This is not Ramen from my college days, thank goodness! I remember a roommate I had in college who seemed to eat nothing but pre-packaged ramen (a serious sodium and fat bomb) and Kraft macaroni and cheese. I don’t know how he lived on this combination, but I guess he was young…but there are long-term health consequences… I won’t preach.
Well Ramen is back and getting quite gourmet from what I have read. There is a new ramen restaurant here in Palo Alto that has daily lines snaking around the corner. So popular, but I have not tried it as (1) I don’t want to wait in line to get in and (2) I am pretty certain that restaurant ramen will be loaded with fat and sodium. But curious, as I can be about a new food trend, I decided I would make this myself and add vegetables. I found this recipe on a site called Damn Delicious (catchy name). I have made this a few times with great success. So easy and so delicious! I have only modified it slightly, mostly adding more broth, miso and sometimes changing out the vegetables. It was really good with bok choy instead of spinach, but today I used what was in my refrigerator and that was mushrooms, a carrot and fresh spinach.
Healthy Ramen Soup
Finally, a Ramen soup that is healthy and easy.
- 4 large eggs, soft or hard boiled (to your liking), sliced in half
- Safflower seed oil
- 4 large garlic cloves, minced
- 1 Tablespoon fresh ginger, grated
- 1 large carrot, thinly sliced
- 5 ounces of shiitake mushrooms, thinly sliced (I only had some dried shiitakes so I used mostly cremini mushrooms today- but I think the shiitake are better in this soup)
- 6 cups unsalted vegetable stock (or chicken)
- 1 cup of water
- 1 Tablespoon reduced sodium soy sauce
- Soba noodles or Shirataki noodles
- 2 Tablespoons light miso
- 3 cups fresh spinach (or baby bok choy, or whatever green vegetable you have)
- chopped chives for a garnish
- Heat a large soup pot or dutch oven on medium heat. Add a little oil to the pot and heat another minute. When oil is hot, add garlic and ginger to the pot and stir for about 1 minute. Add carrot slices and mushrooms and sauté for a few minutes.
- Add stock, water and soy sauce, stir well and bring to a boil. Once boiling, lower to simmer and cook for 10 minutes.
- While soup simmers, cook your noodles according to package instructions. (I made vegetable-based, zero calorie shirataki noodles for myself and more traditional soba noodles for my son). Set cooked noodles aside.
- Add the spinach to the soup and stir. Turn off the heat, add the miso and stir with a whisk to blend the miso in.
- Place noodles in bowl, ladle soup in and garnish with two egg halves and chives. Enjoy!
Note: Shirataki noodles are a new find for me. The are a traditional Japanese ingredient made from the yam-like roots of plants in the amorphophallus family. The noodles are mostly made of water and have an interesting chewy texture. They have fiber and are either very low calorie or calorie-free. This information and more is from: Decker, Fred. (2017, July 20). Benefits of Shirataki Noodles. Healthy Eating | SF Gate. Retrieved from http://healthyeating.sfgate.com/benefits-shirataki-noodles-11780.html
Healthy Seasonal Cooking, February 15, 2019