Description
This healthy ramen noodle recipe is packed with fresh vegetables and lean protein, making it a nutritious and delicious meal option.
Ingredients
Scale
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 packs of whole grain ramen noodles
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup cooked chicken breast, shredded (or tofu for a vegetarian option)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional toppings: soft boiled eggs, sesame seeds, cilantro
Instructions
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add the sliced mushrooms and bell peppers, and cook for another 3-4 minutes until softened.
- Pour in the chicken broth and water. Bring to a simmer.
- Add the whole grain ramen noodles and cook according to package instructions, usually about 4-5 minutes.
- Stir in the shredded carrots, baby spinach, cooked chicken (or tofu), soy sauce, salt, and pepper. Cook for another 2 minutes until the spinach wilts.
- Serve hot, garnished with chopped green onions and any optional toppings like soft boiled eggs, sesame seeds, or cilantro.
Notes
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- For a spicier kick, add some red pepper flakes or Sriracha to the broth.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 45
- Fiber: 4
- Protein: 25