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–+ servings

Ramen Noodle Soup - FAST

I want food, tasty, filling and FAST
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Lunch, Main Course, Soup
Cuisine: Asian
Calories: 114
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 packs Ramen Noodles ~ 6 oz
  • 1 cup Chicken Broth Low Sodium
  • 1 cup Beef Broth Low Sodium
  • 1 cup Mushroom Broth Low Sodium
  • 1 tbsp Canola Oil or neutral oil
  • 1 tbsp Minced Garlic
  • 1 tsp Grated Ginger
  • 1 ea Jalapeno Washed, seeded, minced
  • 2 ea Green Onion Sliced Finely
  • 1 tsp Hot Sauce Chili or Sriracha
  • 1 tbsp Soy Sauce Low Sodium
  • 1 tbsp Fish Sauce Good quality, low sodium (optional)
  • 1/2 cup Mushrooms Cleaned, sliced finely (optional)
  • 1/2 cup Cooked Protein Chicken, Tofu, Shrimp, Beef, Pork

Method
 

  1. In a large saucepan over medium high heat, add oil
  2. When the oil shimmers add garlic, ginger, onions, jalapeno., mushrooms if used Cook until fragrent and veggies soften 3-4 Minutes.
  3. Add broths, and sauces, taste and balance flavor, bring to a boil
  4. Add noodles and cook as directed on package.
  5. Serve in a large bowl, adding sesame oil, soy, chili oil to taste.

Nutrition

Calories: 114kcalCarbohydrates: 7gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 2642mgPotassium: 310mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 13mgCalcium: 28mgIron: 1mg

Notes

A quick and dirty ramen noodle soup, really a blank canvas for cooked protein you wish to add.
Cooked proteins I have used:
  • Shredded Roast Chicken
  • Bulgogi, cooked strips of marinated beef
  • Cooked, shelled shrimp.
  • Shredded Char Su pork
  • Crispy Tofu cubes
As with many things, the perfect refrigerator velcro to integrate leftovers into a quick meal.
 

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