This Easy Spicy Garlicky Ramen is my go-to recipe for a lazy comforting dinner. These dry ramen noodles are often considered cheap and unhealthy. But trust me, after you try this recipe, you will understand the flavor which you will be dealing with. Trust me, it is anything but cheap or unhealthy. Whenever I am under the weather, I crave noodles, and since ramen noodles are the easiest, I make them quite often. I make them soupy, with lots of vegetables, or sometimes just with a few sauces. It depends on my mood and my taste buds. Ramen making and assembling can be fun if you love playing with textures and colors. I experiment with different types of vegetables. Sometimes I love to make complex flavors, but other times, a simple broth with bold flavors rules.
What Types of Vegetables and Sauces are Required for Ramen?
Though I like to use lots of vegetables in my easy, spicy, garlicky ramen, my all-time favorites are bok choy, red peppers, and mushrooms. I also love using scallion, garlic, and ginger with 2-3 sauces. The umami flavor of soy sauce combined with gochujang sauce and chili garlic sauce makes this broth unique in taste. Garnishing with black or white sesame seeds adds texture. You can always choose to work with your ingredients and sauce combination for sure. They all work here and make it super delicious and excellent for everyone.
Here Are Some Tips for Making the Best Ramen.
Use lots of fresh ginger and garlic in the recipe. Without ginger and garlic, the soul of this easy spicy, garlicky ramen is lost. You will love to bite into them. I always make the broth separately. Let me tell you, however tempted you are to cook ramen in the broth, do not do it. Cooking separately makes this dish perfect. The beauty of this dish lies in noodles swimming in thin umami broth. You cannot beat that. I love to use baby Bella or shitake mushrooms in this recipe. However, you can use button mushrooms or oyster mushrooms as well. I love how mushrooms transform the flavor profile. Do not cook bok choy separately. I dipped, washed, and dried bok choy directly into the ramen. The leaves melt in hot liquid, and the roots provide a wonderful texture. Suppose you do not have bok choy; you can replace it with other green, like kale or spinach. I love to use bok choy in Asian recipes.
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