Ramen noodles have been a comfort food for many of us throughout our lives. But if you've ever stopped to read the ingredient list, you know that it's not exactly a health food. There is enough salt in one package to count for four or more days worth of sodium intake! So when I found a recipe online for homemade ramen, I was intrigued.
For my version, I switched out a few ingredients for lower sodium and organic versions. I also used a ginger paste instead of fresh ginger, since I don't usually have fresh ginger on hand.
There are so many ways you could personalize this recipe and add your favorite veggies and spices! Here is my version for you! Enjoy!
1 Tbsp. sesame oil
4 cloves fresh garlic, pressed
1 tsp. ginger paste
1 Tbsp. organic tamari
1 1/2 - 2 32 oz. containers organic low sodium chicken broth
2 pkgs. refrigerated yaki soba whole wheat noodles
1 container shitake mushrooms
2 green onions, sliced
2 cups organic baby spinach
Heat sesame oil in a soup pot and saute garlic and ginger for 1 -2 minutes. Add chicken broth, mushrooms, and tamari sauce and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
Add yaki soba noodles (discard seasoning packet) and simmer until noodles have separated, about 5 minutes. Add spinach and stir until wilted. Serve and top with green onions.
My husband loved this meal with some added sriracha sauce to spice it up! :)