Like all New Yorkers, I have a list of my favorite ramen houses tucked neatly into my brain, for when I feel the need to devour a healthful, majestic bowl of noodles on the run. In some of the finer ramen restaurants, where the ambiance is as soothing and engaging as the soup, indulging slowly in a bowl can serve as a porthole into a true Zen state. During one such moment of clarity, I pondered the possibility of recreating this experience in the comfort of my home. The recipe was a success, and is low in MSG, thanks to a savory and satisfying soy sauce substitute (Is that enough S’s?). Hit the farmer’s market, gather the wholesome ingredients, and in minutes your affair with this vegetarian’s delight will commence. Find the Bragg Liquid Aminos online through their website.
1 Tbsp olive oil
5 oz shiitake mushrooms, sliced
2 cloves garlic, minced
1 jalapeno, minced
2 Tbsp minced ginger
1 small roasted red pepper, diced
1 head baby bok choy, leaves and stalks separated
3 cups chicken stock, if canned low-sodium
1 ½ bundles ramen noodles or lo mein noodles
½ tsp Bragg liquid aminos
Heat olive oil in a medium sized soup pot. Add mushrooms and cook for 4 minutes. Add garlic, jalapeño, and ginger, cook for 2 minutes. Add red pepper and bok choy stalks. Cook 2 minutes. Add chicken stock and bring to boil. Add noodles, stir well. Reduce to simmer once the ‘soup’ comes back to a boil. Simmer for 5 minutes. Add bok choy leaves and the liquid aminos. Serve, sip and savor, being careful not to burn your mouth!