Whole Wheat Ramen Soup

I recently discovered that January is unofficially National Soup Month. How appropriate that practically all my posts this month have concerned soup! And today won’t be any different, as I’ll be offering a whole-wheat ramen soup recipe.

I grew up eating Top Ramen soups for lunch, dinner, and snacks. It’s really tasty stuff, and economical too. Unfortunately, the product does not offer much in terms of protein or fiber.

So I was delighted to find a protein-rich ramen product at my local World Wide Market (also known as Cost Plus).

Hakubaku Organic Ramen

The whole-wheat product you see here contains 9 grams of protein per 3.5 oz. serving. In addition, it contains 3 grams of fiber. The company also makes organic udon (thick noodles) and soma (very thin noodles used in cold Asian-style salad).

Here’s what I made with the ramen:

ORGANIC RAMEN SOUP (1-2 servings)

  • One 15 oz. can chicken broth (I used chicken bone broth, which provides additional protein)
  • One bunch baby bok choy, chopped
  • One bunch green onion, chopped
  • 3.5 oz. Hakubaku Organic Ramen *
  • 1/2 tsp. sesame oil
  • Soy sauce to taste
  • Two hard boiled eggs, sliced (optional)

1.Place broth and vegetables in a saucepan and bring to a boil.

2.Add ramen. Bring to a simmer, cover, and cook for 4 minutes.

3.Add sesame oil, and soy sauce to taste. Garnish with hard boiled egg.

*****

The noodles are a little chewier than regular ramen, but they taste good. This dish can be placed in frig and re-heated in a microwave or any other devices mentioned on this blog. In addition, it stays hot in a metal thermos.

*Hakubaku Organic Ramen can be purchased at the World Wide Market and on amazon.com. I also noted that it is sold through Whole Foods. If you have trouble obtaining this product, substitute 3.5 oz. Barilla ProteinPLUS Thin Spaghetti, which can be purchased at most supermarkets. Like the ramen, this product is also protein-rich and contains 7 grams of fiber per 3.5 oz. serving. You will need to boil the Barilla pasta for 10 minutes until done. I would suggest bring the spaghetti to a boil and cooking it for 5 minutes. Then add the vegetables, bring to a boil again, and cook for 5 more minutes.

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