The most wonderful time of the year + healthy ramen recipe

I’m currently writing you from our flat in crisp London where the temperature is a chilly 13 degrees, my Halloween spotify playlist is on repeat and I’ve already started my scary film viewing list for the autumn months. I genuinely love this time of year – and not for the same pumpkin spice-loving reasons that most do. I find I operate optimally at fall temps and thrive on a healthy diet of pumpkin muffins (where can I find canned pumpkin in the UK?!), warming stews and a solid line up of classic Halloween films 🎃

My other favourite part of this season (aside from stockpiling jumpers all through the warmer months) is the food. As someone who previously worked for one of the UK’s largest food retailers, I’d be lying if I said I didn’t love food: talking about food, planning meals and enjoying something delicious (made not by me). While I can appreciate the warmer months (and am only kind of ignoring the fact we have 30 degree weather in the forecast next week), I am definitely someone who thrives in the autumn months: cooler running weather, pretty colours and crisp sunny days, cozy jumpers and hearty meals.

So it shouldn’t come as a shock to you that I first attempted this ramen recipe on what was the hottest day of the year in London this summer. Of the two of us, I would definitely say J is the ramen enthusiast in our household. In fact, our favourite date nights when we lived in Halifax, Nova Scotia, were often spent over large bowls of ramen after busy work days. After posting Instagram stories recreating our favourite fried chicken ramen from home, I was sad to find out that the restaurant has since closed. So I guess this recreation is my attempt at paying homage to our favourite noodle spot in Halifax.

This ramen is also SO easy. We literally make it once a week (J usually requests it at least three times a week) with store cupboard staples, and we relive the early days of our relationship in that cozy ramen restaurant. Every time I post a photo of this ramen to my Instagram stories, I get so many messages asking for the recipe. An adaptation of The College Housewife’s ramen recipe, I make a few adjustments to make it a bit healthier/more to our tastes.

The other great part about this recipe? It’s really easy to adapt according to what you have on hand. While frozen ramen makes it the most authentic experience, we’ve been known to use udon noodles sometimes and swap the vegetable broth with a miso ginger paste concoction. While it’s not the most authentic recipe and won’t require hours of brewing the perfect broth, this ramen is really delicious with umami flavour and perfect as a weeknight meal when the last thing you want is to spend hours tending to a homemade broth.

Easy Healthy Ramen

Serves 3.5 (we always have leftovers for lunch the next day)

• 1 tbsp olive oil
• 2 cups carrots, grated
• 2 cups mushrooms, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp ginger, grated
• 2 tsp toasted sesame oil
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 2 (200g) packs frozen ramen
• 4 cups spinach
• 1 jalapeño, thinly sliced
• 1/2 cup spring onions, thinly sliced
• 1 tbsp sesame seeds
• 2 eggs, soft boiled

1. In a large dutch oven, heat olive oil on medium heat.
2. Add in carrots and mushrooms, cooking for 5 minutes. Make a well in the middle of softened veggies and add garlic, ginger and sesame oil. Cook until fragrant, mixing ingredients together.
3. Add broth, soy sauce and sriracha, and bring to a low simmer. Taste test as you go! I’d recommend only adding 1 tbsp soy sauce first to ensure it doesn’t taste too salty. Add more sriracha at this stage if you prefer a spicier dish. You can let this combo simmer for a while for more depth of flavour/if you have time.
4. Add spinach and stir into broth until it’s wilted. Begin making your soft-boiled eggs at this stage (J always does this step for me as I can’t seem to make the perfect jammy egg for ramen just yet).
5. Add frozen ramen and gently stir to separate noodles. Cook for another 2-3 minutes.
6. Serve up two bowls and top with jalapeños, spring onions, sesame seeds (sincere apologies – I always forget this step and photograph without!) and soft-boiled eggs. We use a combination of a large soup spoon and chopsticks to enjoy this midweek treat!

Optional: If you aren’t a big fan of eggs, we’ve topped our ramen with leftover roast chicken, fried chicken and portobello mushrooms (for a veggie take!).

Want to know J’s secret to jammy, soft-boiled eggs? Bring a small sauce pan to a boil, add your eggs using a ladle and let them boil for six minutes (he always sets a timer). When your timer rings, replace the boiling water with cold water and let rest until cool to the touch. Peel the shell, gently slice in half and top your bowls. Enjoy! 🍜