Like most college students, I’ve eaten my fair share of 25 cent, sodium laden noodle pouches. Sometimes I would get fancy and top the cooked ramen with frozen broccoli or crumble the dry noodles over a salad ( I was a nutrition student after all), but mostly I ate double packs to fuel busy days of study or hangover mornings. Fast forward to now and ramen has made a serious comeback. It is currently a foodie favorite with cookbooks, specialty products and pop up restaurants devoted to revamping the simple wheat noodle into beautiful, flavorful dishes. Of course, this presents a current issue for me; wheat noodles and celiac disease do not mix. Luckily Lotus Foods sells several varieties of rice ramen which allow me to indulge the occasional ramen craving without sacrificing my health needs.
Here is my take on the ramen bowl, the perfect meal for a cozy weekend in.
Ingredients: for 2
Brown Rice Ramen, 2 noodle ‘blocks’ ( I used Lotus Foods)
1 bunch Broccolini, trimmed
1/2 Kombocha Squash, small sized (roughly 2 cups)
1 Tbsp Brown Rice Miso ( I used South River)
1 Tbsp Coconut Aminos (I used Braggs)
1 tbsp Maple Butter (I used Trader Joes)
Optional Toppings: Dulce, Sesame Seeds, Sriracha
Remove the seeds from the half of squash. Cut into large wedges. Add ~1/4 inch water to the bottle of a dutch oven (or similar) and add the squash. Roast for roughly 30 minutes, until the flesh is tender. Drain the water and spread the maple butter and miso on the wedges. Return to the oven uncovered while you begin the next steps.
Hard boil the eggs to your preferred doneness, place in ice water and shell (I use an InstantPot on 3 minute egg setting for jammy yolks). Set aside.
Boil a large pot of water and add the ramen. Cook roughly 5 minutes, you want to keep the texture firm, over cooking will result in a soggy blob. In the last minute, add the trimmed broccolini to the ramen pot.
Ladle the broth, ramen and broccolini into bowls and stir in a generous splash of coconut aminos. Remove the squash from the oven and use a spoon to scrape the squash flesh from the rind. Place a scoop of squash on each bowl. Add two eggs to each bowl and gently cut open to reveal the yolk. Sprinkle with desired toppings & dig in!