Crisper-Clearing End-of-a-Long-Day Ramen

A friend said the other day that she was exhausted from a long day with her children and coming up against dinner time without a plan. She said she wished she could just whip up a package of $1 ramen, unpronounceable ingredients and all, throw it on the table, and call it dinner. This got the rest of us thinking…what else could she throw in with minimal effort to bulk it up a bit?

Fried egg, someone proposed. Frozen peas! Tofu! Everyone had a Maccabeean tale of a ramen that lasted eight days and nights….or, more accurately, fed a crowd for cheap. By the time the exchange was through, all I wanted to eat for dinner that night was ramen, despite having had an alternate plan in the works.

As its name suggests, this ramen is infinitely customizable and it’s super for a crisper clearer.

3 Tbsp. grapeseed oil
1 large onion
1 tsp. red pepper flakes
3 large cloves garlic, smashed in garlic press or minced
2 inches of fresh ginger, peeled and chopped
1 Tbsp rice wine vinegar
2 Tbsp soy sauce
½ box of whole wheat spaghetti
florets from a large head of broccoli
2 carrots, sliced thin or in a julienne
½ c. frozen peas
6 c. chicken broth

Heat oil in a deep sautee pan or medium soup pot. Add onions, garlic, and ginger and cook til onions are translucent — about 8 minutes.As they cook, add seasonings.

Add vegetables and combine, sautéing and undercooking lightly.

Just before the vegetables are done, add broth and bring to a boil. Then lower heat and simmer.

Make spaghetti in a separate pot of boiling water, undercooking slightly. Drain pasta and set aside until just before you eat. (The broth will improve from extra cooking time, but the pasta will not. To avoid mushiness, I made them separately and then combined at the last minute. Possibly overcautious.)

Adjust seasonings and serve.

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by News News