From the days of my childhood, ramen has always been one of my favorite styles of soup. Especially in winter, I really crave a warming soup - but as an adult I no longer yearn for the ramen out of a package that I did as a kid. Through some tinkering I've come up with some really delicious recipes that are homemade, packed with veggies and also simple to make. The main prep work is in the broth - which I usually make in batches and either store in mason jars or portion and freeze.
A few notes about sourcing ingredients
This is a panang curry ramen that is also vegetarian. The broth is a dashi based broth, and so easy to prepare. It is made from dried shiitake mushrooms and kombu - a sea vegetable.
Shiitake mushrooms are a staple in asian kitchens and foundation in asian cooking. What's great about them is that they impart a deep savory flavor, umami, to dishes. Asian markets are sure to carry them. Eden foods is a national brand that also sells them.
Kombu is a sea vegetable that is the base of dashi noodle broth. It is rich in minerals, like potassium, iron, magnesium, calcium, vitamin B-1 and vitamin A. These will leech into your broth, but for even more, you can add kombu flakes to your soup.
I am also very particular about my panang curry spice. A friend of mine from Thailand always gets her curry paste from the local Asian or Thai market and my favorite brand of panang curry paste is Maesri Panang Curry Paste . The other national supermarket brands barely have any flavor compared to this one.
If you are gluten free, use a rice based ramen, like these from Lotus Foods.
For the Dashi broth
4-6 two inch squares of kombu
5 dried shitaki mushrooms
2 quarts cold filtered water
Bring water to a bare simmer and remove from heat. Add kombu and shiitake mushrooms and let stand 30 minutes to 2 hours.
1 small firm cucumber
2 tablespoons rice vinegar
1/2 teaspoon celtic sea salt
Add all ingredients, toss to coat and let sit 15-20 minutes or longer.
For the Soup
4 baby bok choi
3 cups napa cabbage shredded
1 zucchini that has been sliced thin with a mandolin or vegetable peeler
4 squares of dried ramen noodles
2 cups snow peas in shell
sliced scallions for garnish
1 can of coconut milk. My favorite brand is Native Forest
2 tablespoons coconut oil or olive oil
1 cups fresh shitake mushrooms
Add 4 cups dashi broth, 1 can of coconut milk and two tablespoons of curry paste to a small pot and stir to incorporate. Bring to a simmer. Taste your broth, I actually use more curry paste, but it can get spicy. Add more if you desire more flavor.
Place mushrooms in a frying pan on medium heat with coconut or olive oil. Saute them until they are tender. Portion among 4 bowls.
In a separate pot of boiling water blanch vegetables in separate batches and portion among 4 soup bowls as they complete blanching. ( The vegetables should blanch about 3 minutes - and retain their pretty green colors. )
Cook the ramen noodles in the same water used for the veggies. Divide among the four bowls.
Add one cup of hot broth into each bowl. Garnish with scallions and cucumbers.
Wishing you health and blessings.. Enjoy!