites: sliced mushrooms (shiitake or portobello are perfect, but button are fine as well), julienned carrots, snow peas, red bell peppers, yellow onions, green onions, edamame (also a protein source), bok choy, spinach, or cabbage.
Now for the flavor giants. This is the aromatic part of your soup. Though I’m all about using substitutions if necessary, when it comes to ginger, try to use freshly grated ginger whenever possible. Buy one of those nubby little roots and keep it in your fridge for most of your culinary dishes. After reading up on the health benefits of ginger, you’ll want to add it to everything from your tea to your Cheerios. If you absolutely must use dry, powdered ginger from your spice drawer, go ahead, but I will have to look away. In this case, freshly grated is superior. When you sauté your vegetables, use a little olive oil, but add a few squirts of sesame oil for that distinctive flavor. Just before you add the broth, mix in a clove or two of minced garlic. After the broth is added, 2-4 tablespoons of soy sauce will intensify that umami flavor, while sriracha and lime juice will round everything out. You may also enjoy adding miso paste and a bit of mirin.
The protein part of this soup also allows you lots of choices. I like to buy cleaned, tail-on, frozen shrimp when it’s on sale to use for occasions such as this. Defrost them for a few minutes in a bowl of cool water and you are ready to go. But leftover chicken, pork, beef, (or leftover Thanksgiving turkey!) would also be perfect in this soup. For a vegan option, use tofu. Hard-boiled eggs added after the soup is dished out will provide extra protein as well.
Now for some noodles. Since we are calling this ramen soup, feel free to use ramen noodles. In a pinch, you can even use the par-cooked noodles from those cheap, instant noodle packages. (But for heaven’s sake, throw out the salt-laden “flavor” packet.) Keep in mind that these pre-cooked noodles are typically fried. For healthier options, try fresh ramen noodles, udon, soba, or rice noodles.
Being mindful of all of the above multiple choice options, here is a loose recipe for ramen soup. Except for hard-boiling the eggs, this should be a one-pot meal. You may prefer to cook your noodles separately and add them to each serving bowl so that they don’t overcook. But to minimize washing dishes, I prefer to cook everything in one soup pot. Sautée your vegetables in a small amount of olive oil. Grate ginger over vegetables. Add a splash of sesame oil and 1 to 2 cloves of minced garlic. Cook for an additional 30 seconds. Add 2 quarts of broth and bring to a slow boil. Add your pre-cooked protein (fresh or frozen cleaned shrimp can be raw). If you are using tofu, you may want to wait to add it to the individual serving bowls. Add 2 to 4 tablespoons of soy sauce, one tablespoon of mirin, 3 tablespoons miso paste, and one tablespoon of sriracha. Feel free to adjust any of these ingredients to your own taste.
Now add your noodles of choice directly to the broth, following the package directions for timing. While the noodles are cooking, add the zest and juice of one lime. When the noodles are done cooking, divide the soup into individual serving bowls. Add halved hard-boiled eggs, tofu (if using), scallions, cilantro, and a drizzle of sriracha. At this point, all you need to do is show off your chopstick skills.
Once you buy the initial staple ingredients for ramen, you’ll be able to keep them in your pantry for multiple future meals. Ramen noodle soup comes together quickly with leftover vegetables and proteins. The options are limitless. After a cold day, you’ll enjoy warming up with this healthy goodness. We would love to hear from our readers. What are your favorite fall/winter recipes? Send your comments, questions, and pictures to: shorelocalgardener@gmail.com.
Tammy Thornton lives with her husband, children, and crazy pets while enjoying a life of gardening, cooking, and going to the beach.
