One Pot Ramen for Two

We’re buckling down and ready to hibernate through another cold Boston winter. Steaming pots of homemade ramen make the “it feels like -9” temps a tad more bearable. That and a sister trip to Naples on the horizon. If sun and sand aren’t in your near future, this ramen and wanderlusting on Instagram will have to do.

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Serves 4

2 tbsp sesame oil
5 cloves garlic, minced
3 inch piece ginger, peeled & diced
1 medium onion, chopped
6 cups veggie stock
2 Tbsp soy sauce
8 oz. shiitake mushrooms
8 oz. bean sprouts
1 can sliced water chestnuts
1 12 oz. package buckwheat soba noodles (or any thin noodles)
1/2 cup green onion, chopped
2 chicken breasts, cooked & shredded (sub tofu for veggie or vegan option)
4 large carrots, diced
2 red peppers, julienned
1 bunch bok choy, sliced
1 jalapeno, sliced
1 tsp cayenne pepper
[1 Tbsp white or yellow miso paste  — most recipes call for miso paste, but they were all out at Whole Foods, so we made it without.]

Heat oil in a large pot over medium heat, add garlic + ginger + onion, sauté for 5-8 mins
Add veggie broth + soy sauce + mushrooms + jalapeno + carrots
Bring to a boil, then simmer over low heat for ~1 hr. (we got hungry and opted for 30 mins here, but the longer you simmer, the deeper the flavor)
Taste the broth, and add more soy sauce + sesame oil to taste [+ miso paste]
Add bok choy + shredded chicken + red peppers + cayenne pepper
In a separate pot, cook noodles according to package directions, drain and set aside
Combine noodles with broth
Ladle into bowls & top with green onion + water chestnuts + bean sprouts
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Recipe inspired by Minimalist Baker.



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