In 1958, a food was invented that would forever shape the eating habits of poor, hungry college kids everywhere. It was the birth of instant ramen noodles, those 99-cent blocks of dried noodles that so many of us have come to rely on for a cheap, easy meal. Not to mention, ramen has a large cultural significance in Japan. One only needs to watch Tampopo, a Japanese comedy from the 80s about a downtrodden noodle-maker named Tampopo, who seeks to hone her skills with the help of a noodle-making master. In fact, there’s even an entire museum dedicated to ramen! It’s no wonder why every April 4th is National Ramen Noodle Day.
The instant stuff may taste good, but it’s easy to make your own (healthier) ramen. Learn how to go Way Beyond Instant Noodles with these tips and tricks. Then, get ready, because we have 10 ways for you to ditch the packet of powdered broth and make your own ramen that’s healthy and delicious.
Instant ramen is an easy go-to because, well, what busy person can pass up something “instant” and delicious? This Easy Cashew Ramen is the next best thing. It uses ramen noodles made from rice, which cook up in just a few minutes and the vegetables cook in ten minutes flat. The toppings are versatile, so you can switch them up according to what’s in season.
Once you’ve tried this Vegetable and Tofu Ramen, it will be a lunch or dinner staple in your routine. In addition to being extremely versatile and nutritious, this ramen is an umami explosion thanks to a mix of mushrooms, soy sauce, miso paste, and toasty tahini. Sprinkle on some crushed red pepper flakes for garnish if you prefer it spicy.
This Savory Mushroom and Vegetable Ramen Soup is chock-full of fresh veggies and mushrooms, with no short supply of noodles. This ten-minute meal is exactly what you need on chilly days! It can be made spicy to your liking or seasoned with tamari for some extra umami flavor.
This creative meal utilizes zucchini to make a healthier version of the classic “ramen” noodle. Made with bok choy, green onions, and mushrooms, these Zucchini “Ramen” Noodles are stellar when you’re craving a lighter version of one of the world’s greatest comfort foods.
This delicious Thai Green Curry Tofu Ramen With Kimchi is made with just six ingredients in three easy steps. It’s a bowl full of flavor and amazing texture. With red cabbage, kimchi, marinated tofu, and creamy Thai green curry sauce, it’s an easy meal that can be thrown together in no time. It is savory, crunchy, flavorful, satisfying, colorful, easy, and so delicious.
Have you ever had a fantastic bowl of ramen? When it comes to this awesome bowl of noodles, there are three kinds: shio ramen which is seasoned with salt, miso ramen which is seasoned with miso, and Shyoyo Ramen, which is seasoned with tamari, shoyu, or soy sauce. This shyoyo ramen with tofu and veggie sausages is a must-make for any ramen fan.
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Ramen noodles usually bring up associations of cheap college meals and a hefty amount of sodium. This Zucchini Ramen Noodle Salad is a fresh take on a student staple. It has juicy tomato, refreshing cucumber, and crunchy peanuts. Make a big portion as a stand-alone salad, or use it as a dinner appetizer.
This bowl of zucchini Ramen Noodles With Portobello Mushrooms is super comforting. It’s loaded with veggies, crispy tofu, and a deliciously savory broth. Top it with greens, herbs, and sesame seeds for some added flavor and texture.
These Homemade Ramen Noodles are the perfect replacement for the instant kind, which honestly, are a poor representation of how delicious ramen noodles can be! These homemade ones are given their chewy flavor from sodium bicarbonate, a replacement for the alkaline salt that is often used at ramen-centric eateries. Once you’ve made the sodium bicarbonate, which takes up the bulk of the cooking time, making these noodles is fast and easy. Use these with your favorite broth, and you’ll never crave the instant version again!
What do you do if you’re craving something that is rich and bursts with umami? Make this Miso Ramen Bowl! The combination of miso, dried shiitakes and a tiny amount of soy milk does the trick. The addition of Tellicherry black pepper tofu gives it another kick. Perfectly balanced with miso-glazed bok choy and lightly sautéed, delicate Shimeij mushrooms, this ramen will have you wanting more even before you’ve slurped up your last noodle.
Are you as obsessed with noodles as we are? Get out The Ultimate Guide to Vegan Noodles! for all some awesome articles about noodles!
Lead image source: Savory Mushroom and Vegetable Ramen Soup