How many can you feed on a package of Ramen Oriental Noodle Soup? Three or four?
Sound impossible? Not if you embellish it!
Ramen soup is cheap, satisfying, and filling but it really is a bit too salty for my taste.
A package costs 20-some-cents, just add water, cook it up and you have a meal.
My personal challenge was to make it into a healthy vegetarian meal and
I ended up with one of the easiest and most delicious soups I have ever made.
So here is my recipe. Amounts are approximate based on your personal taste.
1 package of Ramen Oriental Noodle Soup
(There are other flavors that are not vegetarian that you can use)
A drizzle of canola oil
8 oz. cubed butternut squash
1/2 large onion, diced
6-8 shitake mushrooms, sliced
32 ounces low sodium vegetable broth
Several handfuls of fresh spinach/kale mixture, coarsely sliced
Sesame oil, to taste (you may also use sesame oil spiced with cayenne if you like your soup spicy)
Drizzle the canola oil in a large sauté pan... just enough to thinly coat the bottom.
Saute the butternut squash, onion and mushrooms until they are beginning to lightly caramelize.
Add the vegetable broth and bring to a boil.
Add the seasoning pack that comes in the soup and stir.
Add the spinach and/or kale and cook just a minute until wilted.
Boil the noodles in water according to the package directions.
Drain well and add to the soup.
Ladle soup into individual bowls and drizzle with some dark sesame oil, to taste.
Give your bowl of soup a quick stir and enjoy!