If you grew up like me, ramen is one of the comfort foods that takes you back. For me, it was Top Ramen that represented my first taste of independence when my formerly stay-at-home mom went to work and I proudly fed myself RAMEN! Sometimes, I even put ketchup on it. My more ‘sophisticated’ self now still longs for those days eating noodles and watching Mr. Belvedere sprawled out on my mom’s bed. So, transforming my ramen experience from noodles and a flavorful powder into something with healthy stuff in it is a beautiful thing. Here’s my current version of a ramen dinner night (it looks like a long recipe, but it’s actually pretty quick to make!)—

Ingredients:

Sesame seed oil

1 onion (thinly sliced)

2-inch piece of ginger (sliced, more or less as desired)

1-inch piece of fresh turmeric (or 1 tsp dry powdered)

Two handfuls dried shitake mushroom

6 garlic cloves, peeled and sliced

4 tbs sunflower seed butter

8 tbs soy sauce

2 veggie bouillon cubes or 4 cups veggie broth

1 handful nutritional yeast

ramen noodles (it’s up to you how much, but think along the lines of four servings)

1 bunch of bok choy (thinly sliced)

1 box tofu (cut into cubes)

Miso to taste

The Toppings (any or all!)—

other veggies you’ve got around (such as carrots, green onions, cilantro)

microgreens (whichever are around! I especially like the spicy ones in this dish, like radish and cress)

toasted sesame seeds

lemon or lime

hard boiled eggs

Instructions:

Saute onions, ginger, turmeric and mushrooms in sesame oil for a few minutes.

Add garlic and saute for another minute.

Add sunflower seed butter and soy sauce and saute for another minute.

Add veggie bouillon plus 6 cups water OR 4 cups veggie broth and two cups water, nutritional yeast and bring to a boil.

Add bok choy, tofu and ramen and simmer for 5 minutes.

Remove from heat and stir in miso paste to taste.

Add toppings and serve