Recipe: Quick and Easy Ramen
Looking for an inexpensive and easy meal? Try this recipe for Quick and Easy Ramen.
Ramen was traditionally a Japanese take on a Chinese noodle. Although it’s still served in restaurants today, in America you’re more likely to recognize it as the packaged noodles on store shelves.
The main concerns for packaged Ramen Noodles are its high sodium levels and additives (specifically MSG and TBHQ). This recipe bypasses some of the sodium and all the MSG by skipping the spice packet and swapping it for low-sodium broth.
While the TBHQ remains, it has currently been shown safe in small amounts. However, the research is still limited, so consider either eating the packaged noodles occasionally or swapping them out completely for one of our suggested options!
Quick and Easy Ramen
- 2 eggs
- 2 garlic cloves, minced (approximately 2 tsp)
- 4 C low-sodium vegetable broth
- 2 packs of ramen noodles, spice mix discarded (3 oz each)
- 12 oz bag of frozen, mixed vegetables (choose any assorted mix)
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 tsp ginger powder
- Add eggs to a pot and cover with cold water. Make sure eggs are 1 inch below the surface of the water.
- Place pot on stove top over high heat. Bring water to boil and then turn off heat.
- Cover pot with lid and let eggs sit in water 8-12 minutes. Less time in the hot water will result in a runnier yolk, more time will result in a firmer yolk.
- Remove eggs and place in cold water until ready to add to 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, frozen veggies, soy sauce, and ginger powder to pot with garlic and olive oil. Increase heat to high and bring contents to a boil.
- Reduce heat to a simmer and stir ingredients until veggies and noodles are cooked through, about 3-5 minutes.
- While ramen is cooking, remove eggs from cold water and peel shells from eggs. Discard shells.
- Serve ramen and veggie mix in two bowls, each topped with a hard-boiled egg.
- For the eggs: cooked chicken, tofu, edamame
- For the ramen noodles: spaghetti noodles, rice noodles, rice, quinoa, zoodles
- For the low-sodium vegetable broth: chicken or beef broth
- For the frozen veggies: fresh or canned veggies (drained)
Recipe modified from https://damndelicious.net/2014/10/13/easy-homemade-ramen/