I enjoyed a lovely lunch date with Shelby and her roommate Clare.  It was a post-birthday (for Shelby), pre-move in to a new cool place (for Shelby & Clare)…kind of celebration.  Shelby chose a VERY popular restaurant called Buttermilk Kitchen.  However, our hunger level and their wait time didn’t mesh so well.  So we bailed and opted for Noodles.

This recipe post is a recreation of the fresh & delicious Steamed Veggie Ramen Broth Bowl {with Fried Egg} I ordered.

We’ve been to Genki Noodles & Sushi before.  Fun place, expansive menu with so many build-your-own options.  While we chatted the menu out loud, we ordered a sushi starter, a spicy tuna roll.  Always a favorite.  Yum!

Build-a-Bowl Basics

Choose your Style
Don-Style (over white or brown rice)
Yaki-Style (over stir-fried noodles)
Broth-Style (over noodles served with broth)

Choose your Noodles
Ramen, glass, soba, Udon

Choose your Protein (and how you’d like it prepared)
Beef, Chicken, Pork, Tuna, Salmon, Shrimp, Tofu, Veggies
Grilled, blackened, stir-fried or steamed

Add an Egg

Shelby and Clare were both craving beef and ordered variations of the same dish.  Stir-fried noodles with beef and veggies.  Tasty.  But a bit oily.  I had a last minute change of heart and went with the Steamed Veggie Ramen Broth Bowl and added an egg.  Because eggs.

My Healthy Choices option may have been the star of the day.  Big flavor with fresh low-fat veggie pop.  Worth recreating at home for our Lunch Bowls series.

Which is precisely what I did today.  It was so simple.  Slice and dice your favorite veggies.  Place them in a steamer basket over simmering water and steam until just tender, about 5 minutes.

Meanwhile, enter a pack of ramen noodles.  Ramen is affordable and versatile.  You could easily prepare with package ingredients….but I’ll offer a tasty miso-broth option.  Two cups of organic low-sodium vegetable broth with a TBl. of miso paste, tsp. of sesame oil and lower sodium soy sauce. Boil ramen in broth only, then turn off heat and whisk in miso paste, sesame oil and soy sauce.

Recipe note:  Miso paste can be found in the refrigerated section of Asian Markets.  When cooking, never boil miso, it changes the texture.  If making a larger batch of miso broth, temper by whisking a 1/2 cup of hot broth with the miso paste before returning to the soup.

Pour noodles and broth into a bowl and top with steamed veggies and a fried egg if you like.  Delicious, quick & easy.

Did I claim to have ordered the star of the day?  That was before they delivered this plate to the table.  When we’re in celebration mode, a treat is in order.  Yep, my friends, these are Tempura Oreo Cookies. <3

I don’t even know where to begin.  A must try, if only one bite.  Good gawd were the words I chose to describe this.

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Steamed Veggie Ramen Broth Bowl {with Fried Egg}

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Lemony Thyme

Ingredients

Per bowl…

• 1 cup sliced veggies such as carrot, zucchini, cabbage, broccoli
• 1 small handful fresh spinach leaves
• 2 cups organic reduced-sodium vegetable broth
• 1 pkg. ramen noodles
• 1 Tbl. miso paste
• 1/2 – 1 tsp. lower-sodium soy sauce
• 1/2 – 1 tsp. sesame oil
• 1 egg

Instructions

• Place sliced veggies in a steamer basket over simmering water. Cover and steam until just tender, about 5 minutes
• Meanwhile, boil ramen noodles in vegetable broth, about 3 minutes. Remove from heat and whisk in miso paste, soy sauce and sesame oil. Pour into a bowl. Top with steamed veggies and fresh spinach.
• Prepare fried egg to desired doneness and place on top.

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