Recipe: Quick and Easy Ramen
Convenience foods can sometimes be tweaked to inspire healthy takeout alternatives that transform into a Plate Method meal in a pinch. Enter this quick and easy ramen! A great place to start is by selecting a product that isn’t excessively high in sodium, sugar, or preservatives. Often, these additives in processed foods are what individuals don’t tolerate well, typically noting signs of inflammation in their body after they eat them. Whether it’s the refined oils, high sugar, or high sodium content, looking for brands made with less of these highly refined ingredients puts us one step closer to a nourishing “semi-homemade” meal.
We’ve included details in our “tips” section below the recipe for a few examples of higher-quality packaged ramen noodle products. Given that ramen is still a high-sodium food, consider comparing products to assess sodium content (there are variations between flavors and brands) or using half the spice packet to reduce the sodium per serving. Once you’ve selected this foundation, you can decide how you’ll make it into a meal. With the Plate Method in mind, select your preferred non-starchy vegetable pairings and protein. For this recipe, we’ve outlined it all here!
Quick and Easy Ramen
Serves 2
Ingredients
- 2 eggs
- 1 Tbsp olive oil
- 2 garlic cloves, minced (approximately 2 tsp)
- 4 C low-sodium vegetable broth
- 2 packs of ramen noodles (see tip below)
- 12 oz bag of frozen, mixed vegetables (choose any assorted mix)
- 1 C shredded rotisserie-style chicken
- For serving: a dash of ground ginger, chili flakes, or chili garlic crunch
Directions
- Add eggs to a small pot and cover with cold water. Make sure eggs are 1 inch below the surface of the water.
- Place the pot on the stove top over high heat. Bring the water to a boil, then turn off the heat.
- Cover the pot with the lid and let the eggs sit in the water for 8-12 minutes. Less time in the hot water will result in a runnier yolk, and more time will result in a firmer yolk.
- Remove the eggs and place them in cold water until ready to add to the ramen.
- In a large pot on the stove, over medium heat, add the olive oil and garlic. Stir, cooking until fragrant, about 1-2 minutes.
- Add low-sodium vegetable broth, ramen noodles, spice packet, and frozen veggies to the pot with garlic and olive oil. Increase the heat to high and bring the contents to a boil.
- Reduce the heat to a simmer and add the shredded chicken. Stir ingredients until veggies and noodles are cooked through and chicken is warm, about 3-5 minutes.
- While the ramen is cooking, remove the eggs from the cold water and peel them. Discard shells.
- Serve ramen and veggie mix in two bowls, each topped with a soft-boiled egg.
Swaps
- For the eggs and/or chicken: cooked tofu, shelled edamame/mukimame
- For the ramen noodles: zoodles, spaghetti noodles, rice noodles (prepared as directed)
- For the low-sodium vegetable broth: chicken or beef broth
- For the frozen veggies: 3 C cabbage slaw mix
Tip: Packaged ramen options with fewer preservatives than traditional ones, yet available at most large grocers, include Lotus Foods Rice Ramen, Mike’s Mighty Good Craft Ramen, and Koyo Ramen Soup. Check products for specific dietary needs, such as sodium content per serving or rice vs wheat noodles.
For other dishes that feature pantry staples, try our Italian Tuna and Vegetable Skillet
