You Heart What You Eat: Mama’s Ramen | SteamboatToday.com
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You Heart What You Eat: Mama’s Ramen

Explore's food contributor Tera Johnson Swartz shares her ramen recipe that includes veggies thrown into the mix that could be whatever is on hand ranging from what’s been sitting in the freezer or cleaning out the veggie drawer in the fridge.
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Explore’s food contributor Tera Johnson Swartz shares her ramen recipe that includes veggies thrown into the mix that could be whatever is on hand ranging from what’s been sitting in the freezer or cleaning out the veggie drawer in the fridge.

— I am pretty certain there are few college kids (or post-college kids) who didn’t live off of Cup ‘o Ramen. Its noodle-y goodness kept us operating at 2 a.m. when we decided to work on those procrastinated papers.

Still, now a little older and wiser, we know the lack of health content, packed with levels of sodium that could make a salt lick tremble, but occasionally, we nostalgically snag a cup or two at the store (or think about it) every now and then.

When I came across a huge bag of ramen noodles at Costco, I became obsessed with finding the perfect recipe — easy, but healthy and something I could count on for a day when I felt a little weak in the knees for a bowl.



The veggies you can throw into the pot are pretty much up to your imagination or simply whatever you’ve got on hand ranging from what’s been sitting in your freezer or cleaning out your veggie drawer in the fridge. I often have some sad carrots, zucchini and frozen medleys that are longing for some use, so don’t hold too tightly to the veggies in this recipe.

The grated ginger is my favorite ingredient in this recipe. When my tummy starts to hurt or I feel a little under the weather, I’m used to making a big mug of ginger tea, but now, with the homemade ramen’s secret power-puncher, ginger saves the day again.



Mama’s Ramen

  • 
1 tbs. sesame oil

  • 3 tsp. grated ginger

  • 4 tsp. garlic

  • 4 cups water

  • 4 cups broth (chicken or vegetable)
  • 1⁄2 cup scallions or chives
  • 1⁄2 cup shredded carrots
  • 
1⁄2 cup shredded zucchini
  • 
1⁄2 cup mixed medley (corn, peas, green beans)
  • 
2 cups chopped kale (or frozen)
  • 
2 packages instant ramen (noodles only!)

Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger and stir fiy for two minutes or until soft and fragrant. Add the broth and the water. Bring to a simmer and add the carrots and zucchini to simmer again for about 10 minutes. Add the instant noodles and simmer for an additional five minutes or until noodles have softened. Add the scallions and remaining vegetables and stir to combine. Remove from heat and enjoy.

You Heart What You Eat is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you’ll surely look forward to our next edition. Questions or suggestions you’d like included in one of our future blogs should be directed to Tera Johnson-Swartz via email at terajohnsonswartz@gmail.com.

Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs whether it be freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day and loves her supporting husband and their two young children  and couldn’t imagine living a better life outside the city limits of Steamboat Springs.


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