DESCRIPTION
Want an upgrade from instant ramen? These easy ramen bowls take less than 20 minutes and are easy to adapt to please anyone in your family.
Ingredients
- 4 cups chicken or vegetable broth
- 3 Tbsp. tamari*
- 1 Tbsp. toasted sesame oil
- 2 (3 oz.) pkg. ramen noodles
- 2 cup tightly packed fresh baby spinach leaves
- 5 button mushrooms, sliced thin, divided
- 2 cups sliced cooked protein like chicken, shrimp, or tofu**
- 4 hard-boiled eggs, peeled, cut in half
- Variety of raw julienne vegetables***
- 1/2 cup sliced green onion
- 1 tsp. sesame seeds
Instructions
- To a medium saucepan add the broth. Cover and bring to a boil.
- Add ramen noodles without the seasoning packet. Bring back to a boil then reduce to a simmer. Stir in the tamari and toasted sesame oil. Cook until noodles are cooked through, about 3 minutes, stirring occasionally to separate noodles.
- Remove pan from heat. Add spinach, stir to wilt.
- Divide noodles and broth evenly between two bowls. Top each with a quarter of the egg, cooked protein (if using), mushroom, julienne vegetables, green onion, and sesame seeds. Serve warm.
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Notes
*Instead of tamari, you can use low-sodium soy sauce, but use a bit less because it can be salty.
**You’ll notice that the cooked protein isn’t heated before adding to the bowls of soup. I find that if it’s sliced thinly, it warms up quickly in the hot broth, and even acts to cool it a bit so my kids can eat it more quickly. If you want it hotter, either microwave it before adding, or add it to the noodles and broth just at the end of the noodle cooking time, stirring to heat through. Then take it off the heat and wilt in the spinach.
***For the julienne vegetables, try cucumber, bell pepper, and carrots.