Healthy Ramen Lots of Vegetables

Name: Healthy Ramen Lots of Vegetables
Yield: 3 servings
Cuisine: American
Ingredients: 1 packages Chinese or shirataki noodles; 200 grams Cabbage; 1/3 bag of bean sprouts Bean sprouts (or the white part of a green onion); 1 Kamaboko, sausages, or fish sausage; 600 ml Water; 15 grams Instant beef soup stock (Gamchimi) (or dashida); 3 tbsp Soy milk or milk; 1 dash Sesame oil or Ra-yu

cookpad.japan @cookpad_jp

This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison.

Adding soy milk (or milk) at the end makes the soup taste milder. I make the soup on the strong side because I put a lot of vegetables, but you can adjust the taste to your liking. You can add anything you have in your refrigerator, and you can arrange the toppings any way you like. Recipe by miyuki12

This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison.

cookpad.japan @cookpad_jp

This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison.

Saved

Ingredients

3 servings

1 packagesChinese or shirataki noodles
200 gramsCabbage
1/3 bagof bean sprouts Bean sprouts (or the white part of a green onion)
1Kamaboko, sausages, or fish sausage
600 mlWater
15 gramsInstant beef soup stock (Gamchimi) (or dashida)
3 tbspSoy milk or milk
1 dashSesame oil or Ra-yu

Saved

Steps

1

Boil the Chinese noodles for about 1 minute and drain. If using shirataki noodles, rub with salt, rinse, and drain.
2

Roughly chop the cabbage and cut the ◎ ingredients into bite-sizes. Rinse the bean sprouts.
3

Add water and instant beef stock to a pot and bring to a boil. After it boils, add cabbage, bean sprouts, ◎ ingredients in that order and boil. If you are using shirataki noodles, add now.
4

When the vegetables have softened, add Chinese noodles and stir to untangle. Add soy milk (or milk), sesame oil (or Ra-yu spicy chili oil), and black pepper. It's done.
5

In this photo, I added an egg and chives for a finishing touch.
6

Here I used shirataki noodles. They're healthy and they don't get soggy like regular noodles. They'll be okay even if you let them sit a little while.
7

The gamchimi beef stock I used comes in small pouches, so it's easy to use. There's about 1 heaping tablespoon in each 10 g pouch.