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

Ingredients:

1 tablespoon olive oil

1 onion

2 cups chicken or vegetable stock (or 1 cube bouillon in two cups water)

1 potato or 1/2 cup plain yogurt

1 cup cress (this is approximate; use more or less if you wish)

1 cup kale, finely chopped (also approximate, adjust to your mood or budget!)

1 cup orange juice

salt and pepper

Instructions:

In a pot, saute chopped onion in olive oil until translucent. Add prepared stock or water and bouillon cube along with the chopped potato and simmer until potato is soft. (if opting for the yogurt instead of the potato, do not add yet!)

Rinse cress (save a little for garnish) and kale and add to pot along with the orange juice, salt and pepper. Simmer for a couple more minutes, then remove from heat. If you have an immersion blender (my favorite kitchen appliance these days!), blend the soup directly in the pot. If not, let cool a bit then transfer to blender to puree. (if you opted for the yogurt instead of the potato, mix it into the soup once you’re finished blending it.

Enjoy with toast, croutons, biscuits, or crackers!