While I tend to go the Mexican food route for my go-to recipes (enchiladas, nachos, quesadillas, and tacos galore!), I was inspired by some of the food we ate in Los Angeles to create this tasty dish. Andrew jokes my ‘go-to’ recipe is cover something in cheese and put it in the oven. To that I say, “umm yes that’s because I’m a genius!”
When in LA we had ramen from Ramen Hood and the broth was insanely delicious. I attempted to look up a recipe for their broth and I didn’t have success finding a recipe for it. I came across an article that said it was made with roasted sunflower seeds, so I went with it.
I toasted the sunflower seeds in sesame oil until golden brown. I added in some other ingredients. I really wanted to use mushroom stock in the broth, but I couldn’t find any at my grocery store. I then started another sentence with ‘I.’
Then this creamy, dreamy broth was the result.
I think this was actually my first time cooking with nutritional yeast since my eating disorder. One article I found mentioned Ramen Hood used it in their broth so I went with it. I don’t think making “cheeze” out of nutritional yeast is healthier than eating good ol’ cheese, but I don’t mind playing around with it in the kitchen from time to time. I like tasty food. And this recipe is tasty.
Are you a ramen fan? Andrew and I are still searching for our ‘go-to’ ramen place in Houston. We’ve had some ramen recommendations from blog readers, but haven’t gotten a chance to try them out yet. Excited to!
The Best Homemade Ramen.
Yield: makes enough broth for ~3 bowls of ramen
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
delicious ramen broth
2 tbsp sesame oil
1/4 cup sunflower seeds
3 cloves garlic, minced
1 tsp ground ginger
2 tbsp nutritional yeast
2 tbsp miso
2 tbsp sweet chili sauce
4 cups vegetable stock (use mushroom stock if you can find it and you like mushrooms)
soft boiled eggs
cooked ramen noodles
radishes, thinly sliced
In a large soup pot, heat sesame oil over medium heat and add in sunflower seeds once hot. Stir frequently while the sesame seeds 'toast' and turn golden brown. Reduce heat to low. Add in minced garlic and cook/stir for 30 seconds. Add in ginger. Stir. Add in remaining ingredients: vegetable stock, sweet chili sauce, miso and nutritional yeast. Bring to a boil and reduce to a simmer for 15-30 minutes. Add in bok choy and simmer for 5 minutes to wilt the bok choy. Pour into bowl and add in remaining add-ins. ENJOY!