I’ve been craving ramen. (If anyone wants authentic ramen in Boston, head to Porter Square and go to Yume Wo Katare. Be warned it’s cash only, the portions are huge and it’s definitely not healthy, but some of the best ramen I’ve had.) After having that this summer, I wanted a healthier, at home twist. This ramen (thanks to Lotus Foods at Whole Foods) was really fun and easy — plus it’s gluten-free, since it’s made with rice. I chopped up the veggies while the egg was heated to a soft boil, dumped in the veggies with the ramen noodles, waited 5 minutes, topped with the egg and sesame seeds and dug in. Side note, but you can tell I struggggggled peeling that soft boiled egg. Lotus Foods had a much lower sodium content then other brands. (To ditch the high sodium altogether, I’d recommend making your own broth, but that gets a bit more complicated than “easy” ramen at home.) Regardless, these Black Rice Ramen Bowls hit the spot when you want the ease of takeout, but the “healthiness” of homemade.
Ingredients (serves 1).
- 1 egg
- 1 packet ramen of choice (I used Lotus Foods‘ Forbidden Rice Ramen)
- 1 t fresh ginger, peeled and minced
- 1/2 t minced garlic
- 1/4 c matchstick carrots
- 5-6 baby bok choy leaves, washed — you can leave whole, chop in half or in slices
- 1 scallion, chopped
- Sesame seeds to garnish
- In a small saucepan, bring water according to ramen’s package directions to a boil. Once boiling, reduce water to a simmer and carefully lower egg to “soft boil.” Simmer for 6-7 min. Remove egg and run under cold water. Set aside.
- Using the same pot of water, bring water to a boil again. Once boiling, reduce to a simmer and add ramen, garlic, ginger and carrots. Cook for 2-3 min. Add bok choy leaves and simmer an additional 1-2 min. or until noodles are tender and bok choy is wilted.
- Once done, remove ramen from heat and transfer to a bowl.
- Carefully peel the soft boiled egg and cut in half. Top ramen bowl with egg, scallions and sesame seeds.
- Let cool slightly and then enjoy!