Wednesday, November 1, 2017


A little salty, a little savory and the perfect grown up excuse to eat Ramen Noodles like you're still a broke college kid. 

This bowl seriously warms your belly and gives you that "mmm" comfort feeling. It only takes about 20 minutes to throw together and since it's completely customizable, perfect for a "clean out the fridge" night!

So, last night, I did a different kind of dressing up for Halloween ... I tried on wedding dresses. I'm getting married in May and I'm sorta freaking out over not having a dress.

Conversation once a week with randos:

"Oh my gosh! Have you found your dress?!"
"You're running out of time!"

I get ittttt, people. So instead of our traditional candy giving, pumpkin carving, s'mores by the fire kind of night I sipped champagne in a dressing room, probably said "Nope, next!" 27 times and I still haven't found "one".

I'd rather be in bunny ears handing out overpriced sugar bombs.

Anyway, I knew I had those lovely wedding dress plans last night so needed something super quick  to scarf down before heading to my appointment. I also wanted something that could reheat easily for my fiance when he got home from work, because #FutureWifePoints.

In this recipe I used leftover pulled pork I had in the freezer, but you could easily sub in chicken, steak or any other protein you have on hand. If you don't eat meat just leave it out altogether and use the egg as your protein source.

You guys know me, I like to keeps things low cost and quick, so for the broth I mixed pre-boxed Swanson vegetable broth, a low-sodium soy sauce and literally just scooped out some of the dry mix in those individual instant Miso Soup packets. Y'all, the flavor was unreal. Like I really wanted to drink the broth with a straw.

This bowl is packed with veggies, too - spinach, bean sprouts, seaweed and mushrooms. It all comes together in a delicious, slurp-able, grown up version of your favorite college staple.

I packed up my leftover serving into a mason jar and reheated it for lunch today. The guy in the office next to me said, "Did you make that? That looks pretty legit." I'll take that as another vote of approval :)

print recipe

Homemade Ramen Bowls
A quick, cost efficient, grown up version of your favorite college staple!
  • 2 3oz Packages Ramen Noodles (discard seasoning)  
  • 32oz Low Sodium Vegetable Broth
  • 1/4 cup Low Sodium Soy Sauce
  • 1 tbsp Instant Miso Soup Packet Mix
  • 2 cups Pulled Pork
  • 1 1/2 cups White Button Mushrooms (sliced)
  • 1 Garlic Clove (minced)
  • 2 cups Baby Spinach
  • 1 cup Bean Sprouts
  • 3 Soft Boiled Eggs
  • Optional: 3 Seaweed Snacks
  • 3 tbsp Green Onions (chopped)
  • Olive Oil
1) In a medium sized pot, saute the sliced mushrooms and minced garlic in the olive oil until mushrooms are soft and garlic is fragrant, about 5 minutes.
2) Pour in the vegetable broth, soy sauce and dry miso soup mix and bring to a soft boil.
3) Add in pulled pork and spinach leaves until wilted.
4) Continue heating until all ingredients are warmed throughout.
5) Scoop mixture into bowls, then ladle liquid over until just covering.
6) Top with bean sprouts, green onions, halved soft boiled egg and seaweed snacks.
Prep time: Cook time: Total time: Yield: 3 Servings


  1. I dunno.. it's no tuna on plain ramen noodles so... hahaha. Also, we will find the dress! I know it's out there!!

    1. Not all of us are savage, had to fancy this one up a bit :)