Cascadia Table

I think of this as elevated weeknight ramen, and it’s a staple in our dinner rotation. The formula is always the same: good stock, ramen noodles, protein, green veggies, and toppings. This simple recipe is a lifesaver on busy nights and a great way to use up whatever’s hanging out in the fridge or my CSA box.

The other day, I had some beef soup bones on hand, so I made a homemade beef stock. I let them simmer all day with carrots, celery, scallions, half an onion, ginger, a bay leaf, and peppercorns. By dinnertime, I had the perfect, flavorful base for a nourishing bowl of ramen. But pork or chicken stock works equally well here.

I also had leftover Kalua pork which is one of my favorite ramen proteins. I gathered fresh spinach and enoki mushrooms for the veggies and scallions, cilantro and kimchi for toppings.

Now this comes together really fast. First you want to prep your ramen ingredients. I sautéed my spinach with half the garlic in some olive oil with salt. Added a drizzle of sesame oil and set that aside. Then I repeated with my mushrooms. I cooked my ramen noodles and brought my broth back to a boil. While those were heating up I finely chopped the cilantro and scallions, set those in bowls. I also chopped up my kimchi. Lastly I seasoned my broth with some soy sauce and mirin, tasted it and in my case added a little more salt.

With all the prep done it was time to assemble some piping bowls of ramen. First I divided the noodles into bowls and topped each bowl with some pork, spinach and mushrooms. Then I ladled broth into each bowl. I like to serve them as is and let people garnish their own ramen at the table. My kids all like theirs slightly different.

And there you have it super simple weeknight ramen that always hits the spot.

Variations here are almost endless. Stock can be made of a combination of chicken and pork or pork and beef. It can be homemade (much better) or store bought (works in a pinch). The protein can be leftovers, a rotisserie chicken, air fryer tofu or even tofu puffs. Try adding gochujang to the stock and radish kimchi as a topping. I love to make miso broth. Toppings can include chili crisps, soy marinated eggs or fresh jalapeño.

And if its not Tuesday night but rather a Saturday and you want a really amazing bowl of ramen try any of the recipes in this book. The bacon and egg ramen with roasted tomatoes is my favorite.

Weeknight Ramen

Simple formula for weeknight ramen that always hits the spot

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Servings: 5

Course: Soup

Ingredients Method

Ingredients

  

• 8 cups stock
• 4 garlic cloves chopped, divided
• 2 cups fresh mushrooms
• 4 cups fresh spinach
• 2.5 cups cooked protein
• 1/2 cup cilantro, chopped
• 2 scallions chopped
• 1/2 cup kimchi
• 4 tbs soy sauce
• 2 tbs mirin
• 2 tsp sesame oil, divided

Method

 

1. Heat skilled, add a little olive oil, add half the garlic. Cook for a minute, until fragrant, add spinach and saute until wilted. Season with salt and half the sesame oil. Set aside.
2. Reheat skillet, add a little more oil. Once hot add remaining garlic and saute one minute until fragrant. Add mushrooms and cook stirring constantly until wilted and beginning to brown. Season with salt and remaining sesame oil. Set aside.
3. Cook ramen noodles according to package instructions.
4. While ramen is cooking bring stock to a boil. Season with soy sauce and mirin.
5. To assemble ramen. Divide cooked ramen into bowls. Divide cooked protein, cooked spinach and mushrooms into each bowl. Ladle hot stock over each bowl. Top bowls with cilantro, scallions and kimchi.