He’s still quite particular about the noodle I use and not just any broth will do. The thing is, the flavor packet you get in his favorite ramen is filled with an ungodly amount of salt and there are chemicals in there I can’t pronounce. When I partnered up with Imagine Soups last year, I learned that they make their own organic ramen broth! It’s been a great alternative to the MSG filled flavor packets and he enjoys it, so we are all good.
We’re still working on adding toppings to his bowls of ramen, but for now, we celebrate his affinity for noodles.
Us adults are fans of toppings as you can see:
With this Mushroom Ramen, my goal was to create something hearty and healthy. Ramen is a great way to use up leftover vegetables in the fridge. I sauteed mushrooms in garlic and added them to my ramen with handfuls of spinach, some broccoli, and an egg. To make it spicy, I add some sriracha and because I believe a good ramen has to have an acid component, I added kimchi. It gives it nice heat as well. I love how something simple can be elevated with a few ingredients! CONTINUE READING