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.
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 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!
If You want something more Asian style feel free to check these recipes
Otherwise, put Your cook’s hat and let’s go cooking 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!
- 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
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.
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).
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.