Being a little obsessed with Ramen, I’ve really been keen to play around and experiment with varies flavours to create different, nutritious and delicious, healthy ramen bowls – Ramen is said to have originated in China, then taken over to Japan in 1859. So whilst you can find some Thai inspired ramen, I couldn’t bring myself to call this meal ‘Ramen’ as technically speaking, It’s not. However I’ve combined the flavours of Thailand with the qualities of a traditional Japanese ramen bowl and spliced them together to create this wonderful winter Saturday night warmer.
Spiced with fresh ginger, turmeric, garlic, fish sauce, coconut aminos and beef broth, this bowl is everything you need to warm your body and soul.
Ingredients: Serves 1
- 1 tbsp raw peanut butter
- 1 red chilli
- Snap peas
- 1 clove garlic
- 1/2 spaghetti squash
- 1 tbsp grated fresh ginger
- 1 tsp grated fresh turmeric
- 1 spring onion
- Sweet potato
- Red cabbage
- Shitaki mushrooms
- 1/2 can coconut milk
- 1 tsp bone broth concentrate
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- 1/2 cup boiling water
- 1/2 tsp raw honey
- 50g grass fed minced beef
- 1 tsp Chinese 5 spice
- Fresh coriander
- Juice of 1/2 a green lime
- Drizzle of EVOO
- Salt and pepper
Additional extras:
- Soft boiled egg to serve
- Chopped peanuts
- 1 tsp chilli flakes
- Back sesame
- Additional veggies
Method:
This method is very similar to my previous post https://goodnessgreen.blog/2019/05/18/paleo-ramen-bowl/ with some small changes, the preparation is very similar.
Cooking up the broth is so easy and given how intense you like the flavour, you can let it sit over the day or in this instance I left the broth on the hob for around 90mins – The timing is up to you on this one – however I do recommend, the longer the better to give the flavours time to sit and activate.
Add the ginger, garlic, juice of 1/2 a lime, honey, fish sauce, coconut aminos, turmeric, salt, pepper, bone broth concentrate and hot water to a small pan on the lowest heat to allow your broth to simmer lightly.
Dice some sweet potato leave in the oven to roast for around 20 minutes. The spaghetti squash will need to go in a separate pan, cut in half, cut side down with 1/4 cup of water in the bottom of the pan (this will help steam and soften the noodles away from the hard skin) cook this for around 20 minutes also. When ready, leave to cool for around 10-15 minutes, then take a fork and gently pull the noodles away from the skin and place 1/2 the noodles in a bowl ready to pour your broth over.
20minutes before you are ready to serve and slurp this bowl of goodness;
In a blender, blitz up 1/2 a can of coconut milk, 1 tbsp of peanut butter and half a red chilli. When smooth and creamy, pour this into your broth and stir. The smell alone should tell you, its going to taste amazing!
Whilst your broth and peanut sauce are simmering softy, start on your fillers – Lightly boil the veggies and snap peas together, blast some heat onto the shitaki mushrooms, spring onion and red cabbage by tossing these for 90s in a non stick pan to soften them up.
Next the beef mince – This too just needs a quick blast of heat in a non stick pan, take your Chinese five spice and sprinkle it onto the meat and fry in its own fat until cooked to your liking.
All for one and one for all – Now, you can place all the fillers in at the very end to make your bowl look pretty, or as I did tip everything into the saucepan altogether (accept the meat) leave for 2 minutes allowing the veggies and mushrooms to absorb some of the sauce, then finally pour everything into your noodle bowl, placing the beef mince on top and decorate with fresh coriander, chopped peanuts, chilli flakes, fresh chilli and black sesame, with a dash of EVOO to pull out some more of those intense flavours.
I Loved this bowl so much and I really loved making it. If you do so happen to take the time to make this goodness bowl, please let me know how you get on 🙂
Goodness Green 
My mouth is watering!
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