I’ll be frank: I love buckwheat!!! I have always had a fond place in my heart for buckwheat. I honestly can’t remember where in my childhood buckwheat took its place, I think an aunt used it, or maybe my mom. I just remember it being there somewhere. When I started pursuing this healthier cooking thing, I was delighted to discover the nutritional benefits that buckwheat has to offer. Buckwheat is not actually wheat at all. It is a seed that comes from a sorrel-like flower. This makes it, in my view, a superfood, not to mention gluten free, plant based, and other great qualities many are looking for today.
Unfortunately, buckwheat flour doesn’t behave quite the same as wheat flour, so its uses tend to be more limited, but you can find some good products that use pure buckwheat in simple and nutritious ways. You can also use it in recipes here and there, in baking, and always be confident that you are adding amino acids, fiber, and other essential nutrition to the dish. Here is a fantastic and quick way to enjoy ramen without the toxic craziness of the ubiquitous instant ramen. And, it is great on a detox! This recipe can be ready to eat in 20-30 minutes from start to finish.
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buckwheat ramen with shiitake mushrooms & vegetables
Makes 2 large or 4 small bowls of ramen 4 cups vegetable broth, plus 2 cups water 1 cup sliced shiitake mushrooms (fresh or rehydrated from dried) 2 100% buckwheat ramen noodle cakes? 2-3 teaspoons grated fresh ginger 2-3 teaspoons chopped garlic (or 1 teaspoon garlic powder) 1 cup broccoli florets 1 small julienned or grated carrot 2 scallions, chopped 2 baby bok choy, cut lengthwise into quarters or manageable pieces (note: substitute any green leafy vegetable as desired) 1/2 yellow or red bell pepper, julienned 2 sheets nori, cut into 1-inch squares Fresh basil, thai basil, mint, or cilantro for garnish Place the broth and water into a large pot and bring to a mild boil. Add the mushrooms, garlic, and ginger to the broth. Bring to a simmer and cook for 3 minutes. Add the broccoli, bok choy, carrot, bell pepper, and scallions. Cover and simmer for 1 minute, just until the broccoli and greens turn bright green. If you have ever been to a shabu shabu restaurant this is a similar method. Place the ramen cakes in the bottoms of two bowls. Pour the broth evenly over each of the ramen cakes, making sure the veggies are evenly distributed, and sprinkle with the pieces of nori. Cover the bowls and wait for the ramen to become soft and loose, like it has been cooked through. You can also add the ramen to the pot and simmer it until it is cooked, but it doesn’t come out as nice and shaped. The hot broth should cook the ramen in the bowl in less than 5 minutes. 100% buckwheat pasta is fairly delicate and cooks quickly. Season with salt & pepper or your favorite healthy seasoning. Save any leftover broth for a quick soup for lunch or a morning hot meal beverage. Double up ramen cakes for a more filling portion.
buckwheat ramen with shiitake mushrooms & vegetables
Ingredients
- 4 cups vegetable broth plus 2water
- 1 cup sliced shiitake mushrooms fresh or rehydrated from dried
- 2 100% buckwheat ramen noodle cakes
- 3 teaspoons fresh ginger grated
- 3 teaspoon garlic chopped, or 1 teaspoon of garlic powder
- 1 cup broccoli florets
- 1 small carrot julienned or grated
- 2 scallions chopped
- 2 pieces baby bok choy cut lengthwise into quarters or manageable (note: substitute any green leafy vegetable as desired)
- 1/2 yellow or red bell pepper julienned
- 2 sheets nori cut into 1-inch squares
- Fresh basil, thai basil, mint, or cilantro for garnish
Instructions
- Place the broth and water into a large pot and bring to a mild boil.
- Add the mushrooms, garlic, and ginger to the broth. Bring to a simmer and cook for 3 minutes.
- Add the broccoli, bok choy, carrot, bell pepper, and scallions. Cover and simmer for 1 minute, just until the broccoli and greens turn bright green. If you have ever been to a shabu shabu restaurant this is a similar method.
- Place the ramen cakes in the bottoms of two bowls. Pour the broth evenly over each of the ramen cakes, making sure the veggies are evenly distributed, and sprinkle with the pieces of nori.
- Cover the bowls and wait for the ramen to become soft and loose, like it has been cooked through. You can also add the ramen to the pot and simmer it until it is cooked, but it doesn't come out as nice and shaped. The hot broth should cook the ramen in the bowl in less than 5 minutes. 100% buckwheat pasta is fairly delicate and cooks quickly.
- Season with salt & pepper or your favorite healthy seasoning.Save any leftover broth for a quick soup for lunch or a morning hot meal beverage. Double up ramen cakes for a more filling portion.
