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Pimped Ramen Soup

by Max

Pimped Ramen Soup

We were no fans of instant Ramen soups because they do not make for a nutricious dinner. However, after a long boycott we figured out to add proteins, fiber, flavour and COLOUR without compromising on simplicity: Instant ramen gets a serious upgrade with soy mince, wakame, and dried mushrooms — all lightweight, long-lasting ingredients that pack a surprising punch of flavour and nutrients.

Preparation

  1. Put about 1 l of water to boil.
  2. While waiting, add the soy mince, dried mushrooms, wakame, and broth (and additional fresh veggies if you have).
  3. Once boiling, add the instant ramen noodles.
  4. Let it boil (or sit) for about 3 minutes.
  5. Add soy sauce to taste.
  6. Add optinal ingredients.

Notes

We love this soup recipe after long cold days. It’s easy, fast, rehydrating and warms you up. Dried mushrooms and wakame algea are often not easy to find. Whenever we find them we stock up, as they are light, long-lasting and add a lot of taste and valuable nutrients (wakame -> calcium, mushrooms -> vitamin D). However, if you don’t have them, they can be substituted with other veggies like carrots, cabbage, etc.

…and don’t forget to squeeze your lemon.