Healthy Ramen Soup? I admit it.
I loved that Ramen in packages that was cheap but yummy. Who didn’t love the overly salted, inexpensive ramen soup? Well, now that we are all becoming more aware of what we put into our bodies and, of course, the harm that food can cause, why not make some of our old favorites healthier?
Let’s give this soup a go…
I still use those inexpensive ramen noodles, sometimes, but always throw away the “flavor pack” that comes with it. That’s a step forward right there! Even bigger step forward are the veggies…
Ingredients:
- Top Sirloin or similar lean beef
- Beef or Vegetable stock
- Organic Sesame or Olive Oil
- 1 Garlic clove
- 1 tsp minced ginger
- 1 Tbsp soy
- 1/4 – 1/2 sliced onion
- Carrot sticks (thinly sliced)
- Broccoli florets
- Bok Choi
- Sliced Mushrooms (any kind works well)
- Udon noodles (or ramen noodles)
- 1 6-minute egg (boiled)
Directions:
Cut the beef into chunks or strips.
Heat oil in deep-dish frying pan, add beef to brown
Add stock to meat level height
Cook with lid for about 30-minutes
Keep an eye on the beef and replenish stock as needed
Meanwhile… let’s make healthy ramen soup with veggies
Finely chop garlic
Peel side of ginger and grate
Slice onion to desired size chunks or slices
Cut bok choi in half, remove yellow leave
Slice carrots lengthwise (or buy pre-cut)
Trim broccoli if needed
Slice mushrooms
Use directions on package to prepare the noodles at appropriate time.
Back to the stove…
Heat oil in a heavy-bottomed pot over medium-low heat
Add carrots and sauté for 2 minutes
Add garlic, onion, and mushrooms, continue to saute 2 minutes
Add bok choi, soy, beef and stock, simmer on low for 10 minutes or until bok choi is tender
Last but not least!… cut the 6-minute egg in half and serve.
The amount of stock to add at the end depends on how much broth you want in your healthy ramen soup, so that is up to you.
This all may sound like a lot of work, but it’s not that much… it goes pretty fast and is well worth the effort.
To save time, you can buy pre-cut veggies, or use left over meat, as well. If you have left over chicken, simply switch out the beef stock with chicken or vegetable and the recipe still comes out grand!