My kids love ramen noodle soup but I don’t want to serve them super-processed unhealthy foods. My version cooks in one pot in less than ten minutes and hits the spot! Seriously, the kids thank me when I make this one. It’s delicious comfort food and an easy clean-out-the-crisper drawer recipe.
Healthy-Yummy Ramen Soup
Serves 4
8 c veggie broth (or combination broth/water)
1 tsp Asian chili sauce or 1/2 tsp red pepper flakes
1/4-inch piece of fresh ginger, shaved and sliced thin (a veggie peeler makes quick work of shaving ginger)
8 oz whole wheat spaghetti, uncooked & broken into 2-inch pieces
3 c bite-size veggies (peas, snap peas, edamame, carrots, spinach, bok choy, bean sprouts, red peppers)
Juice & zest of 1 lime
1/4 c low-sodium soy sauce
Sriracha (optional)
Combine ingredients through spaghetti in a large stock pot; bring to a boil and reduce heat to medium-high for eight minutes or until spaghetti is cooked.
Meanwhile, dice veggies as necessary. I filled a two-cup measuring cup with carrots, celery, peas and edamame (I stock peas and edamame in the freezer at all times), and set aside a full cup of spinach. When the pasta has cooked through, remove the pot from heat and stir in veggies, lime juice/zest, soy sauce, and sriracha if desired.
This recipe can be customized to what’s on and hand and what you like. What veggie goodness do you need to use up? Do you like tofu? Drain/press a container of firm tofu and add it at the beginning. Fresh cilantro leaves make a nice garnish, and you could also use sesame seeds. One of my kids doesn’t like soy sauce so I set soy sauce and sriracha on the table so each diner can season their own bowl.
10-minute healthy veggie soup: isn’t that a miracle?
yum. Throw an egg on top and I am in.
See, easy to customize!