Ramen

This healthy ramen dish features a savory miso broth infused with fresh vegetables and tender noodles, offering a comforting yet nutritious meal. Packed with flavor and wholesome ingredients, it's perfect for a quick dinner or lunch.

Ingredients

• Whole wheat ramen noodles - 140 grams
• Low-sodium vegetable broth - 500 ml
• Miso paste - 2 tablespoons
• Carrot - 1 medium, julienned
• Baby spinach - 100 grams
• Green onions - 2, sliced
• Shiitake mushrooms - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 teaspoon
• Tofu - 100 grams, cubed
• Soy sauce - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Add sliced shiitake mushrooms and julienned carrots to the pot, cooking for 5-7 minutes until they soften.
3. Pour in the low-sodium vegetable broth and bring to a boil. Stir in the miso paste until fully dissolved.
4. Add the whole wheat ramen noodles to the pot and cook according to package instructions, usually around 4-5 minutes.
5. In the last minute of cooking, add the baby spinach and cubed tofu to the pot, allowing the spinach to wilt.
6. Season with soy sauce and, if desired, sprinkle chili flakes for added heat.
7. Divide the ramen into two bowls and garnish with sliced green onions before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables which can help reduce inflammation.
• Whole wheat noodles provide more fiber than regular noodles, aiding digestion.

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