- 6 ounces Ramen Noodles
- 3.5 ounces Shiitake Mushrooms
- 1 Shallot
- 3 Green Onions
- 1 inch piece Fresh Ginger
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Soy Sauce/Tamari/Coconut Aminos
- 4 cups Low Sodium Vegetable Broth
- Hard/Soft Boiled Egg
- Sesame Seeds
- Chili Pepper
If you ever had instant ramen, you know that it’s a super cheap and comforting food.
But did you know it’s really bad for you?
Most instant noodles contain a food additive called Tertiary-butyl hydroquinone (TBHQ), a preservative that is a petroleum industry byproduct, ew!
They’re also incredibly high in sodium, calories and saturated fat.
For those of us who are in college, have long work days or simply don’t have the time or patience to cook, I get it!
This quick and easy bowl of ramen will take you less than 10 minutes.
It uses only real and high quality ingredients and you will still get that cozy feel.
Get some high quality ramen noodles. I like using organic, brown rice, or traditional Japanese. There are great options out there and accessible to you in any grocery store!
Learn how to make your own Vegetable Broth!
Fool-proof hard or soft boiled eggs.
Prepare Your Vegetables
Using a damp paper towel gently clean the mushrooms then cut into slices.
Chop the shallot, ginger and green onions and set aside.
Grab Your Soup Pot
Add the chopped shallot, the white parts of the green onion, two slices of ginger and the chopped mushroom to a soup pot along with the rice vinegar and soy sauce.
Next, add the dry ramen noodles then top with the vegetable broth.
Bring the pot to a boil on high heat, uncovered.
Once at a boil, lower the heat to medium and allow the soup to simmer for about 4 minutes or until the noodles are fully cooked.
Taste the soup and adjust seasoning with salt or a bit more soy sauce if needed.
Take It To The next Level