Veggie-Packed Healthy Ramen

Name: Veggie-Packed Healthy Ramen
Yield: Serves 3 servings
Ingredients: 1 package Chinese-style noodles or shirataki noodles; 1-1 1/3 cups (about 150–200 grams) cabbage; 1/3 package bean sprouts (or 1/2 stalk green onion) – bean sprouts or green onion, as you like; About 1/2 stick fish cake, 3 sausages, or 1/2 fish sausage – use your preferred amount of fish cake, sausage, or fish sausage; 2 1/2 cups water (about 600 ml); 1 tablespoon (about 15 grams) beef soup stock granules (such as Dashida or similar); 3 tablespoons (about 1.7 fl oz or 50 ml) soy milk or milk; 1 small amount of sesame oil or chili oil, and black pepper (optional)

miyuki12 @cook_40039079

The broth tastes just like instant ramen and is a big hit with kids! You can also use shirataki noodles instead of regular noodles. Load it up with plenty of vegetables and enjoy!
Recipe background:
I made this for my daughter when she wanted instant ramen, and she loved it. Most instant ramen uses fried noodles, so this version is a bit healthier. Even though I use store-bought soup base, my family eats lots of veggies with this, so I make it as a ramen substitute from time to time.

miyuki12 @cook_40039079

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Ingredients

Serves 3 servings

1 packageChinese-style noodles or shirataki noodles
1-1 1/3 cups(about 150–200 grams) cabbage
1/3 packagebean sprouts (or 1/2 stalk green onion) – bean sprouts or green onion, as you like
About 1/2 stick fish cake, 3 sausages, or 1/2 fish sausage – use your preferred amount of fish cake, sausage, or fish sausage
2 1/2 cupswater (about 600 ml)
1 tablespoon(about 15 grams) beef soup stock granules (such as Dashida or similar)
3 tablespoons(about 1.7 fl oz or 50 ml) soy milk or milk
1small amount of sesame oil or chili oil, and black pepper (optional)

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Steps

1

Boil the Chinese-style noodles in hot water for about 1 minute to remove the alkaline taste. If using shirataki noodles, rub them well with salt, rinse, and drain.
2

Roughly chop the cabbage. Cut the fish cake, sausage, or fish sausage into bite-sized pieces. Rinse the bean sprouts quickly.
3

Add the water and beef soup stock granules to a pot and bring to a boil. Add the cabbage, bean sprouts, and your choice of fish cake or sausage in that order. If using shirataki noodles, add them now.
4

When the vegetables are tender, add the noodles and loosen them. Stir in the soy milk (or milk), and add sesame oil (or chili oil) and black pepper to taste. Serve hot.
5

The main photo shows the ramen topped with an egg and some garlic chives added at the end.
6

This version uses shirataki noodles. They’re healthy and don’t get soggy, so it’s fine even if it sits for a while.
7

The beef soup stock I used comes in small packets, which are convenient. One 10-gram packet is a heaping tablespoon.
8

Thank you to John Lee Cooker for adding boiled dumplings to this recipe!