How to Make Ramen Noodle Bowls
Step #1: Prepare the broth by combining the ginger, garlic, broth, soy sauce, vinegar, miso, mirin, and sesame oil in the crock of a large slow cooker. Cook on high for four hours or on low for eight hours. Strain the ginger and garlic from the pot. Keep warm while preparing the rest of the dish. Next time you roast veggies, make extra for your ramen. These bowls are always satisfying and fun to make. Step #2: Preheat the oven to 450°F (230°C). Toss the squash and Brussels sprouts with olive oil and a generous pinch of kosher salt. Transfer to two lined baking sheets. Bake in the preheated oven for 15 to 20 minutes, turning the vegetables once halfway through, until browned and tender. (If you have some stray Brussels sprout leaves, cook them with the rest and then save them to use as a crispy topping for the ramen.) Step #3: Meanwhile, place the instant ramen noodles into the hot broth and allow them to soften while you prepare the tofu. Step #4: Pat the tofu pieces dry with a paper towel. Toss with a pinch of kosher salt and the cornstarch in a large bowl or zipper-close plastic bag. Heat the sesame oil in a large frying pan over medium heat. Add the tofu in a single layer and cook until browned, about 5 to 7 minutes on each side. Step #5: Divide the broth and noodles into four large serving bowls. Top each with squash, Brussels sprouts, tofu, ramen eggs (if using), carrots, shiitake mushrooms, green onions, and jalapeno slices. Garnish with sesame seeds and serve hot. To reheat, warm the broth in a pot until simmering, and then add the noodles and toppings. Heat for a few minutes until everything is hot.
