Spicy Southwest Ramen

I used to think I didn’t like Ramen.

It turns out I just never liked the kind of ramen that came in a packet with a powdered broth. But homemade ramen I love.

This one is a fusion of some of my favorite flavors. It’s so perfect for when I can’t decide what kind of soup I want, but when I know I want something hearty and super flavorful.

This is also completely customizable to your tastes. Don’t like spicy? Leave out the cayenne! Prefer beyond meat instead of soy chorizo? Do that instead! There are a million ways to make this meal your own.

It’s so unique and delicious and will definitely become a part of your regular fall/winter soup rotation.

First, you cook the noodles. Rinse, drain and set aside. Then you add your oil, onions and garlic and sauté for a bit before adding the soy chorizo to cook through. Once that’s cooked, add your beans, corn, spices, bouillon and water. Add the noods back and you’ve got yourself a hearty, delicious soup.

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Spicy Southwest Ramen

Yield: 4-6 people

Author: Cristen's Creations

This Spicy Southwest Ramen is perfect for cold, cozy days when you just can’t decide what kind of soup you want.

Ingredients

• 80g Ramen Noodles (whatever brand you like)
• 1 tbsp Better Than Bouillon "No Chicken" Base
• 2 tbsp olive oil
• 1 pack Trader Joe's Soy Chorizo
• 3/4 cup frozen corn
• 1 can Black Beans
• 4-5 cups water
• 1 head of garlic
• 1/2 yellow onion
• Cumin, to taste
• Cayenne pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Dried oregano, to taste
• Salt, to taste
• Pepper, to taste
• Pickled japaleños, for garnish (optional)
• Sour cream, for garnish (optional)
• Cilantro, for garnish (optional)

Instructions

1. Prepare your noodles according to package directions. Drain, rinse and set aside.
2. Dice onion and mince garlic. Drain and rinse beans.
3. In the same pot, add olive oil, onion and garlic. Sauté for a few minutes until translucent.
4. Add Soy Chorizo. Cook until it is completely cooked through. 
5. Add frozen corn and black beans. Heat through until the corn is completely defrosted and the beats heated through.
6. Add all your spices and stir until combined.
7. Add water, bouillon paste and stir. Taste and add more spices if desired.
8. Add noodles back into the soup, heat through.
9. Serve topping with pickled jalapeños, sour cream and cilantro.

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