By Dharam Atma Kaur
Recently I started trying to create 30 minute and under bowls. I had Bok Choy in my fridge, so I challenged myself to make a ramen bowl in under 20 minutes with whatever I had in the fridge. It was so delicious that I made it again the next night.
- 4-6 oz Soba or Lotus Brown Rice Noodles
- 2 cups hot water plus 2 tsp organic bouillon
- 1-2 tsp Miso (red or white)
- pinch chili flakes, optional
- 1” piece of ginger, minced
- 2 cloves garlic, minced
- 1 Tbsp Tamari, more to taste
- splash of toasted sesame oil, to taste
- 1/2 block Firm Tofu, cut into 1” cubes
- 1 carrot, sliced on the diagonal (or sliced into sticks)
- 1/2 large orange bell pepper, sliced in smaller chunks
- 2 heads baby Bok Choy, sliced
- 4 scallions, sliced on the diagonal into 2” pieces (save some green tips for garnishing)
- 1 small bunch broccoli crowns, sliced into bite size pieces
- sesame seeds
- green tips of scallions, sliced thin
- In a large pot of boiling water with a pinch of salt, cook ramen noodles according to directions. Drain and add a little sesame oil and miso; gently stir in so noodles don’t stick.
- While ramen noodles are cooking, sauté the broccoli, carrot, scallions, and bell pepper for 2 minutes on medium high heat in a little oil. Stir frequently, and add the bok choy last; sauté until bok choy starts to wilt (you want the veggies to still have a bit of a crunch). Taste and remove from heat.
- In a bowl, whisk 2 cups hot water with 2 tsp bouillon, tamari, sesame oil, chili flakes, miso, garlic, and ginger. Taste and adjust.
- Add 1 cup broth to each ramen bowl. Divide the noodles between each bowl and top with veggies, garnish with green tips of scallions, chopped on diagonal, and sesame seeds. Serve immediately.
NOTES: Mix it up with shitake or button mushrooms, spinach, chard, zucchini, celery, napa cabbage, shelled edamame, chili pepper, chili oil, or fresh bean sprouts. The sky’s the limit!
Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook.