Instant Ramen Noodle Soup with Vegetables

Ramen noodle soup is endlessly popular in China—small wonder, as the Chinese invented this wonderfully thin and curly noodle. Instant plain dried ramen noodles are available in Asian markets— if necessary, use the packaged flavored variety and omit the seasoning packets.

MAKES 3 TO 4 SERVINGS

4 cups reduced-sodium vegetable broth

2 cups water

1 cup frozen peas and carrots

3 scallions, white and green parts separated, thinly sliced

1 tablespoon reduced-sodium soy sauce, or to taste

1⁄2 tablespoon chopped fresh ginger

1 teaspoon Chinese hot oil, or to taste

4 ounces instant plain ramen noodles

1⁄2 tablespoon toasted (dark) sesame oil

In a medium saucepan, bring the broth, water, peas and carrots, white parts of the scallions, soy sauce, ginger, and hot oil to a boil over high heat. Add the noodles and return to a boil. Reduce the heat to medium-high and cook, stirring to break up the noodles, until noodles are al dente, 2 to 3 minutes. Remove from heat and stir in the scallion greens and sesame oil. Serve at once.

{PER SERVING} Calories 276 • Protein 22g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 38g • Dietary Fiber 8g • Sodium 934mg

hancheng

See author's posts