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Homemade Ramen Noodles

September 22, 2015

 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!


Homemade Ramen


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! :)


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