So, my boys recently said the words I thought I’d never hear. “Mom, everyone else at school eats Ramen Noodles. Why can’t we have it?”
My response of course was, “It’s gross and has way too much sodium.”
But of course my next trip to the supermarket I left with some Ramen noodles. I figured they would hate it. Well, guess what? They liked it. And they wanted it every day after school.
That is what led me to making my own homemade version. It was good, but simple. There was something missing though. Then it came to me… MITA! Of course my friend Mita will have a recipe she can share. I texted her asking if she has a homemade Ramen noodle recipe. Five minutes later she had a picture and recipe for me.
I’ve mentioned my friend Mita in several other blogs. We met when our kids attended pre-school together. I joke that I stalked her, but it’s the truth. She was so sweet and I wanted to be her friend. Lol. Then she baked me peanut butter blossom cookies and we were friends from that point on. I grew up in an Italian Catholic household in the suburbs of Long Island. Mita grew up in an Indian Hindu household in the city of San Francisco. But we raise our boys very similar and have the same values. I’ve learned a lot of different things from Mita. She taught me about different spices and how to use them while cooking. She also taught me how to eat slow, especially when we are out to eat. I am still working on that one! Mita also taught me how to listen. She’s so patient when other people talk. Another thing I am still working on…
BTW, she moved to Texas and I am not happy!
So, I followed her recipe and it is amazing! It takes a half hour and is a big bowl of comfort.
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Your Ramen Soup essentials:
Rockin' Ramen with Optional Chili Bomb
- 1 Tbsp. of sesame oil
- 3 cloves of garlic, minced
- 1/2 Tsp. of grated ginger
- 1 carrot, peeled and shredded
- 1 package of shiitake mushrooms (sliced thin)
- 2 Tbsp. of low sodium soy sauce
- 64 oz. of beef or chicken broth (Mita prefers beef, I love either)
- 1 Tsp. of rice vinegar
- 1 Tsp. of chili sauce or sriracha
- 2 cups of bean sprouts
- 3 chopped green onions
- 8 oz. package of Chinese noodles (I use KAME)
Optional: Chili Bomb (goes in the center of the bowl on top of everything else for an extra explosion of flavor)
- Chili Sauce
- Garlic, sliced
- Scallions, chopped
- dash of soy sauce
- In a large pot, heat the sesame oil.
- Saute garlic and ginger for about 1 minute. (Do not brown)
- Add carrots and soy sauce. Stir.
- Add broth, vinegar, and mushrooms.
- Bring to a slight boil. Simmer for 5 minutes.
- Add chili sauce or sriracha. Stir.
- Taste and add more soy sauce or chili sauce if needed.
- Add noodles to the pot, and cook per directions on the package.
- Serve in individual bowls. Top each bowl with a bunch of bean sprouts. Submerge them into the broth.
- Top with green onions and the optional Chili Bomb if you like it spicy!
If you like this, you will also enjoy:
Mita’s Slow Cooker Chicken