The packaged ramen soups that you buy are plagued by two health eroding ingredients, high sodium and MSG. Most of that comes from the nasty little flavor packet that they throw in there. With a few little tweaks, and a little research, I was able to use a 95 cent package of ramen noodles, some fresh veggies, some broth and a little miso and make a healthy meal that lasted us all week but cost less than $10 to make. This is also another great use for some of the ingredients used in my Simple Summer Soba Noodle Recipe
Savvy’s Healthy Ramen Redo Recipe
Ingredients:
- 1 package of ramen noodles
- 1 medium carrot chopped
- 2 green onions chopped
- 2 garlic cloves minced or pressed
- 4 crimini mushooms chopped
- 2 Tbsps sesame oil
- ½ box veggie broth
- 2 tbsps white miso*
- 1 tsp chilli powder
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- ¼ cup organic frozen soybeans (optional)
Directions:
- Throw out the flavor packet that coms inside of the package (Important!)
- Boil water for Ramen
- Put noodles in water and let boil on high until soft
- While noodles are cooking cut vegetables roughly.
- Put the oil in a medium saucepan and sauteé onions and garlic till fragrant
- Add vegetables and sauteé for a minute before adding vegetable broth
- Continue to cook until vegetables are a little soft
- Pour water off of noodles, rinse thoroughly in cold water, set aside
- Add cooked noodles to soup
- Put in a small bowl
- Pour some hot soup broth over the miso paste and stir until dissolved
- Add miso mixture to the soup
- Let simmer for 10 more minutes (Do not let boil again)
This is the flavor/type of ramen I used. It was 95 cents at the corner store!
Roughly chop veggies
Rinse ramen well, until the water runs clear
Isn’t the cast iron pot my mommy gave me pretty?
2 tbsps white miso
Miso mixed with a bit of broth
Done!
Sometimes I garnish the soup with a sprig of parsley or another few drops of sesame oil. But essentially that’s it. Ramen, unlike western pasta only takes 1-2 minutes to soften in boiling water, so I usually can have this whole meal made in 15 minutes.
*Miso is fermented soybean paste. It should be refrigerated after opening. A little goes a long way, but it’s also very high in sodium, so buse sparingly if you have high-blood pressure.
- How do you cook ramen?
