Ramen

We recently had a layover in Tokyo, and had cups of noddles at the airport lounge. It's really made me crave ramen, but not college ramen, something with less sodium.

So I bought college ramen, threw out the flavor packet, and doctored it up!

Ramen:

2 T ginger, minced

2 scallions, diced

1 t garlic powder

5 mushrooms, sliced

8 baby carrots, sliced

1 c bok choy, diced

1/2 can of pea shoots

1 jalapeno, chopped

1 c sugar snap peas, chopped on bias

3 c water 

2 c stock

1/2 c miso paste

2 T soy sauce or tamari

1 T chili oil

1 T cilantro, chopped

1 T basil, chopped

1 T sriracha

2 blocks of ramen noodles 

In a pan, add 2 T oil to a hot pan. Add the ginger, white parts of the scallion, and garlic.

Add diced mushrooms, sliced carrots, bok choy, peas, pepper, and pea shoots. 

Add stock/water, miso, and sauces. 

Top with herbs and sriracha as desired.

*for JW's portion, I added some diced steak- that I cooked in the stock water in a corner of the pot.