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.
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