Healthy Homemade Ramen Dinner | Noodles, Fresh Veggies and Broth combine for a Delicious, Nutritious Meal
Ramen Noodle Soup Bowl
Easy Ramen Noodle Soup
This dish is a favorite of mine to make for my family. Unlike its fried prepackaged counterpart, this ramen soup is filled with healthy veggies and low in fat. I like that it is both easy and healthy and that I can change it up so it never gets old. My family doesn't always agree on meals so the fact that everyone from my three year old to my husband loves this make dinnertime so much easier. I also love that I can serve this with meat to please my husband, but it also works equally well as a vegan dish for when we are entertaining friends. If you are looking for an impressive meal to serve that is quick, easy, delicious and healthy then I urge to to give this recipe a try.
- 1 pkg Organic Ramen Noodles, cooked and drained
- 2 quarts Vegetable Broth, homemade or prepackaged
- 2 carrots, thinly sliced
- 2 cups bok choy, sliced
- 1 sm or 1/2 lg red onion, thinly sliced
- 2 chicken breasts, cooked and sliced
- 1-2 T soy sauce, to taste
- a sprinkle of sesame seeds, on top as garnish
Easy Ramen Soup Instructions:
- Add broth and soy sauce to pot and bring to a simmer. Feel free to add garlic and ginger to taste if you did not include these spices while making your broth. In a separate pot bring water to boil for cooking the noodles.
- While the broth and water are heating up, start slicing your vegetables. Using a good quality knife will make this part much easier. I didn't have nice knives until a couple years ago and I couldn't believe the difference it made.
- Add the noodles to the boiling water and cook according to the package instructions. Mine were done in 4 minutes. Drain the noodles and put noodles in the bottom of each bowl.
- Layer the sliced vegetables on top of the noodles and add the sliced meat in the center.
- Pour the broth over the top of the meat and vegetables. Sprinkle sesame seeds on the top for garnish if you choose. I forgot about them when I served this up last time, but it does add to the presentation.
|Serving size: 1 bowl|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
My Favorite Noodles for this Dish
Organic Ramen Noodles:
These noodles are my favorite noodles to use for this dish. They are not fried like the brick ramen they sell in the square packages and noodle cups. They are a nice chewy noodle that cooks quickly and doesn't get mushy before you've gotten to the bottom of the bowl. I have used this noodle for stir frying as well and it holds up great and has a great flavor and texture. You will not be disappointed in this brand. I have used their Udon and Soba noodles for this dish for variety and they are good, as well!
More Pictures Of Ramen Noodle SoupClick thumbnail to view full-size
Make it your own!
The ingredients I have included here in this recipe are just a suggestion. The beauty of this dish is its versatility. I have used both homemade broth and organic boxed broths for the base. I sometimes experiment with different types of noodles, like udon or soba or rice noodles. I use whichever vegetables i happen to have on hand. Spinach, chard and kale have all been used in the place of the bok choy, and when I have fresh mushrooms handy I love the way they look thinly sliced on the top of the dish. Feel free to use what you have on hand and any veggies that are family favorites in your house. The meat can be left out for a vegetarian or vegan dish or you can use any cooked meat that you have available. I have used pork, steak and turkey in the past with great results. My husband is not a seafood fan, but I bet shrimp would be delicious in this dish! When you have leftover meat, thin slice it and put it in the freezer so it will be on hand for your next ramen noodle soup meal.
While it is great to use the parts of the veggies that are normally discarded, I wouldn't use veggies that have gone past their ripeness. Your broth is only as good as the ingredients you add, so adding spoiled produce will not result in a good tasting broth.
Super Easy Homemade Broth
While I have been making my own homemade meat broths for awhile, it wasn't until last year that I discovered the key to making easy delicious vegetable broth. In the past I would buy vegetables for the purpose of making a broth and found it much more work and expense than just using the organic prepared broth from the store. Last year I was given a tip from a lady in line behind me at the grocery store. She said just take all your scraps when you cook and throw them in a freezer bag. when the bag is full add it to a pot of water and let it simmer for an hour. So I gave it a try and was hooked. Never had I had such a rich and flavorful vegetable broth. It made my meat broths seem bland in comparison. By using the ends and skins of veggies I use throughout the week I get a wonderful variety of veggies for my broth. I even peel my carrots and potatoes right into the bag. The stems I cut out from my kale and chard go to use as well. Even the onion peels don't go to waste; they give my broth it's rich color! The only draw back I have found is that all those wonderful smells simmering away make me hungry, LOL!