This “That Good Good Ramen” recipe was developed out of years and years of practice, trying to perfect my at-home ramen game, and then finding the perfect shortcut. One would think that I had burnt myself out on ramen after college, but honestly, I have just gotten better and better at making it.
Prior to the invention of That Good Good Sauce, I would just add the individual components to my ramen as it cooked. After making this sauce, I realized that what I was putting in the sauce was what I was putting in my ramen. When I added a couple of tablespoons of That Good Good Sauce to a recent bowl of ramen, I knew I was onto something.
Start out with your favorite broth base, and then add as much or as little sauce as you would like.
Here’s a link to That Good Good Sauce, and a few other ways to use it:
- That Good Good Sauce
- That Good Good Tofu
- That Good Good Vegan Ramen
- That Good Good Vegan Noodle Salad
- That Good Good Spring Roll
Quick and easy ramen recipe that uses your favorite ramen noodles, just kicked up a notch.
- 1 package of your favorite ramen noodles ( I used Lotus Foods Millet and Brown Rice Ramen)
- 1 cups water or broth
- 2 teaspoons vegetable Better Than Bouillon, or favorite vegan bouillon
- 2 tablespoons of “That Good Good Sauce”, or more to taste
- ¼ block firm tofu, cut into cubes
- broccoli florets
- fresh cilantro
To a pot on high heat, add 2 cups of water, the tofu, and the Better Than Bouillon. Bring to a boil. Add your ramen noodles and reduce heat to medium. Cook noodles according to package directions. With 30 seconds remaining, add your broccoli or vegetables of choice.
- When the noodles are cooked, stir in “That Good Good Sauce”.
- To serve, top with fresh cilantro and a drizzle of homemade Szechuan chili oil.