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Homemade Vegetarian Ramen


Anyone else just crave a nice warm steamy bowl of noodles when the weather is rainy/snowy outside? I can tell you this chica sure does! Although that packaged ramen is not always the best choice. However, I like to keep it 100 with you all and that’s not to say every once in a while I may enjoy that old time sodium overloaded soup (it’s just so good sometimes!). 

Anyway, THIS ramen is the furthest thing from that! And I must say it tastes even better.  So without further ado here’s the recipe to my vegetarian ramen.


INGREDIENTS:

Broth:

3 cups low sodium vegetable broth 

2 tsp soy sauce 

1 tsp garlic powder 

1/2 tsp ginger 

1 package plain brown rice ramen noodles 

Toppings:

Shredded carrots

Sliced Mushrooms 

Sliced Green onions 

Sriracha 

Soft boiled egg (about 7 mins in simmering water, then ice bath for 2 mins, then peel and slice) 

DIRECTIONS:

1. Combine broth, soy sauce, garlic powder and ginger in a pot and cover on medium.

2. When boiling place ramen noodle package and stir until noodles are cooked but still slightly hard (noodles will continue to cook once you take them off the heat and get too mushy otherwise.)

3. Remove noodles and broth from heat and pour into a large soup bowl.

4. Top with vegetables and sriracha, salt to your liking,  and enjoy!! 

Hope you all slurp this soup away like I did! 

Until next time,

xx Jackie 


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The Rite Bite Nutrition Counseling, PLLC
Jacqueline Iannone, MS, RDN, CDN
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