Half & Half







Vegetarian Ramen with Fishcakes, Living By Design

Source: Powerhouse Productions / CLEO TV


  • 8 cups water
  • 1 tablespoon sesame oil
  • 10 cloves garlic
  • 1 yellow onion
  • 2 whole carrots
  • 2 celery sticks
  • 6 slices of ginger root
  • 1 head of baby bock choy
  • 6 green onions
  • 1 handful snow peas
  • 1, 8-ounce can bamboo shoots
  • 8 whole shiitake mushrooms
  • 1 Jalapeno (Sliced for topping)
  • 11⁄2 tablespoons of kosher salt
  • 1⁄4 cup liquid aminos
  • 5 packs of ramen noodles
  • 2 cups shredded white fish (about 4 fillets)
  • 1⁄4 cup chopped green onions
  • 4 cloves chopped garlic
  • 11⁄2 tablespoons liquid aminos
  • 1 tablespoon sriracha
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 1 tablespoon sesame oil (for sauteing the garlic)
  • 1 egg
  • 1⁄2 cup Japanese panko bread crumbs
  • 1⁄4 cup sesame oil (for frying fishcakes)


For the Vegetarian Ramen

  1. In a large pot start with making your own vegetable stock. Add in 8 cups of water and then add in the garlic cloves, onion, carrots, celery, and ginger. Bring that to a boil then salt the water and add the sesame oil and the liquid aminos.
  2. Let the veggies boil for about 25-30 minutes to really flavor the water. At the end once the water has boiled and been seasoned add in all the other veggies. The baby bok choy, green onions, snow peas, bamboo shoots, shiitake mushrooms, and the ramen packs.
  3. The reason you want to add the veggies in at the last minute is so they don't overcook. The veggies used to flavor the water will be soft but they were used more so to flavor the water and if you want you can discard the broth veggies before adding in the new vegetables.
  4. Once the ramen noodles are soft remove from heat and serve. You can add chicken, pork, or seafood to this easy recipe as well.
  5. Top off with sliced jalapeno and sriracha for that extra added kick!

For the Fishcakes

  1. Begin chopping the fish fillets into very small pieces.
  2. Place the chopped fish in a large mixing bowl using paper towels to soak up any excess water from the fish.
  3. Chop 4 cloves of garlic and sauté it in a small pan with a little sesame oil. Once the garlic is cooked to your liking pour the oil and garlic into the bowl of fish.
  4. Then add in the other seasonings to the chopped fish.
  5. After adding in the garlic add in the chopped green onion, liquid aminos, granulated garlic and onion, sriracha, the egg, and panko bread crumbs. Mix it all together and then begin to heat a medium size frying pan with 1/4 cup sesame oil.
  6. Take about 1 1/2 tablespoons of fishcake meat and place it in the palm of your hand forming it into a ball. Then flatten it into a fishcake as flat or thick as you want.
  7. Fry the fishcakes on medium heat for about 3 minutes per side. Once the fishcakes are done frying place them on a paper towel to drain the excess oil

For the Dipping Sauce

  1. In a small bowl whip up the dipping sauce. Add in the mayo, sweet relish and sriracha mix it up and plate the fishcakes with fresh lemon wedges and the dipping sauce. The fishcakes also go well with a green salad, quinoa, or as a standalone appetizer. Enjoy!