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Nightshade Free Ramen
This homemade nightshade free ramen is exploding with flavour!
Course: Dinner
Servings: 7 Cups
Author: Cristina
  • 2-3 large carrots , shredded
  • 1 cup chopped cabbage
  • 3/4 cup chopped green onion
  • 3 oz . (~85g) shiitake mushrooms (about 1/2 one of those grocery store boxes)
  • 3 Tbsp toasted sesame oil
  • 5 cups chicken broth (http://halifaxbloggers.ca/isaynomato/homemade-chicken-stock/) OR vegetable broth (http://halifaxbloggers.ca/isaynomato/easy-homemade-vegetable-broth/)
  • 7 oz . (~200g) ramen noodles
  • 2 Tbsp soy sauce (or to taste)
  • OPTIONAL: Cubed , pre-cooked chicken or shrimp to taste AND/OR a hard-boiled egg.
  1. In a frying pan on the stovetop, sautée the carrots, cabbage, green onion and mushrooms in the toasted sesame oil until they are soft
  2. While the veggies are frying, heat the broth in a large pot on the stove. (Make sure that the broth only comes to the middle of the pot, or else it will overflow once you add the other ingredients!)
  3. Add the soft, cooked vegetables (and optional chicken or shrimp) and soy sauce to the broth, and bring it almost to a boil. It should be steaming but not bubbling.
  4. Add the ramen noodles to the pot, and cook until they are al dente (slightly chewy!)
  5. Serve with a hard-boiled egg!