Although you never need a reason to enjoy comfort food, Harvey Weinstein and the potential death of the #MeToo movement is my rationale today. Years ago a co-worker told me that when in a hurry, her Vietnamese mother would sometimes use instant ramen to make a quick dish. Intrigued, I pressed her to explain. “Use the chili flavor” I recall her saying and then add tomatoes, onions, whatever vegetables you want, then add the egg right before you turn off the heat. “There’s a chili flavor?!?” I thought to myself. Yes, I went to college but I never got into subsisting on ramen. I was more the type to blow my budget on eating something indulgent that I really wanted like a guacamole smothered chimichanga or a ground chuck cheese burger and french fries. Yes, a lot of my memories are connected to food.
Anyway, I thank Linda for her mother’s advice because that ramen recipe became a staple for me in my 20’s when I was a little too social to do much home cooking. I was a vegetarian so I could whip up a beautiful noodle soup laden with the vegetables of my choice in minutes yet feel like I was enjoying something that took far more time to prepare. As I got older and began reading food labels, due to the preservatives and astronomically high levels of sodium in the seasoning packets, I had to conclude my ramen days were over. Yes, I believed I was a decent cook, but not decent enough to recreate those subtle, wonderful flavors. Robin’s Ramen was yet to be conceived.
Now that I am older and don’t socialize even a fraction as much as I used to, I have taken up cooking more in earnest. I have tried different noodles and seasonings in an effort to replicate my favorite home ramen dish. Well, after multiple attempts I have come up with something comparable and, most importantly, lacking the preservatives and sodium. A beautiful, simple soup overflowing with organic vegetables and Shirataki noodles, which lack any calories at all, one should enjoy this meal winter, spring, summer and fall. Make sure to buy the Shirataki White Yam Noodles because the others are a sham if they contain calories. Beef Spring Rolls would be amazing alongside Robin’s Ramen.
- 4 Cups Water
- 3 Eggs
- 2 packages House Foods Shirataki White Yam Noodles
- 2 Edward & Sons Not-Chick’n Bouillon Cubes
- 2 1/2 tsp. Vegetarian Beef Stock
- 1 Tbs. Megachef Premium Anchovy Sauce (omit and add a third bouillon cube for Vegans)
- 1 1/2 Cup chopped Broccoli
- 1 Cup sliced Mushrooms
- 1/4 Cup diced Turnips
- 1/4 Cup diced Tomatoes
- 1/8 Cup diced Red Onions
- Couple of Dashes of Shichimi Togaroshi
- Cilantro Garnish (Optional)
- Jalapeno slices as Garnish (Optional)
Bring the water to a rapid boil in a large saucepan. Add bouillon cubes, stock and anchovy sauce then all vegetables except the onions and tomatoes. After a few minutes, crack the duck eggs directly into the soup and gently stir. Add the noodles and once eggs are cooked, remove the pot from heat and then add the onions and tomatoes. Garnish with cilantro, jalapenos, a drizzle of sesame oil and a squeeze of lime if desired. Serves 4 to 6.
15 thoughts on “Robin’s Ramen”
My early twenties (as a newlywed) were my ramen days, LOL! Thankfully, my college was culinary school so I was able to eat at least one balanced meal a day. But during my early twenties, it was ramen or tuna fish. Robins Ramen was way more elevated than anything we ate, though. I love how you layered the flavors with the yam noodles, bouillon cubes, and anchovy sauce.
Hahaha, yes college was when I was first introduced to ramen too Marta, but it was just a flavor packet and noodles! Thank you, on busy days it is worth taking the humble dish to a higher level.
I was definitely about that ramen life in college but I too had to let go of all the unfortunate sodium that comes in those seasoning packs. So happy I tried your recipe with the vegan option you recommended. This is so flavorful and way better than any I had in college.
I’m always looking for some easy ramen recipes when the weather is cooler and this is one I’ll keep on rotation! Didn’t have anchovy paste but it still taste bomb!
I love your ramen recipe it has truly opened me up for more creative ideas for other ramen recipes!!
Loved this veggie-loaded Ramen recipe! Even my picky eaters had second helpings. Thank you!
Truly the greatest ramen recipe to EVER exist! I love you take and thank you for sharing. I loved each slurp!
I needed a fresh recipe for all of the soups I’m making this winter and this ramen did not disappoint. Loaded with veggies and really tasty. Will definitely be in the regular rotation!
We absolutely love ramen! So this recipe was so great on this cool winter night. Thanks for the recipe!
Loved the broccoli, mushrooms, and turnips in your ramen and you inspired me to make it my own so I added a bit of extra peppers!
I love all the delicious vegetables added to the ramen! It’s so tasty and I love that it is a bit healthier!
Such a yummy ramen recipe. I omitted the eggs and used the recommended substitutions for vegans and it was delicious! Loved the addition of all the veggies which brought in so much flavor. Perfect cozy dish on a cold day.
This was such a fun ramen bowl. I have never had ramen with jalapeños or turnips before but these ingredients added so much extra flavor!
The short and sweet thing to say is that this made me want to eat more ramen. It’s wonderful!
This was such a fun meal. I tried this recipe and really enjoyed it!