Instant ramen noodles aren’t just for college students and don’t have to be so unhealthy. I don’t buy packaged foods often, but sometimes you just need a big bowl of steaming hot broth and noodles (and at 75 cents a pop who can argue?). Try to find brands with lower sodium and no animal products. This means no chicken, beef, or seafood flavors. Vegan means no animal products and chicken flavoring usually implies it came from a chicken, so it’s not vegan. Stick to vegetable broths, the one I used was mushroom.
But the best way to counteract the evils of packaged foods? Throw some fresh stuff in there too! This is just one of many variations I make when I want to jazz up my ramen. I also suggest tofu, spinach, carrots, radishes, cabbage, edamame, jalapeños or any combination of these.
Jazzed-up Ramen Noodles
1 package of instant ramen soup
2 cups water (may vary based on the brand you use)
1 1/4 inch piece of ginger root, sliced finely
1 clove of garlic, chopped finely
1 bunch bok choy
Fresh basil, chopped finely
Green onion, sliced finely
Red pepper flakes
Cook the noodles accordion to the instructions on the package. My package said to boil 2 cups of water, add the noodles and cook for 3 minutes.
After about a minute of cooking, I added in the ginger and garlic.
I suggest boiling the bok choy for a minute or two first so it is less bitter.
Once the noodle are cooked, transfer to a serving bowl.
Add the bok choy, and top with the basil, green onions, and pepper flakes.
Relive or continue to survive your college days with cheap, easy, and delicious bowl of jazzed -up ramen.