I spotted what I'm fairly certain what the very first Fall leaf in my yard and that pretty much launched me into full blown Fall Cooking Mode. Bring on the cinnamon muffins and pumpkin cupcakes, the apple pies and the steaming pots of soup.
To be perfectly honest, I had no idea that really delicious, noodle packed, wholesome Ramen even existed when I was in college. I am LOVING this grown-up version of Ramen. Kale, shiitake mushrooms, carrots and curly udon noodles in a ginger and garlic infused broth - that's what I'm talkin about.
1 Tablespoon sesame oil
3 teaspoons grated ginger
1 clove garlic, minced
4 cups chicken broth
4 cups water
1 ounce dried shiitake mushrooms, sliced
1 package udon noodles
1/2 cup scallions, sliced thin
2 cups kale
1 cup shredded carrots
1/4 cup toasted panko crumbs
Heat oil in skillet. Add garlic and ginger and cook 30 seconds.
Add broth and water and heat to a simmer.
Add mushrooms and simmer 10 minutes.
Add noodles and cook 5 additional minutes.
I didn't go completely homemade with this whole "homemade" Ramen idea. I used a box of chicken broth and a package of ramen noodles instead of making those from scratch but lets be realistic - I don't have 6 hours for dinner prep. Does anyone?