There are so many days that I crave ramen but don't feel like driving and searching for the indulgent soup when I could just make it at home. The ramen addiction came from far too many cup o' noodles purchased at swim meet snack bars growing up, but I refuse to keep the ultra salted, highly processed, just add water noodles around. I do not claim to be a ramen expert, but this quick, healthier at home dupe is pretty delicious and still incredibly indulgent. This is merely a quick lunch that I make regularly and enjoy quite a bit!
Most of the time I just use what I already have in the fridge or pantry. This usually works out because I gravitate toward Asian cooking and flavors 80% of the time. In this instance, I used low sodium vegetable stock, low sodium soy sauce, lite coconut milk, and ginger juice in my broth. For added ingredients, I used shredded carrots, sliced mini portabello mushrooms, spinach, an egg, sesame seeds, leftover pulled pork, and whole wheat ramen noodles. The extra ingredients are interchangeable and can fit whatever the craving calls for: green onions, chicken, steak, snap peas, peppers, tofu, etc.
I feel like ramen, and most soup really, allows for creative interpretation and influence. Generally the broth will remain with a similar base with room for added depth, but the ingredients added in can be unique to the consumer. As long as the integrity of the dish isn't compromised, I don't see an issue with a little fusion of flavors.
The broth is so easy to make, and takes about fifteen minutes to come together overall. Take about a cup and a half of stock (I used low sodium vegetable broth), a quarter cup of soy sauce, a third of a cup of coconut milk, and about a tablespoon of ginger juice (grated ginger could be substituted here) and combine into a pot over medium heat. Stir to combine and occassionally to prevent settling of the coconut milk. I also added my shredded carrots to the pot to soften.
In the base of a wide bowl, place spinach and lightly seared mushrooms, top with cooked ramen noodles and cooked meat of your choice, then pour broth over base ingredients, top with an egg prepared to your liking, and a sprinkle of sesame seeds. Break that yolk open and add some unctuousness to your dish! Enjoy!!
Low Sodium Ramen Recipe |
Prep time : 10 minutes |
Cooking time: 20 minutes |
Total time: 30 minutes |
Ingredients
1 serving whole wheat Ramen noodles
1 1/2 cups Low Sodium Vegetable Broth
1/4 cup Low Sodium Soy Sauce
1/3 cup Lite Coconut Milk
1 Tbsp Ginger (juice, fresh grated, or paste)
4-5 Mini Portabello Mushrooms, sliced
1 cup Spinach
1/2 cup Shredded Carrots
1 Egg
Approx. 1/2 cup meat of choice (I used leftover pulled pork)
Sprinkle of sesame seeds
Instructions:
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