After spending a weekend in Milwaukee visiting Marquette, my body is fully aware that I am no longer in college. Butttttt, that doesn’t mean I can’t still enjoy some instant ramen. After being, like, so beyond late on the ramen trend (I just had my first ramen experience a few weeks ago), I decided I needed to make a vamped up instant ramen.
This has so many vegetables, that you’re basically eating a salad. Not really, but you can tell yourself that if you need to justify eating this. So in this entire bowl I have, a handful of greens, mini sweet peppers, mushrooms, carrots, water chestnuts, an egg and green onion.
You could honestly add whatever vegetables you want in this, I wanted to add edamame, but then I just ran out of room. However, for certain veggies, such as the peppers, mushroom, and carrots, I would suggest cooking them before putting them in the ramen. For the peppers and mushrooms, I sauteed them in garlic and ginger. For the carrots, I actually boiled those with the ramen noodles. So the carrots cooked for 3 minutes with the noodles, and they were cooked perfectly.
Shout out to my wonderful hand model (aka friend) Mackenzie– your no chip looks so good in this.
For the broth, I kept it easy and simple and used the flavor packet in the instant ramen. One of my favorite food bloggers, Jessica at How Sweet Eats, made an instant ramen, but ditched the flavor packet. If you want to get a little ~crazy, you can check out her broth recipe here!