Here's how to turn the trendiest carb into a healthy, steaming bowl of deliciousness at home.

The traditional version of ramen is a far cry from the dorm room staple and has now reached a level of popularity that was once unimaginable, with restaurants serving creative bowls with new flavor twists.

I’m loving the selection of dried ramen noodles available in health food shops. Unlike the bargain fried blocks of ramen with the undesirable packets of toxic seasonings, there are many organic, gluten-free types.

I like the buckwheat ramen I used in this recipe. Made simply from buckwheat flour and water, they have the most fiber of all noodles (5 grams per serving) and zero sodium.

Extra vegetables elevate this dish to a main meal, and cubes of tofu and sesame seeds add protein. Everything is fresh, barely cooked, and delicate, but the flavor is robust thanks to the dashi broth, ginger, shallots, scallions, garlic, umami-rich shiitake mushrooms, and pungent chili paste.

In Japanese, umami translates roughly to “good taste” and is the savory essence that makes your mouth water, and the flavor is long-lasting.

Choose the vegetables you love or have on hand to create your personal taste preference.