Shortcut Healthy(er) Ramen

Enjoy this elevated bowl of ramen noodles on nights when you can't get to the grocery store and don't feel like cooking! This recipe is a lifesaver to have in your back pocket.

This is my version of a healthy(er) ramen bowl. I love making this because I always have a couple packs of ramen noodles in the closet. I can throw whatever veggies I gave floating around in the fridge into the bowl, make the soup with low sodium stock (I like better than bullion), or even better, bone broth, add in some leftover meat or soft boil and egg, and top it with whatever I want. This time I did peanuts and sriracha but you could do lime, cilantro, wasabi, edamame, whatever! It takes minutes to make a zero planning ahead.

Shortcut Healthy(er) Ramen

Ingredients

• 1-2 eggs

• 1 packet ramen noodles, any flavor

• 2 cups low sodium broth

• 2 cups vegetables of your choice (shredded carrots, cabbage, spinach, mushrooms, snap peas, edamame, cucumber, the sky's the limit!)

• Toppings of your choice (peanuts, sriracha, cilantro, lime, etc)

Directions

Directions should always be short and to the point.

1. Boil 2 cups water in a small saucepan. Add the egg(s) and boil for 6 minutes. Immediately remove with a slotted spoon and place in cold water to cool.

2. Replace the water with 2 cups broth of choice, and bring to a boil. Add the ramen noodles, discarding the seasoning packet, and cook according to package directions.

3. To the bottom of your soup bowl add the vegetables you plan to use. When the noodles are ready, dump them and the broth over your vegetables, allowing them to soften slightly.

4. Add toppings of your choice and enjoy!