Rainy Day Ramen

It’s now the beginning of January. It’s rainy and chilly. Even I can’t complain about that though, especially since so much of the rest of the country is covered with snow. I really don’t miss that white stuff.

I think the best part of cold weather is eating soup. I love the food that warms me from the inside. I’d have soup almost every day, but it would be a little too much for the rest of the family. Sometimes I have to mix it up a little and get creative.

A soup that’s always well received by the kids is Ramen. I’m not just talking about opening a package and adding the sodium flavor packet that come with it though. This is loaded with mushrooms, spinach, onions, garlic and ginger, and it’s gobbled down by my boys with no complaints. It’s warm and hearty and easy too!

We like to top it with a little sriracha, some green onions and sesame seeds. Yep, I can’t think of anything better than soup on a cold day. What’s your favorite cold weather food?

Ramen soup

Rainy Day Ramen
  • 1 large red onion, sliced
  • 6 garlic cloves, minced
  • 2 tbs minced or grated fresh ginger
  • 1 tbs vegetable oil
  • 8 cups low-sodium chicken broth
  • 12 oz shitake mushrooms, stemmed and sliced thin
  • 1 oz (or more) dried mushrooms (I used mixed mushrooms) - optional
  • 1 lb boneless pork (I used shoulder)
  • Salt and pepper
  • 4 3-oz packages ramen noodles, flavoring packets discarded-can also use fresh
  • 7 oz baby spinach (about 7 cups)
  • 2 tbs white miso, plus extra for serving
  • 2 tbs + 1 tsp low-sodium soy sauce, plus extra for serving
  • 2 tbs mirin
  • 2 teas toasted sesame oil
  • 2 scallions, sliced thin
  • 1 tbs sesame seeds, toasted
  • sriracha to serve
  1. Soak Mushrooms to rehydrate. Thinly slice fresh shitakes and after dried mushrooms are rehydrated slice thinly-reserving liquid.
  2. Season pork with salt and pepper and lightly brown in veg oil. Remove from pan and saute garlic, onion and ginger in for about 3-4 minutes.
  3. Add broth, mushroom liquid and shitakes. Add pork. Cover and cook until pork is tender, 3-4 hours in oven on 350, can cook on stovetop, or in slow cooker.
  4. Transfer pork to cutting board, let cool slightly, thin shred into bite-sized pieces.
  5. Stir in shredded pork, miso, soy sauce, mirin and sesame oil, and let sit until heated through, about 5 minutes.
  6. Taste and re-season as needed.
  7. Stir in noodles and spinach, cover and cook on high until noodles are tender, 3 to 8 minutes. Serve with scallions, sriracha and sesame seeds.


ramen top view


Irrelevant but fun for the first day of the year: Whether they made me laugh or shake my head, these are actual words that people typed into a search engine that landed them either at Wine-y-Wife or at Bitch & Whine

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