Our Home Quarantine Diet | Vlog #828

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles offer more fiber, while instant noodles are budget-friendly.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is a great plant-based protein, while chicken is often more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while seasoning water is cost-effective.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha provides a similar heat with fewer additives, while hot sauce is often less expensive.

Boil water in a large pot and cook ramen noodles until tender, about 3-4 minutes.

Drain noodles and set aside, reserving some cooking water.

Heat sesame oil in a skillet over medium heat until shimmering.

Add minced garlic and ginger, sautéing until fragrant, about 1 minute.

Stir in sliced mushrooms and carrots, cooking until softened, about 3-4 minutes.

Pour in vegetable broth and soy sauce, bringing to a simmer.

Add chili paste to taste, adjusting for spice level.

Incorporate bok choy and bean sprouts, cooking until wilted, about 2 minutes.

Return cooked noodles to the pot, tossing to combine with broth and vegetables.

If needed, add reserved cooking water for desired consistency.

Serve hot, garnished with boiled egg, sliced scallions, and nori.

Cooking Techniques

Spice Level:

Allergens