Healthy Ramen Lots of Vegetables

Healthy Ramen Lots of Vegetables

Even kids love this broth, which tastes like instant ramen broth. You can use shirataki noodles instead of regular noodles! Feel free to add lots of vegetables.

Ingredients: 3 servings

Chinese or shirataki noodles
1 package
150 - 200 g
Bean sprouts (or the white part of a green onion)
1/3 bag of bean sprouts (or 1/2 a green onion)
Kamaboko, sausages, or fish sausage
as desired (probably about 1/2 kamaboko fish cake, 3 wiener sausages, or 1/2 piece of fish sausage)
600 ml
Instant beef soup stock (Gamchimi) (or dashida)
15 g (1.5 pouches)
Soy milk or milk
3 tablespoons (50 ml)
Sesame oil or Ra-yu
A small amount


1. Boil the Chinese noodles for about 1 minute and drain. If using shirataki noodles, rub with salt, rinse, and drain.
2. Roughly chop the cabbage and cut the ◎ ingredients into bite-sizes. Rinse the bean sprouts.
3. Add water and instant beef stock to a pot and bring to a boil. After it boils, add cabbage, bean sprouts, ◎ ingredients in that order and boil. If you are using shirataki noodles, add now.
4. When the vegetables have softened, add Chinese noodles and stir to untangle. Add soy milk (or milk), sesame oil (or Ra-yu spicy chili oil), and black pepper. It's done.
5. In this photo, I added an egg and chives for a finishing touch.
6. Here I used shirataki noodles. They're healthy and they don't get soggy like regular noodles. They'll be okay even if you let them sit a little while.
7. The gamchimi beef stock I used comes in small pouches, so it's easy to use. There's about 1 heaping tablespoon in each 10 g pouch.

Story Behind this Recipe

This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison.