Ramen soup is the perfect meal when you want to take in the simplicity of ramen noodles but made better for you. This is the perfect recipe to alter for your own tastes too!
Brr, it’s cold out here! When I woke up this morning the wind chill temperature was -7 degrees… yep.. not going to the gym today. Drat…
So in my day in the house my dad and I took on one of our more recent traditions, sausage making. My dad and I make about 75 pounds of our own sausage every January or February. The process takes all morning but is a lot of fun. I enjoy it because I get to know exactly what is going into my food. I know that nice cuts of meat are chosen and is not packed with as many preservatives as the store bought stuff. Here’s a pic from last year’s ceremony.
Since this process took a few hours out of my day, that meant a simple (and warm) dinner was in order.
This soup is such a great comfort food. One, it brings back all of the memories of the past heating up a simple bowl of ramen noodles (except this one is 1000x better). Two, it is SO easy to change based on your taste. I have a simple go to broth and all you have to do is add in the toppings you desire. Like it hot? Add in sriracha. Want some seafood? Add in shrimp. There are so many different toppings you can add into this soup!
- Snow peas
- Roasted squash
- Cubed tofu
- Sliced jalapeno
- Fried eggs
- Wasabi paste
- Bean Sprouts
These are just a few of the infinite number of toppings you can put on your soup. Have fun with this meal! Make it your own and get creative with your toppings!
Prep time 30 minutes, Serves 2
- 2 tbs oil
- 1 medium sized onion, diced
- 6 cloves garlic, minced
- 2 tsp ginger, grated
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 1 cup water
- 1 and 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 1/2 tsp worcestershire sauce
- 2 tsp soy sauce
- 2 packages of ramen, seasoning packet discarded
- Optional: Rotisserie chicken slices, to taste
- Optional: 4 green onions, white and green parts, chopped
- Optional: 6 small radishes, sliced
- Optional: Carrots, shredded, to taste
- In a large pot over medium heat, add 1 tbs oil. Add chopped onion to pan and cook until beginning to soften, about a minute. Add in garlic, ginger and mushrooms to the pan. Cook until mushrooms begin to brown, about 4 minutes.
- In the pot add in chicken broth, water, pepper, garlic salt, worcestershire and soy sauce. Bring to a boil.
- Place ramen noodles into pot and cook 3 minutes until soft.
- Add in desired toppings and serve.