We had our first little hint of cooler weather last week so I did what every Fall loving girl who lives in Atlanta does when they can sense Fall - I ran inside and made a giant batch of SOUP! I've been hanging on to this recipe for several months because I just couldn't bring myself to make it in the middle of summer.
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.
By the way, did you know that you do NOT have to be a cash deprived college student to enjoy a great bowl of Ramen? Oh, and you don't have to eat them out of a microwaveable cup either. Who knew?
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
Stir in scallions, carrots and kale.
Cook until kale is tender. (5-6 minutes)
Serve steaming bowls of this yummy Ramen soup with a spoonful of toasted panko.
Now we're preparing to have 2 kids in college next Fall so we're back to right where we started - eating large quantities of Ramen. (And we thought we were poor back then. Hahaha) At least this time around - it tastes a whole lot better than the uber salty microwaveable version that we ate when WE were in college.
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?
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