Be sure to choose a vegetarian brand ramen soup where the noodles are baked rather than fried.
Makes 6 1-cup servings
1 1/2 cups water, divided
1 small onion, chopped
2 garlic cloves, minced
1 celery stalk, thinly sliced
1 c sliced mushrooms (about 1/4 pound)
1/2 c thinly sliced green cabbage
1 c chopped bok choy or broccoli florets
2 packages vegetarian ramen soup
Heat 1/2 c water in large pot. Add onion and garlic and cook until onion is soft, about 5 minutes.
Add celery, mushrooms, cabbage, and bok choy or broccoli.
Break ramen noodles into pieces and add to vegetables along with one of the ramen seasoning packets and remaining 1 c water. Stir to mix, then cover and cook over medium-high heat until vegetables and noodles are tender, 5 to7 minutes. Stir occasionally and add a bit more water if mixture begins to stick.
Per 1-cup serving
- Calories 90
- Fat .6 g
- Protein 3.6 g
- Carb 17.6 g
- Sugar 1.2 g
- Fiber 1.6g
- Calcium 27 mg
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