Peanut Butter, Blueberry & Granola Blender Muffins (GF, DF, VF, Refined Sugar Free)

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Cornmeal Crusted Baked Avocado Fries (GF, DF, VF)

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10 Minute Veggie & Ramen Noodle Bowls with Miso Ginger Broth (GF, DF, VF, V)

May 19, 2016

Need a quick dinner idea that is fast, easy, and full of flavor?  This is it people!  Things are just better in bowls, let’s be honest.  Oatmeal, salad, pasta, and now this ramen noodle bowl.  I found some giant packages of millet and brown rice ramen at Costco last week and needed to make good use of them, so here we go!  Gone are the days (well at least I hope so) of eating Cup O’ Noodle soup with scary ingredients and a weeks worth of sodium in one serving.  This is just as easy to prepare and you can customize whatever veggies you like.  I honestly was not sure if my son would eat this.  It was kind of a ‘let’s not make a big deal and see what happens’ kind of dinner.  He helped me prep some of the ingredients such as chopping the mushrooms, hand grating the carrots, peel and cut the eggs in half after they were cooked.  I used store bought vegetable broth and added a couple extra things like miso, ginger, soy and mushrooms to give it a deep, rich flavor.  Then I added the ramen noodles, cooked for 5-6 minutes, added some of our chopped veggies and an egg and called it dinner.  My son had 3 servings of this!  I’m still in shock.  So, on those busy nights when I have no creativity or energy THIS will be dinner!  And also, since we’ve also been getting over colds (sigh) this was the perfect nourishing dinner to clear our sinuses!

10 Minute Ramen Bowl with Miso Ginger Broth (GF, DF, VF, V)


Serves 4


4 cups vegetable broth

3 cloves garlic chopped

2 cups mushrooms sliced thin

1 t miso paste

1 T grated ginger

2 T soy sauce (or coconut aminos)

3-4 dried ramen noodle squares

Toppings (shown here)

2-3 raw mushrooms sliced thin

2 cups cooked edamame

3 radishes sliced thin

Handful of pea shoots

2 grated or julienne carrots

2 soft boiled egg (I cooked mine in boiling water for 7 minutes, rinsed under cool water and peeled)

Sprinkle of sesame seeds

1 green onion sliced thin -white and green parts

Optional toppings (chicken, shrimp, tofu, sriracha, asparagus, peppers, broccoli, bok choy, gochujang paste or any veggies you like!)

Boil eggs in a pot and cook for 7 minutes for soft boil or longer if you prefer a harder egg.  In a large pot, boil the vegetable broth, miso paste, mushrooms, ginger, soy sauce and garlic.  Add the ramen noodles and cook according to package directions.  Mine took 5 minutes. While the noodles are cooking, chop the veggies.. Scoop the broth and noodles into bowls and top with whatever toppings you choose!