DIY Ramen web

DIY Market Ramen Bowls

Updated: August 29, 2016 - 1:36 pm

Wouldn’t you love to fill your belly with a delicious and fresh farmers market meal after an exhausting morning of shopping and Instagramming? But cooking fancy meals is complicated, right? Wrong. Thanks to the wide array of food artisans and beautiful seasonal vegetables at the Mill City Farmers Market, creating a colorful, elegant meal like DIY Market Ramen Bowls is easy!

Ramen is a traditional Japanese dish, consisting of a slow-cooked meat broth, lots of regional toppings ranging from pork and eggs to veggies and mushrooms and, of course, noodles. Cut your ties with college memories of ramen noodles, because fresh ramen noodles are packed with a heavenly taste and toothsome bite. Jeff Casper and Kelly McManus, owners of Dumpling & Strand Noodlers at Large, make artisan fresh noodles that they sell at farmers markets throughout Minneapolis. They offer traditional wheat ramen, gluten free ramen and toasted sesame and squid ink ramen for adventurous souls. You can find Dumpling & Strand at the Mill City Farmers Market’s new Chicago Expansion every Saturday through Labor Day.

The broth is just as important as the noodles. Having always believed in using “everything but the oink,” Andrew Ikeda, Minneapolis chef and owner of Abrothecary, spends days simmering down a combination of pork and fish to make the most comforting, gelatinous broth, which you can find at the Mill City Farmers Market every other Saturday. “I’ve always loved making soups, stocks, sauces and braising things,” confesses Ikeda. “Good food takes time. From the lifestyle of the animals all the way to skimming the stock, good food takes time and a lotta love!”

The Mill City Farmers Market, located in between the Mill City Museum and the Guthrie Theater, is your destination for local food. On Saturday, Aug. 27 the Mill City Farmers Market will be having its annual Gluten Free Day. Pick up gluten-free pastas, cereals, baked goods and more, and join chefs from the Wedge Co-op’s catering department for a special gluten-free cooking demonstration at 10:30 a.m. in the Mill City Cooks kitchen. More information is available at


DIY Market Ramen Bowls

Recipe by Mill City Cooks chef Nettie Colón


Serves 4.



For the broth:


8 cups of Abrothecary Ramen Broth

2 carrots peeled and sliced thin or mandolined

1 small bunch chopped greens like kale, cabbage or bok choi

2 zucchinis sliced thin

Any other vegetable of your liking that is available at the farmers market (mushrooms, beets, peas, corn, etc.)


For the noodles:

2 packages of Dumpling & Strand ramen noodles (Traditional, Gluten Free or Toasted Sesame Squid Ink!)


For the toppings:

4 eggs

1 bunch green onions

Sesame oil



Broth – Bring broth to a boil, then lower heat, add the market vegetables of your choice and simmer, covered, for 5 to 10 minutes or until vegetables are cooked to your liking. If needed you can adjust seasoning with a drizzle of soy sauce.


Noodles: Bring water to a boil. If you want you may add salt at this point. Drop the ramen in the boiling water and gently stir. Fresh ramen will cook in 3 minutes so have a colander or strainer ready to drain the noodles when they are done. Set noodles aside. Make sure to cook noodles close to time of serving the ramen to prevent from getting cold or sticking together.


Toppings – Hard or soft boiled eggs, green onions, sesame oil.


Assembly – Portion noodles into 4 bowls, ladle the ramen broth with the vegetables into each bowl and top with egg, green onions, a drizzle of sesame oil and any other garnish that you may like.