Monday, March 5, 2012

Healthier Ramen Soup

I love ramen noodle soup, it's quite addicting, but it's loaded with MSG and sodium. Those are two big health no no's! I found this great recipe for Healthy Ramen Noodles at Weelicious. I decided it would be the perfect soup to make for meatless Fridays during Lent. The soup was a complete hit. My daughter had three bowls! My husband just asked me this weekend to make it again, and I seriously have been craving it.

Ramen Noodle Soup (Serves 4) - Adapted from

2 13 Oz Cans of Vegetable Stock
1 Cup Water
2 Tbsp White or Yellow Miso
2 (3-ounce) Packages Packaged Ramen Noodles
2 Tbsp Soy Sauce
2 Tbsp Mirin
1/2 Tsp Garlic Powder
1/4 Tsp Onion Powder
1 Large Carrot (cut in slices)
2 Large Leaves of Bok Choy (sliced in thirds)
1/2 Box of Tofu (drained and cut into cubes)

1. In a large saucepan add the vegetable stock, water, miso and bring to a boil.
2. Add the remaining ingredients and cook for 3 minutes or until the ramen noodles are soft.
3. Serve.

Note: If you don't think you will be eating all of the soup in one meal then it's best to just put one ramen noodle package in the soup. The broth can be stored in the refrigerator and when you are ready to reheat it you can add another pack of ramen noodles. This way the noodles won't absorb all the liquid when you reheat it.

No comments:

Post a Comment