Kitchen Sink Ramen – A Way To Use Up Leftovers
Welcome back to GardenGeekGrub.com, where we transform the ordinary into the extraordinary, one garden and one kitchen at a time. Today’s journey is all about transforming leftovers into something delicious. In our case, a bowl of ramen soup. Core to our philosopy is using what we grow and what we have to create something deliciously new. Our latest recipe is not just a meal; it’s a mission to reduce waste and elevate leftovers into a comforting, flavor-packed soup that showcases the versatility of our indoor garden’s bounty. Let’s get into how we can turn last night’s remnants into tonight’s treasure, featuring our homegrown bok choy as the centerpiece.
The Foundation of Flavor
At GardenGeekGrub.com, we’re all about making the most of our indoor gardening efforts and our leftovers. This Asian-inspired soup recipe serves as a flexible blueprint for culinary creativity, allowing you to combine the fresh produce from your garden with whatever’s left in your fridge to concoct a warming bowl of goodness.
Sustainable Ingredients for a Heartwarming Ramen Soup
- Liquid Gold: 4.5 cups of your choice of broth, be it chicken, beef, or vegetable, to create a rich and aromatic base.
- Protein Pioneers: 12 oz of any protein, such as last night’s pork, chicken, or a simple block of tofu, adding heartiness to your soup.
- Aromatic Ambassadors: Cinnamon, soy sauce, rice wine vinegar, star anise, and ginger, weaving complexity and depth into every sip.
- Mycological Marvels: 6 pieces of mushrooms, whether dehydrated for convenience or fresh for a burst of earthiness.
- Carb Comfort: Ramen noodles, because what’s a bowl of soup without some slurp-worthy strands?
- Garden’s Gift: A baby bok choy from our own indoor garden, or any other greens you’ve nurtured, ready to shine in your soup.
- Elegant Enhancements: Green onions and sesame oil for that final, flavor-boosting touch.
Culinary Creation Steps for a Delicious Ramen
- Begin with the Broth: Rehydrate mushrooms if needed, then simmer your broth with spices to infuse it with aromatic goodness. Add in your protein to enrich the broth with its flavors.
- Noodle Mastery: Cook your ramen noodles just right, avoiding the mushy mishaps for the perfect bite.
- Artful Assembly: It’s time to bring it all together. Layer broth, noodles, protein, and greens in a bowl, creating a symphony of flavors and textures.
GardenGeekGrub’s Pro Tips
- Vegetable Versatility: Swap in any veggies you have on hand, especially those quick-cooking types, to keep your soup vibrant and nutritious.
- Personalize Your Pot: Customize your creation with a dash of heat or a sprinkle of your favorite herbs for a personal touch.
This soup recipe embodies the spirit of GardenGeekGrub.com — it’s about making the most of what we have, from the garden to the kitchen. As you savor this soup, remember each ingredient’s journey: from the leftover corner of your fridge to the thriving plants in your indoor garden. We’d love to hear how you made this recipe your own. Share your experiences, tweaks, and photos in the comments below. Let’s inspire each other with our sustainable culinary adventures, turning the simple into the spectacular, one recipe at a time.
Happy gardening and even happier cooking!
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Here are some curated items that make preparing this recipe a blast!
Kitchen Sink Ramen
Ingredients
- 4.5 cups chicken broth can substitute beef or vegetable broth
- 12 oz Protein examples would be leftover pork, chicken, or tofu
- 1 stick cinnamon
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 ea star anise
- 3 slices ginger root
- 6 ea dehydrated mushrooms can subsitute fresh any any mushroom of choice
- 160 grams ramen noodles
- 1 ea baby boy choy feel free to substitute any vegetables or leftovers of choice
- 3 ea green onions diced
- 1 tsp sesame oil
Instructions
Making the broth
- If using dehydrated mushrooms, soak them in boiling water for 30 minutes
- Add 4 cups of chicken stock (or broth of choice) to a large pot and add the cinnamon stick and star anise. Add soy sauce and rice wine vinegar and simmer on medium heat while you prepare the rest of the ingredients.Once boiling, add your protein (in my case, leftover pork tenderloin) so that it can reheat and add extra flavor to the broth.Once the other components are ready and you wish to serve, strain the broth through a fine mesh strainer to get any impurities out of the broth. Make sure to collect your protein as we will need it when we assemble the ramen. Add your sesame oil to the strained broth at this time.
Preparing the Ramen
- Follow the package instructions for your ramen, but beware! Many asian brands have incorrect cooking instructions that will leave your ramen mushy. I usually pour boiling water over my noodles and let sit until the noodles are almost cooked the way I like them. If they need a little extra help, I will add them to boiling water and check them every minute or so. As soon as they are "almost" done, I remove them from the heat and separate the noodles among your two bowls. The noodles will finish cooking in the hot broth later.
Assembly
- Once the dehydrated mushrooms have softened, it's time to assemble.Add equal parts broth to each of your bowls with the ramen noodles. Top with your protein, baby boy choy (or other vegetables you choose to use) and the mushrooms.I like to add Sriracha on top for added flavor and a little kick.Again, this recipe is meant as a guide on how you can use up leftovers with an asian spin.Pro Tip: If you choose other veggies, make sure they cook fast. If needed, feel free to reheat or cook them in your hot broth. Just make sure to separate them out so you can assemble a beautiful bowl of ramen when done.Let me know what you think in the comments below!
