Thursday, February 24, 2011

Korean Ramen inspo^^*!~

     A great blog,, recently did a blog on Korean ramen and...well this lady got a little inspired.
~~I had a lot of yummy veggies just kicking it in my fridge so I decided to throw them all together and..well whip up something delicious!

And behold^^*!~
more veggies than ramen obviously ^^*~ (photo taken by VeganBeats)
 I first steamed a bunch of broccoli, garlic scapes, carrots, bok choy, and kombucha squash. Kombucha squash has quickly become an obsession, it's sweet robust and flavorful...AND on sale at Homeplus for under 2,000\!!      Anyways, after steaming, I threw in a bunch of water, some dried mushrooms, and the ramen seasoning packet...(vegan ramen...nom nom nom) and then after about 10 minutes I threw half of the ramen and more water and just let it marinate...via boiling! Ahhh...maybe I should re-write a better recipe..AND::

What you need:
*ramen packet (doesn't have to be vegan for you omnivore folk ^^*!~)
*Veggies, and plenty of them. I went with broccoli, carrots, kombucha squash, bok choy,and garlic scapes (all chopped)
*dried mushrooms (optional)

What to do:
1. In a decently sized pot, boil a couple cups of water
2. Add the veggies, when the water is boiling; starchier tougher ones first (squash, carrots, scapes, etc.)~~dried mushrooms before everything!!!
3. After about 10 minutes add the ramen seasoning and let the veggies soak up the flavors...
4. Then add the ramen and let the noodles cook through...
5. In the last 5 minutes, add the bok choy (they're still crunchy this way!!)
6. Add more water if you like soupy...less if you want less soup!

 The ramen suprisingly added a nice additional texture to the mostly soupy veggie concoction....anyways,...thanks eatyourkimchi for the inspiration ^^*!~


  1. Ah! This is how I eat my ramen too~!! Loaded with extra veggies~ :) Great minds think alike.

  2. Thank you for this recipe queen!! Nom nom nom <333