Easy Ramen Noodle Soup
Instant Ramen is not only incredibly cheap, but it’s durable, lasts forever, and those salty noodles are super satisfying. We’ve dressed it up a little to make it more filling and nutritious, but still kept the cost down with this recipe. You can use any instant ramen you prefer, and we recommend trying a brand from an Asian market, as the noodles are much better. Maybe you can even break out your chopsticks for this one!
Ingredients
- 2 Instant ramen noodles
- 4 Heads of baby Bok Choy
- 1 cup Baby Bella mushrooms
- 1/2 lb Ground turkey or beef Optional (omit if vegetarian)
- 2 Eggs
- 1 pat Butter
Toppings
- Sriracha
- Soy sauce
Instructions
- Prep the Baby Bok Choy by chopping off the base and pulling the stalks off individually. Chop the large stalks into quarters. Smaller stalks can be left as is.
- Chop mushrooms into bite size pieces.
- On a medium heat, saute Baby Bok Choy with mushrooms and a pat of butter. Add salt and pepper to taste. Stir occasionally. If you have a big enough pan you can fry the eggs in this pan, otherwise, use a seperate pan to fry them.
- Soak the noodles in boiling hot water
- Once noodles are soft, add the flavor packet, baby Bok choy & mushroom mixture to each bowl, stirring into the noodles.
- If adding ground meat, add at this stage and stir into soup. (Only use cooked meat! If you don’t have cooked meat already, you’ll need to do so as a separate step while cooking your vegetables).
- Top with the fried egg, one on each bowl of soup.
- Top with sriracha and soy sauce. Enjoy!
Nutrition
Calories: 250kcalCarbohydrates: 7gProtein: 36gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 231mgSodium: 308mgPotassium: 559mgFiber: 2gSugar: 3gVitamin A: 10386IUVitamin C: 102mgCalcium: 284mgIron: 3mg
Tried this recipe?Let us know how it was!
on 11 November 2020
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