Yes, this much ramen exists somewhere

Life gives you ramen, Matt Powell gives you a gourmet dinner.

When Zach told me that his kitchen consisted mostly of dried goods, I was thinking beans, rice, pasta, quinoa. But what I found was a giant crate of ramen! It was kind of ridiculous.

Then, I found out that Zach invited 5 friends for dinner, and one of them was vegetarian (if you haven’t read the back of a ramen packet, they all have an animal extract of some sort). This was a challenge indeed.

Bok Choy and Onion Ramen

Better than straight from the packet…

Serves 6


  • 2 tbsp. olive oil
  • 1 bulb of bok choy, bulb sliced and greens reserved for another use
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp. ginger, peeled and minced
  • 8 C water
  • 1 tbsp. sesame oil
  • 2 tbsp. soy sauce
  • 4 packages Ichiban beef ramen, flavor packets set aside
  • 6 Poached Eggs


  • Toasted Sesame Seeds
  • Sriracha sauce


  1. In a large soup pot, heat the olive oil over medium-high heat. Add the onions and bok choy and sauté until softened. Add garlic and ginger and sauté 30 seconds more, until fragrant.
  2. Add the water and bring to a boil. Add in two of the reserved flavor packets, the sesame oil, and soy sauce. Add in the ramen and boil 2-3 minutes, breaking up the noodles. Serve immediately so the noodles do not overcook.
  3. Garnish with toasted sesame seeds, poached eggs, and sriracha sauce.

Sweet Moroccan-Style Couscous

For the grazers amongst you

This is what I came up with for Zach’s vegetarian friend

Serves 2


  • 1 tbsp. olive oil
  • ¼ C craisins
  • ¼ C whole almonds
  • 1 C couscous
  • 1 C water
  • ½ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. cumin
  • Pinch of ground cardamom
  • Black pepper to taste



  1. In a small saucepan, heat the olive oil. Add craisins and almonds. Stir and heat until fragrant, 2-3 minutes. Add couscous, water, and spices. Bring to a boil, remove from heat, and cover. Allow couscous to steam for 5 minutes until cooked through.
  2. Serve.