Typically, ramen noodle bowls contain pork, soft boiled eggs, and/or tofu. Our modification replaces those proteins with cricket powder. It's so simple. Just stir 1 tbsp of Mighty Cricket Protein Powder into an individual serving. The powder blends into the broth, and adds a subtle nutty flavor. Below is an easy recipe found on minimalistbaker.com. Our version has a MIGHTY modification!
- 1 Tbsp grape seed oil
- 5 cloves garlic, roughly chopped (or 2 1/2 Tbsp)
- 1 3- inch piece ginger (peeled and diced)
- 1 medium yellow onion (coarsely chopped)
- 6 cups vegetable stock
- 2 Tbsp tamari or soy sauce (plus more to taste)
- 0.5 ounces dehydrated shiitake mushrooms
- 1 Tbsp white or yellow miso paste
- 1 tsp sesame oil (for flavor // plus more to taste)
- 8 ounces ramen noodles
- 4 tbsp Mighty Cricket Protein Powder
1/2 cup chopped green onion (for garnish)
Baby bok choy
- Heat a large pot over medium-high heat.
- Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
- Add 1 cup of vegetable broth to deglaze the bottom of the pan. Use a spoon or whisk to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
- Add remaining 5 cups of vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
- Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
- Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
- When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
- NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches and cook according to package instructions - about 4-5 minutes. Drain and set aside.
- Strain broth and reserve mushrooms for serving.
- Mix 4 tbsps of cricket powder into broth.
- To serve, divide ramen noodles between four serving bowls. Top with broth and desired toppings, such as carrots, bok choy, and green onion. Serve with chili garlic sauce for added heat.
Note: This recipe is best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.