Joy of Ramen Noodles
Cooked after microwaving for 3 minutes
I grew up eating Ramen noodles. Now I buy a more expensive brand by Koyo ($1.09 when it’s on sale at New Leaf) that’s organic and vegan, but to me it’s still the Ramen noodles of my childhood.
I’m a fan of easy one-pot stovetop meals, so I enjoy using Ramen noodles as a base for a complete meal; dicing up slivers of tofu and diced vegetables to make it a hearty dinner.
1. Koyo Organic Ramen Noodles
2. Open package, empty into bowl
I’m such a Ramen fan, that the McDougall ramen noodle soup cups are the emergency food that I keep in my desk drawer at work.
One day, while thinking I wanted Ramen noodles but was too lazy to boil water in the pot, I decided to microwave it all.
Voila! This breakthrough has now become my new default Ramen noodle method. And no pot to clean-up, so I’m saving water, too. Here’s a basic version where I just added the seasoning packet, ramen noodles, water, and frozen broccoli to make a deliciously light meal. Happily, it look me longer to eat it then it did to prepare it.
3. Add water
4. Not too much water
5. Top with organic frozen broccoli
Because I’m really enjoying my relatively new camera, I’ll share the step-by-step photographic instruction on how you, too, can enjoy Ramen noodles. Microwave not included. 
Note – If you want to get fancy, you can spice up the broth mix by adding tahini, peanut butter, or perhaps a dash of hot sauce.
And, of course, you can use any frozen vegetable you like. Broccoli just happens to be my favorite.
The last step is to microwave for 3-4 minutes. Well, actually, the really last step is to eat it!
Tags:products, review, vegan food
8. July 2009 at 8:54 am :
[...] Not overly skilled in the cooking department? Give Generation Vegan’s Ramen Noodle rehab recipe a [...]
13. July 2009 at 7:44 pm :
Miso (referring to the Koyo noodles) is not vegan =[
13. July 2009 at 8:13 pm :
What makes them not vegan?
From the “Tofu and Miso” packet in front of me:
Organic Noodles: Organic Heirloom Wheat Floor, Sea Salt.
Soup Packet: Shoyu Powder (SoyBeans, Wheat, Sea Salt), Miso Powder (Soybeans, Rice, Sea Salt), Kombu Powder, Shiitake Mushroom Powder, Tofu (Soybeans, Nigari), Onion Powder, Sea Salt, Green Onion, Garlic Powder, Ginger Powder, Black Pepper.
Thanks
Chris
1. August 2009 at 2:49 am :
Miso soup is made for dashi which is pretty much a broth made out of seaweed and sardines. It’s kind of simple to make vegetarian friendly dashi, you just don’t use fish. But more often than not, the miso soup is made with the fish
1. August 2009 at 11:53 am :
Hi Katie, thanks for clarifying your comment. I warned about dashi in miso in an earlier blog post about dining out vegan.
Rest assured, the soup packet ingredients are as Chris listed above: Shoyu Powder (SoyBeans, Wheat, Sea Salt), Miso Powder (Soybeans, Rice, Sea Salt), Kombu Powder, Shiitake Mushroom Powder, Tofu (Soybeans, Nigari), Onion Powder, Sea Salt, Green Onion, Garlic Powder, Ginger Powder, Black Pepper.
So, the Koyo miso soup packet does not have dashi listed as an ingredient, nor does it have any amount of cholesterol listed in the nutritional value.
You are right in that many other ramen noodles, especially the ones I grew up eating in my childhood, do contain beef extract or other animal flavorings in the soup packet. That’s why I am so pleased to have found the organic Koyo ramen noodles.