Creamy 10-Minute Ramen

$- 2 packs instant ramen noodles (discard the seasoning packets) - 2 cups vegetable or chicken broth - 1 cup coconut milk - 1 tablespoon miso paste - 1 teaspoon soy sauce - 1 cup baby spinach - 1 carrot, julienned - 2 green onions, thinly sliced - 1 teaspoon sesame oil - Salt and pepper to taste - Optional: chili flakes for a spicy kick You can swap chicken broth for vegetable broth to keep it vegetarian. Almond milk works well if you need a non-dairy option instead of coconut milk. If you don’t have miso paste, you can use tahini or peanut butter for a different flavor. You can add cooked chicken or shrimp for protein. A soft-boiled egg on top adds richness. Try adding mushrooms or bok choy for extra veggies. If you like spice, sprinkle chili flakes or add sriracha for heat. Enjoy customizing your ramen! {{ingredient_image_1}} Start by taking a medium pot. Pour in 2 cups of vegetable or chicken broth. Heat it over medium heat until it simmers. This step warms the broth, making it ready for flavor. Next, add 1 tablespoon of miso paste. Stir well to dissolve it fully. Miso adds depth to the broth. Then, add 1 teaspoon of soy sauce for a savory boost. Lastly, pour in 1 cup of coconut milk. Stir until the mixture is creamy and smooth. Once the broth is ready, it’s time to add some color and crunch. Toss in 1 cup of baby spinach and 1 julienned carrot. Cook them for about 2-3 minutes. This softens the veggies while keeping them fresh. The spinach adds a nice green touch, and the carrot brightens the dish. Now, let’s get to the noodles! Add the 2 packs of instant ramen noodles into the pot. Cook them for 3-4 minutes, or until they are just tender. Remember, you should discard the seasoning packets they come with. Mixing the noodles with the broth lets them soak up all the flavors. Once done, drizzle in 1 teaspoon of sesame oil. This adds a nutty taste. Season with salt, pepper, and optional chili flakes to your liking. Finally, serve hot with sliced green onions on top for a lovely finish. You can make this ramen unique. Start with the base. Use chicken or vegetable broth. Swap in a different broth for a new taste. Add your favorite veggies, like mushrooms or bell peppers. You can even use leftover cooked meat. This dish works well with chicken, shrimp, or tofu. Spice it up with chili flakes or sriracha. If you like it sweet, add a touch of honey. The options are endless! To get that creamy texture, coconut milk is key. It gives the broth a rich feel. Mix it well with the miso and broth. This mix makes the base smooth. If you want it even creamier, add more coconut milk. You can also blend in soft tofu for extra creaminess. Just remember to stir slowly to keep it smooth. You can save time with a few tricks. Use pre-cut veggies like baby spinach and julienned carrots. They cook faster. Have your broth simmering while you prep. This way, you cut down on cooking time. Use instant ramen noodles, as they cook quickly. If you want more flavor, prepare the broth in advance. Store it in the fridge for quick meals. With these hacks, you can enjoy your ramen in just ten minutes! Pro Tips Use Fresh Ingredients: Fresh vegetables like spinach and carrots not only enhance flavor but also add vibrant color and nutrition to your ramen. Customize Your Broth: Experiment with different broths such as mushroom or beef for a unique taste. Adding a splash of lime juice can also elevate the flavors. Perfect Noodle Texture: Keep an eye on the noodles to avoid overcooking. They should be al dente for the best texture. Garnish Generously: Don't skip the toppings! A sprinkle of sesame seeds, chopped herbs, or a soft-boiled egg can make your ramen even more delicious and visually appealing. {{image_2}} You can make this ramen vegan easily. Simply use vegetable broth and coconut milk. Skip the miso paste or choose a vegan version. The broth stays creamy and rich without meat. Add extra veggies like mushrooms or bell peppers for more texture. This way, you enjoy a hearty and filling meal that's still plant-based. If you want to add proteins, consider tofu or tempeh. Both options soak up flavors well. Cube firm tofu and sauté it until golden. For tempeh, steam it first for better taste. Add these proteins to the pot along with the noodles. This makes your ramen more filling and nutritious. You can also use cooked chicken or shrimp if you prefer meat. To boost the flavor, think about adding fresh herbs. Cilantro and basil add a nice touch. You can also sprinkle in some sesame seeds for crunch. If you like heat, chili flakes or sriracha work wonders. For a tangy twist, a squeeze of lime brightens everything up. These small changes can make your creamy ramen feel new each time. If you have leftover ramen, store it in an airtight container. It will stay good for up to three days in the fridge. Keep the broth and noodles separate if you can. This helps keep the noodles from getting too soggy. To reheat your ramen, pour the broth into a pot. Warm it over medium heat until hot. Add the noodles and veggies, cooking for a few minutes. Stir gently to mix everything well. You can also use a microwave if you prefer. Just cover it to keep moisture in. Freezing ramen is simple but tricky. You can freeze the broth, but it's best to skip the noodles. Cooked noodles can get mushy when thawed. Instead, freeze the broth in ice cube trays. Then, pop out a few cubes when you want a quick meal. Just add fresh noodles when you reheat the broth. Yes, you can make this ramen ahead of time. Cook the broth and add the veggies. Keep the noodles separate until you are ready to eat. This way, the noodles stay firm. When you’re ready, heat the broth, add the noodles, and enjoy! If you don’t have coconut milk, try using almond milk or soy milk. These options keep the dish creamy. You can also use heavy cream for a richer taste. If you want a lighter option, go for low-fat milk. Just keep in mind it may change the flavor slightly. To make your ramen spicier, add chili flakes or sriracha. Start with a little, then taste it. You can always add more. Another great option is to mix in some fresh sliced jalapeños. They add heat and a nice crunch to the dish! You’ve learned how to make delicious ramen with fresh ingredients and easy steps. I shared tips for making it your own, from adding proteins to choosing flavors. We also covered storing and reheating leftovers for future meals. Remember, cooking is about fun and creativity. You can change up the recipe as you wish. Enjoy your ramen journey, and don’t hesitate to keep experimenting!$

A quick and creamy ramen dish ready in just 10 minutes.

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Course Main Course

Cuisine Asian

Servings 2

Ingredients

2 packs instant ramen noodles (discard the seasoning packets)
2 cups vegetable or chicken broth
1 cup coconut milk
1 tablespoon miso paste
1 teaspoon soy sauce
1 cup baby spinach
1 carrot julienned
2 green onions thinly sliced
1 teaspoon sesame oil
to taste salt and pepper
optional chili flakes for a spicy kick

Instructions

In a medium pot, bring the vegetable or chicken broth to a simmer over medium heat.
Add the miso paste, stirring well to dissolve, followed by the soy sauce.
Once combined, pour in the coconut milk and mix until the broth is creamy and smooth.
Toss in the julienned carrot and baby spinach, allowing them to cook for about 2-3 minutes until they are tender.
Add the ramen noodles to the pot, cooking for an additional 3-4 minutes or until the noodles are just tender.
Drizzle sesame oil into the broth and season with salt, pepper, and chili flakes as desired.
Serve hot, topped with sliced green onions.

Notes

Ladle the ramen into bowls, and garnish with additional green onions and a sprinkle of chili flakes for color and flavor. Serve with chopsticks for an authentic touch!

Keyword creamy, quick meal, ramen