Will remove if this somehow breaks the rules.
It's a little slapped together and it's not technically authentic ramen because it's all cooked in the same pot rather than broth and noodles separately. But it's got the components of ramen and it's allowed me to actually get my 5-a-day when I'm too depressed to cook something more complex.
Shimeji mushrooms sauteed in sesame oil (I add a pinch of salt in to sweat the mushrooms for texture)
Yamasa Konbu Tsuyu (1:8 dilution, sometimes weaker, poured into the hot pan to de-glaze/unstick the mushrooms)
Handful of Asian Taste bean curd knots (tossed in right after the broth to allow more soaking time)
1/2 bundle J-Basket ramen noodles (cooked for 5 minutes)
4 bundles baby bok choy (cleaned, rinsed, tossed in for the last minute with a lid on to steam)
Handful of mung bean sprouts (thoroughly rinsed and tossed in for the last 30 seconds or so to steam)
It has 29g of protein (those bean curd knots do a lot of heavy lifting) and has 4-ish servings of vegetables!
by Namsnarta