Healthy Ramen Bowl
Ingredients
The base
-
7.5
oz
gluten-free ramen noodles
-
2
cups
broth
-
2
tbs
soy sauce
The vegetables
-
1
red pepper, sliced
-
4
oz
mushrooms, sliced
-
4
cups
cabbage, sliced
-
1
carrot, grated
-
2
scallions, chopped
The protein
The flavorings
-
1
tbs
olive oil
-
1
tsp
grated fresh ginger
Instructions
- Boil water in a medium pot and gently simmer the eggs for 12 minutes.
- Remove the eggs, cool, peel, and cut in half.
- In a skillet, heat olive oil and cook ginger for a minute, then add red pepper and mushrooms, sautéing for 3 minutes.
- Add cabbage and cook for another minute, then stir in broth and soy sauce, heating briefly.
- Return the pot with water to boil and cook the noodles according to package directions, then drain.
- Combine the noodles with the vegetable mixture in the skillet.
- Serve the ramen in bowls topped with carrots, scallions, and halved hard boiled eggs.
Nutrition Facts (estimated)
Servings
6
Calories
287
Total fat
13g
Total carbohydrates
30g
Total protein
12g
Sodium
1450mg
Cholesterol
187mg
You might also like