About the Recipe
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Ingredients
Ingredients
Broth & Veggies
6 cups water
1 piece kombu seaweed
1 star anise (optional but lovely)
2 cups broccoli florets (195 g)
4 baby bok choy, halved (75 g)
¼ cup snow peas, trimmed
1 medium carrot, sliced
½ cup bell pepper, sliced (68 g)
6–8 shiitake mushrooms, halved or sliced (60 g)
1 small red onion, sliced (75 g)
Per Bowl
¼ cup Ramen Base (recipe below)
2 Tbsp coconut milk (optional, but adds richness)
Ramen noodles of choice
Garnishes (optional)
Sliced green onions
Thai basil or cilantro
Mung bean sprouts
Chili crisp or sriracha
Super Simple Ramen Base
This quick base brings all the flavor so your broth comes together fast.
Ingredients
¼ cup tamari (50 g)
1 Tbsp rice wine vinegar (14 g)
1 Tbsp gochujang (21 g)
1 Tbsp dark miso (7 g)
½ Tbsp Dashi Dust (3 g)
1 tsp sesame oil (5 g)
1 tsp sriracha (optional, to taste)
¼ tsp agave syrup
Instructions
Whisk everything together until smooth.
Makes: about ½ cup
Storage: Refrigerate up to 7 days
Preparation
Method
1. Make the Broth Add the water to a large pot and bring to a gentle simmer. Add kombu, star anise, and Dashi Dust. Simmer gently for 20–30 minutes. Do not boil.
2. Cook the Veggies Add broccoli and carrots to the broth first and simmer for about 10–15 minutes until just tender. Add the remaining vegetables and cook until everything is tender but not mushy.
Optional step: If you have time, sauté the onions, bell peppers, and mushrooms separately for deeper flavor, then add them to the broth.
3. Cook the Noodles Remove kombu and star anise from the pot. Add ramen noodles and cook according to package instructions.
4. Build the Bowls In each serving bowl, add:
¼ cup Ramen Base
2 Tbsp coconut milk (if using)
Add noodles, ladle hot broth over everything, and top with vegetables.
5. Garnish & Serve Finish with fresh herbs, sprouts, or a little heat. Slurp responsibly.