Okay. So you’re probably wondering why anyone would want to eat ramen noodles after their college days. Sometimes I wonder too, until I remember how cheap and easy they were to make. But, they did have their downside. I always swelled up like a balloon after eating the packaged ones, and within 24 hours was struck with a serious migraine. Not to mention the side effects it caused in my tummy. 😳
My poor husband! He loves ramen noodles, and when he discovered we couldn’t purchase them anymore, he was quite saddened.
Enter this amazing find! As we were walking around Costco, he spied with his little handsome blue eyes this:
Sorry for the phone screenshot. I was too lazy to try and properly take a picture of our unopened package in the pantry. 😂😂. If you notice, they also sell these on the Thrive Market, and in select Target stores.
Back to the story. Eric immediately pointed out that those were perfect for ramen noodles! To which I replied, Sure. In my head I was thinking how in the world am I going to make homemade ramen noodle soup?!?!
To which my happy little self did a bit of research and found this recipe here.
I did change a few things according to our dietary needs. Overall, though, this recipe was absolutely delicious and one that he requested to have again. I would definitely call that a win! 🙌🏼
5 cups water
3 bricks GF Ramen Noodles (7.5 oz aprox)
4 cups chicken broth or stock, GF and low sodium
1/2 tbsp freshly grated ginger (I used 1-2 tsp dried ground ginger, depending on your taste)
2 tablespoons GF soy sauce (low sodium)
Garlic as desired
2 tbsp finely chopped onion or green onions
(sometimes we add 2 tsp gf Hoisin Sauce)
Toppings (see suggestions below)
- In a large pot over medium-high heat, add water and salt; bring to a boil. Add noodles boil 1 minute, then gently unfold with a fork. Continue to boil about 3 minutes until al dente. Remove from heat, drain, and rinse under cold, running water. Set aside. NOTE: The noodles do tend to stick together. I cooked mine after I made my stock base. It was a little easier to maneuver the noodles around.
- In a large pot over medium-high heat, add chicken broth, garlic, onion, and ginger; bring just to a boil. Reduce heat to low. Add soy sauce and your favorite toppings; simmer for 5 minutes or until toppings are cooked as you like them. Remove from heat.
- Place cooked noodles in a large soup bowl; spoon broth mixture (with toppings) over the top and serve.
Pick & choose your favorite:
- ham or pork or chicken slices, or other protein choice
- sliced carrots
- Shredded green cabbage, broccoli, celery
- Chopped bok choy, water chestnuts, bamboo shoots
- Sliced mushrooms, bean sprouts
- Green peas or pea pods
- Scrambled or fried egg
- sliced green onions or scallions
- Cooked small shrimp, peeled and deveined
As always, happy eating! 🙂
A close up of those delicious noodles. They do tend to stick. I waited til the last minute before I cooked them. I made the stock base first.