Healthy Ramen Noodles

Healthy Ramen Noodles

Somehow I felt in love with Asian food. And a lot. Bad thing is that takeaways are usually way too fat for me, not acting funny, but really everything is soaked in oil sometimes. And it doesn’t help to save money or nice waist either.

ramen noodle soup

I decided maybe worth to give a go for another Asian meal in my kitchen and see what it will end up – edible or not?

ramen noodle soup

Ramen noodles idea born when I desperately wanted a soup in a mug. Yes, that quick thing with boiling water, calories and no nutrients. Basically, the package was so beautiful! Of course, I couldn’t eat it because of gluten… However, this made me to think on my own, healthy version of Ramen Noodle Soup, and guess what? I’ve done it!

ramen noodle soup

If You want something more Asian style feel free to check these recipes

Sesame Garlic Mushroom Noodle Bowl

Asian Tofu Salad

Spring Rolls with Curry Sauce

Otherwise, put Your cook’s hat and let’s go cooking soup!

ramen noodle soup
ramen noodle soup

Healthy Ramen Noodle Soup

Easy and quick to make soup for mid week dinner would be perfect, if You are looking for healthy and filling option. Add more greens replacing half noodles with spiralised zucchini, some fresh spring onions, dash of soy sauce and Your soup can be ready in 20 minutes!

Healthy Ramen Noodle Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Dinner, Main Course, Soup
Cuisine: Asian, Gluten Free, Healthy, Vegan
Keyword: noodles, ramen
Author: Mrs. Fork
Ingredients
  • 1 cube stock*
  • 1 medium zucchini
  • button mushrooms
  • bunch of spring onions
  • 1 Tbsp soy sauce (GF if needed)
  • bunch of fresh coriander
  • thin rice noodles
  • extra frirm tofu
  • oil for frying
Instructions
  1. In a medium saucepan heat up some oil and add chopped buttom mushrrooms and onion, fry for couple minutes.

    Dissolve stock cube in a mug with hot water and pour into saucepan. Let it simmer.

  2. Spiralize zucchini, or if You using already spiralized just add it to the bowl to cook. Add rice noodles, soy sauce, stir and let simmer.

    Meanwhile, slice tofu into very thin slices, absorb all excess water and fry in the pan on high heat until one side becomes crispy, then flip over and fry another side (takes about 4 minutes each side).

  3. Finally, tturn off the heat of saucepan and ramen noodle soup is ready. Serve hot in a bowl and top with fried tofu and fresh coriander leaves.