When I was in college, Ramen noodles were pretty much a food group in my apartment. The thing is, I never grew out of this stage. I regularly chow down on Ramen noodles when I’m craving salt or soup (which is often). As much of a craving crusher that Ramen soup is, I still always feel guilty about the amout of sodium that those little packets contain. A typical package of Top Ramen contains over 1,800 mg of sodium—that’s almost the fully daily recommended amount of sodium in one little seasoning pouch! In this recipe, I toss the Ramen seasoning packet in the garbage and use coconut aminos to flavor the broth. Coconut aminos taste like a slightly sweeter soy sauce, and they contain 90 mg of sodium per teaspoon, while traditional soy sauce contains about 280 mg of sodium per teaspoon. While I wouldn’t call this recipe ‘low sodium’ I am confident in saying it won’t taste like the broth is straight from the dead sea like my college Ramen noodles did!
Looking for a way to increase your ginger intake?
Look no further than this ‘Easy Homemade Ramen Bowls’ recipe! Its a great way to enjoy a comforting soup while also reaping the benefits of this magical root. Ginger is a proven anti-inflammatory and contains antioxidant-like compounds called phytonutrients that may reduce cell damage. It may also lower your risk of heart disease and cancer. Ginger has been used for thousands of years to cure and prevent a variety of ailments and illnesses, so why stop using it now?!
Easy Homemade Ramen Bowls
- 1/2 pound shiitake mushrooms
- 3 packets ramen noodles, seasoning packet reserved (1 packet per person)
- 2 large carrots, sliced
- 2 onions (yellow or red)
- 2 stalks celery, chopped
- 2 tbsp fresh minced ginger
- 1 clove garlic, pressed or minced
- 1 bunch scallions, sliced for garnish
- 4 cups chicken broth
- 1/2 cup water
- 1/2 cup coconut aminos (or low sodium soy sauce)
- 1 tbsp hoisin sauce
- 1 tsp garlic chili paste
- 2 tbsp rice vinegar
- 1 tbsp sesame oil or olive oil
- 1 15oz can of corn
- 2 eggs
- scallions and sesame seeds for garnish
Instructions for soft boiled egg:
- Boil water in a pot, and add the eggs, without breaking (you can do this by placing the egg on a spoon and slowly lowering the spoon into the pot). Boil for 7 minutes, then drain and place eggs in a bowl filled with ice water. Let sit 10 minutes.
Instructions for Ginger Ramen Soup:
- Fill a pot with water (enough to cover noodle packets), and place over burner on high. This will be for cooking your ramen noodles.
- Heat oil in deep pot. Toss in onions, carrots and celery and cook about 5 minutes. Add shiitakes and cook until onions are translucent, about 5 more minutes.
- Toss in minced ginger and garlic into the pot and stir until fragrant, about 30 seconds.
- Now add the chicken broth and 1/2 cup of water. In a separate bowl or measuring cup, mix together coconut aminos, garlic chili paste, hoisin and rice vinegar. Add to the broth and stir to combine. Bring soup to a simmer and lower to low.
- Drain the liquid from your can of corn and rinse the corn. Toss into your soup and continue to heat the soup on low heat.
- *Once the water you started at the beginning of the recipe is boiling, toss in your ramen noodles. I recommend using 1 pack per person. Cook until fully cooked, about 4 minutes. Drain and rinse with cold water. Toss with sesame oil to keep from sticking.
- Now ladle your broth into a bowl and place your noodles on top. Assemble your bowl with 1/2 of a soft boiled egg, sesame seeds and chopped scallions. Enjoy!
- Coconut aminos taste like a slightly sweeter soy sauce, and they contain 90 mg of sodium per teaspoon, while traditional soy sauce contains about 280 mg of sodium per teaspoon. I like the flavor of the coconut aminos, but if you only have soy sauce, that’s fine!
- If you don’t have shiitake mushrooms, don’t worry about it! Use what you have. That is the beauty of soups, you can add pretty much whatever you want! A can of peas would also go great in this.
Did you like my ‘Easy Homemade Ramen Bowls’ recipe? If so, go check out my ‘Pistachio Parmesan Crusted Rack of Lamb With Mint Chimichuri‘ recipe!
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