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09.14.17

Easy At-Home Ramen

Japanese and Kaizen > Mains

This lighter, cleaner version of ramen is full of fresh veggies and a clean broth!

Mom raised Sis and I to believe that Kyushu (where she’s from) ramen was the very best, like ever. And she noted it was THE only kinda ramen worth eating. With a Mom like that, you know you’ve gotta do it right.

By: Candice Kumai

Directions

I got help from my Japanese ramen master friend Kenshiro for the perfect, fresh + all-natural ramen noodles that make Mom proud! Enjoy, beauties! xx ck

Heat the oil in a medium pot over medium heat. Add the onion and cook, stirring often, until it is soft and translucent, about 5 minutes.

Pour in the chicken or vegetable broth and 1 tablespoon of Tamari sauce and increase the heat to high.

Once the soup is simmering, add the greens, cook for 1 minute, and then add the ramen. Cook the ramen for 1 minute and then add the tofu. Simmer until tofu is golden and the ramen is cooked, another 2 to 3 minutes longer. Taste for seasoning, adding more soy sauce if needed.

Serve topped with bean sprouts and a drizzle of toasted sesame and/or chili oil.

Serve topped with bean sprouts and a drizzle of toasted sesame and/or chili oil.

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