Ramen with Veggie broth

Our family loves Japanese food. We love Sushi but Ramen and tsukune are our favorite. A problem with Ramen is, it is very difficult to find a good vegetarian or chicken based broth, since almost all Ramen is made with pork broth. 

I tried making it at home and it's actually very simple to make. Adding Miso paste to the Veggie broth brings a depth and flavor that is very hearty. Perfect for the cold climate.

This is a very healthy and filling meal.

Ingredients:
Ramen Noodles - 1 pack
Corn kernels - 1/2 cup
Small Broccoli - 1
Spinach leaves - 1 cup
Eggs - 2
Mushrooms - Few

For Broth:
Veggie Broth/Stock - 3 to 4 cups
Miso Paste - 1 1/2 Tbsp
Light Soy sauce - 1 tbsp
Big Piece of Ginger - crushed
Cilantro stalks - one bunch
Garlic - 3 cloves
Cinnamom - 1 inch
Black Peppercorns - few
Cloves - 5

Boil all the ingredients for the broth and strain. Boil the eggs, peel and cut into halves.
Soak the eggs in a light drizzle of soy sauce.
Blanche the spinach, corn, broccoli florets and mushrooms.
Boil the ramen noodles and strain.
Add some ramen to a bowl, top with the broth and add all the veggies to the bowl to the side.
Top with half and egg to each bowl.

Korean Chicken with Gochujang

Gochujang is a korean red chili paste and it's thick and flavorful. Although it looks red and spicy, it's not really very hot. I just marinate some chicken breast in the paste and fry it with cubed green peppers and onions. It's an extremely simple and flavorful dish,

Ingredients:

Gochujang Paste: 3 Tbsp

Chicken Tenders - 4 or 1lb Chicken breast cubes

Green Pepper - 1

Onion - 1/2

Oil - 1 tbsp

Cube the vegetables and chicken and marinate in the Gochujang paste. Marinate for 4 hrs (It ok to make it immediately if there is no time for the marination process).

Heat a pan with some oil and add the marinated chicken and veggies. Saute until cooked through. Sprinkle with some water if it starts to burn.

Serve with some noodles or sauted vegetables.