Glowed-up ramen for President! Here’s a little lunch, dinner, or anytime comfort food for you. My favorite thing in the world is re-imagining typical comfort foods and nothing says comfort food like a warm bowl of ramen. You might not think of instant ramen as something healthy, but it really can be! I hack my ramen by adding clean proteins like eggs, good fats, fermented things, and some greens to every bowl and this one is my absolute favorite. I always choose a ramen that has steamed, not fried, noodles and ridiculously good broth that’s not too salty. I love the Mike’s Mighty Good brand for that. Their vegetarian kimchi and vegetarian vegetable ramens are particularly killer.
This bowl is super comforting and, most importantly, super easy. It’s something I can whip up anytime and eat well when I have about 10-20 minutes.
1 Mike’s Mighty Good Vegetarian Vegetable Ramen Cup
1 handful maitake or oyster mushrooms
1 tablespoon organic miso paste
1 tablespoon rice vinegar
1/4 teaspoon sesame oil
1/4 avocado, sliced
1/4 cup roasted sweet potatoes (at 400*F for 20 minutes)
a touch of kimchi
A dash of the Everything But The Bagel Seasoning from Trader Joe’s or sesame seeds
Start by roasting the mushrooms. I like to do this because they preserve their shape this way and have the most wonderful flavor. Preheat your oven to 400*F, then whisk together the miso, rice vinegar, and sesame oil. Coat the mushrooms in the mixture and bake for 10-12 minutes. Set aside when ready.
To get the perfectly jammy egg, I put it in boiling water for 6 1/2 minutes then immediately put in ice water for about 30-60 seconds before peeling and slicing in half. You get the perfect runny yolk every time.
Cook the ramen cup according to package instructions and either enjoy in the cup or put in a bowl. Top you’re ramen with all the ingredients and slurp up!