Ramen Noodle Soup

This Kosher Ramen Noodle Soup is a warm and comforting dish that combines flavors of savory broth with fresh vegetables and tender noodles. Perfect for a quick weeknight dinner, it's both satisfying and nourishing.

Ingredients

• Ramen noodles - 100 grams
• Vegetable broth - 500 ml
• Soy sauce (Kosher) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Fresh ginger (grated) - 1 teaspoon
• Garlic (minced) - 2 cloves
• Carrot (sliced) - 1 medium
• Shiitake mushrooms (sliced) - 100 grams
• Green onions (sliced) - 2 stalks
• Spinach (fresh) - 50 grams
• Tofu (firm, cubed) - 100 grams
• Nori (seaweed, cut into strips) - 1 sheet

Steps

1. In a medium pot, heat the sesame oil over medium heat and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
2. Add the sliced carrots and shiitake mushrooms to the pot, cooking for another 3-4 minutes until softened.
3. Pour in the vegetable broth and soy sauce, bringing the mixture to a boil.
4. Once boiling, reduce the heat and let it simmer for 10 minutes.
5. In the meantime, cook the ramen noodles according to the package instructions, usually about 3-4 minutes. Drain and set aside.
6. After the broth has simmered, add the fresh spinach and cubed tofu to the pot, cooking for an additional 2-3 minutes until the spinach is wilted.
7. To serve, place a portion of ramen noodles in a bowl, ladle the hot broth and vegetables over the noodles, and garnish with sliced green onions and nori strips.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables like spinach and shiitake mushrooms.
• Provides a good source of protein through tofu.

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