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Healthier Ramen Noodle Soup

A quick and nourishing ramen noodle soup recipe that can be easily customized with pantry staples and fresh toppings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodle Base
  • 2 packs Instant ramen noodles Any brand; discard or save part of the seasoning packet.
Broth
  • 4 cups Low-sodium chicken or vegetable stock Use as the base for the soup.
Aromatics
  • 1 teaspoon Fresh or jarred garlic For flavor.
  • 1 teaspoon Fresh or jarred ginger For flavor.
Vegetables
  • 1 cup Baby spinach Adds nutrients and color.
  • 1 cup Shredded carrots For sweetness and texture.
  • 1 cup Thinly sliced mushrooms Provides savory depth.
  • 1 cup Frozen peas Quick cooking and nutritious.
Protein Options
  • 2 pieces Eggs Can be poached in the broth.
  • 1 cup Silken tofu Cooks quickly without getting tough.
  • 1 cup Leftover shredded chicken Or you can use edamame or shrimp.
Seasonings
  • 2 tablespoons Soy sauce or tamari For flavor.
  • 1 tablespoon Sesame oil For aroma and richness.
  • 1 pinch Seasoning packet from ramen To taste.
Optional Extras
  • 1 tablespoon Miso paste For additional flavor.
  • 1 tablespoon Chili oil For spice.
  • 1 cup Green onions Chopped, for topping.
  • 1 tablespoon Sesame seeds For garnish.
  • 1 tablespoon Lime juice For a bright finish.

Method
 

Preparation
  1. Warm a small pot over medium heat. Add a teaspoon of oil, then sauté garlic and ginger until fragrant.
  2. Pour in the broth and bring it to a gentle simmer.
  3. Add any harder veggies like carrots or mushrooms now so they soften in the broth.
  4. Slide in the instant ramen noodles and cook according to the package instructions, usually 2-3 minutes.
Cooking
  1. If you want an egg, crack it right into the simmering broth and cook to your preference.
  2. Stir very gently so the yolk stays intact.
  3. Add softer veggies like spinach in the last minute.
  4. Season to taste with soy sauce and a small pinch of the seasoning packet.
  5. Finish with sesame oil for aroma.
Serving
  1. Ladle into bowls and top with scallions, sesame seeds, and a drizzle of chili oil.
  2. Serve immediately to prevent the noodles from soaking up too much broth.

Notes

This recipe is flexible; feel free to customize with whatever you have in your fridge. For a heartier bowl, add butter at the end for gloss. Keep toppings ready for each diner to personalize their ramen.