Menu

Simple Jain recipes for everyday life.

MyFoodCulture

Ramen

Lunch/Dinner
Ramen

Description

This cozy ramen-style bowl is our go-to on chilly days or whenever we crave something soothing and nourishing. The homemade vegetable stock, simmered with fresh veggies and warm spices, fills the kitchen with the best aroma. The broth and chili flakes give it just the right kick, while tofu, bok choy, and snow peas make it hearty and satisfying. Whether you pour it over noodles or rice, it’s comfort in a bowl: wholesome, flavorful, and made with love.

Ingredients

  • Vegetable Stock Ingredients: (or use plain water)
  • 1 cup cabbage (roughly chopped)
  • 2 celery stalks
  • ½ cup chopped zucchini/bottle gourd
  • 1 green bell pepper, roughly chopped
  • 6–8 peppercorns
  • 1 bay leaf
  • 2 cloves
  • 1 inch cinnamon stick
  • 3 cups water
  • Ramen:
  • 1 cup edamame, boiled
  • 2 tbsp sesame oil
  • 1 tsp sesame seeds
  • 2 tsp chili flakes
  • 2 tbsp fresh red chilli paste
  • 2-3 tbsp tahini
  • 1 cup cut cabbage
  • 1 cup snow peas
  • 1 tbsp celery pieces
  • 1 zucchini, cubed
  • Salt & black pepper, to taste
  • 2 tbsp coconut sugar
  • ¼ tsp garam masala
  • Salt and pepper to taste
  • Few drops of lime
  • Other:
  • Boiled noodles
  • Tofu-
  • 1/2 packet firm tofu, cut into squares
  • 1 tbsp cornstarch
  • Salt and pepper to taste
  • 2 tbsp sesame oil
  • Toppings:
  • Bok choy leaves, checked and rinsed
  • 1 tbsp toasted sesame seeds
  • 1 red chilli pepper, sliced
  • Fresh red chilli paste:
  • 200 grams fresh red chillies
  • 1 tbsp vinegar/lime juice
  • 2 tsp salt crystals

Directions

  1. Method:
  2. Add the stock ingredients to a large pot. Bring to a boil, then simmer ~20 minutes. Strain.
  3. For the fresh red chilli paste, blend all the ingredients and use as needed.
  4. Add cornstarch, salt and pepper to the tofu and mix. Heat oil in a cast iron pan, add the tofu pieces and let it toast from all sides. Keep aside.
  5. Steam a few bok choy leaves.
  6. In a pan, heat sesame oil, add sesame seeds, chilli flakes, fresh chilli paste, tahini and mix well.
  7. Then add the veggies and sauté for a few seconds. Then add boiled edamame.
  8. Add the stock/water and let it boil.
  9. Then add the coconut sugar, garam masala, black pepper, salt, mix and turn off the heat.
  10. Finish by adding sprinkling sliced peppers and toasted sesame seeds.
  11. In a bowl, pour the ramen soup, add the boiled noodles, tofu, bok choy leaves, sesame seeds and the sliced red chilli pepper.
Back to Home