Garlicky roasted Brussels sprouts, cauliflower, and baby bok choy served with spicy miso ramen. This roasted vegetable spicy miso ramen with shiitake mushrooms is amazingly delicious and easy to make.
Ten years ago (what!), when I started college right after high school, I lived on my own for the first time. During my first year, I lived in the dorms so I had to buy vouchers for the dining hall, but I always kept ramen noodles in my room. Just in case of emergencies. You never know when you need a midnight snack. Or study food. I eat. A lot. Despite what my family and friends believe.
During my second year, I lived off campus in a townhouse with housemates. I cooked some of my meals, but to be honest, most of the time, I reheated food that my parents packed for me every week. Or I’d make my own salads and sandwiches. And on occasion, I looked up easy recipes to make either from the stacks of recipe cards I collected from Walmart which I alphabetized (I know, I’m such a nerd. lol) or browsed through recipes online or in magazines.
Can you see the beginnings of this blog somewhere in there?
Now, looking back, I wish I had recipes like these to turn to. Something simple that doesn’t take up too much of my time. My recipes, for the most part, are meant for busy people or beginners in the kitchen. Whether you’re a college student cramming last minute for that exam or a busy parent trying to get dinner on the table after work, these recipes are meant for you.
So today, I’m sharing with you a ramen recipe that’s easy to make and filled with a ton of vegetables. As you can see, I used the instant ramen noodles rather than the authentic Japanese ramen because I know we’re more likely to have the instant ones on hand. Just discard the seasoning packets =)
