simple soba ramen bowl

The past few weeks have been on the colder side for San Diego, fog in the mornings and evenings, occasional rain, and a uv index that has barley hit two. This colder, cloudier weather has really kicked me into winter mode, baths, candles, essential oils, and soups.

I am aware of the stereotype that all college students just live on ramen, however I can confidently say that this is my first time really getting into ramen as a college student and it is no where near a cup of noodles. What I have found the most fun about ramen is the fact that you can put almost any thing in it.

For this recipe, I had a variety of left over vegetables from a pad thai dish I made the night before. This includes broccoli, cilantro, various onions, spinach, and mushrooms. One thing that could be very easily changed in this recipe is the broth. I used the oceans halo ramen broth which is more of a traditional creamy ramen broth, but this could be easily substituted for an another brand or broth style.

Ingredients:

2 cups ramen broth

one serving soba noodles

3 shitake mushrooms cut in slices

small head of broccoli

chopped leak and green onion (to taste)

1/2 cup packed spinach

cilantro for topping

Directions:

Sauté leaks and green onions in a pot for two to three minutes, pour in ramen broth and bring to a boil. Add soba noodles, broccoli, mushrooms, and spinach. cook for seven to ten mins. Serve and top with cilantro!

HAPPY COOKING !!