sweetnutritionnyc
Ramen noodles in a cup are often filled with sodium. It doesn’t FEEL healthy to be eating powdered food rehydrated by water. So…here’s the next best thing
Ingredients:
1 package of frozen ramen noodles (one pouch should be around 400kcal)
1, 16oz container of miso broth
1/2 16oz container of vegetable broth
1 tbsp. sriracha
2 cups spinach, fresh
1lb portobello mushrooms, sliced
1 scallion, chopped
2 eggs, poached
Directions:
First make the noodles according to package, set aside.
In same pot boil water. Add about 1 tsp vinegar and swirl so it makes a little whirlpool (with a spoon). Add the two eggs gently and let that cook 2 minutes. Remove with a spoon, gently, and add to a bowl. Set aside.
Heat a larger pot with the broths and let it get to a boiling point. Reduce to medium heat and add sriracha and spinach. Let it cook until spinach is wilted.
Spray a small non-stick skillet add mushrooms, salt and pepper and cook a few minutes on each side. You may need to do this twice.
Arrange two bowls. Put noodles in each bowl, add the scallions and mushrooms to each bowl. Add the hot broth on top. Top it with the egg.
Nutrition Facts:
Calories; 319kcal
Protein: 14g
Carbs: 40g
Fiber: 1.6g
