Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 2 tbsp Low-Sodium Ramen Spice Packet:
- 2 tbsp of ground ginger (or Chinese 5 spice)
- 1 tbsp of black pepper
- 2 tbsp of garlic powder
- 2 tbsp of onion powder
- 1 oz grapeseed, peanut, or sesame oil OR 1Tbsp butter (100mg sodium)
- 1/2 tsp Worcestershire sauce (40mg sodium)
- 1/2 tsp sriracha (61mg sodium)
- 6 cups water and 1 cube of no salt chicken bouillon and 1 cube of no salt beef bouillon OR substitute 3 cups of low-sodium/no salt added chicken broth plus 3 cups of low-sodium/no salt added beef broth (720mg sodium if using low sodium/no salt added broth)
- 1 tbsp low-sodium soy sauce (570mg sodium)
- 12 oz package ramen noodles (500mg sodium) - (Can substitute low-carb pasta, cabbage, or spinach for the ramen noodles)
Optional ingredients and toppings:
- Protein of your choice: soft/hard-boiled egg, chicken, pork, beef
- Rinsed, canned spinach, carrots baby corn, mushrooms, water chestnuts, bamboo shoots
- Any fresh vegetables you like scallions, shallots, spinach, bean sprouts, cilantro, mint
Instructions
- Place the oil, onions, Worcestershire sauce, sriracha, and spice packet in a large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
- Add the water OR chicken stock and beef stock, and soy sauce and bring to a boil over high heat.
- Add the noodles/cabbage/bok choy to the boiling soup and cook for about 3 minutes.
- Add any additional ingredients/toppings you wish.
Nutrition Facts
- Number of Servings Per Container: 6
- Serving Size: 1.5 cup
- Calories: 100
- Total Fat: 6g, 8%
- Saturated Fat: 1.5g, 7%
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 190mg, 8%
- Total Carbohydrate: 11g, 4%
- Dietary Fiber: 1g, 5%
- Total Sugars: less than 1g
- Added Sugars: 0g, 0%
- Protein: 2g, 5%
- Vitamin D: 0mcg, 0%
- Calcium: 20mg, 0%
- Iron: 0.8mg, 4%
- Potassium: 200mg, 4%