I love Japanese Ramen (and who doesn’t?!). They are so delicious and hearty. However, they are not exactly healthy as they are full of MSG, especially if you eat in ramen shop. Every time I had ramen I always feel thirsty and dehydrated afterwards.
To make good ramen it’s all about good broth. Most ramen shop use pork bones (and a lot of them) to make the broth. It’s a lot of work if you want to make it at home. And honestly the broth can be quite heavy too.
I am in Japan and the kids love ramen. Instead of going to ramen shop I decided to make a healthier version at home.
I found these natural kombu soup base at the supermarket and decided to give it a try.
1. Put the soup base packet in the hot water and boil for 5 minutes.
2. Add in vegetables of your choice. I like to add cabbage as they add sweetness to the broth. I also added some seaweed and Japanese mushrooms. If you want a stronger flavour, you can add 1 tsp of miso or soy sauce but it’s optional.
4. Prepare your protein. Chicken, beef, pork, whatever you like. You can chose to stir fry them, or just to add them straight into the broth.
5. Finally add the noodles and a bowl of healthy ramen is done! Add some spring onions on top for garnish. I also added a little bit of homemade kimchi that I made few days ago!
Yummy, healthy and MSG free!
Here is a link with other healthy ramen inspirations!