Quick Homemade Ramen

Quick Homemade Ramen could be just the dairy free recipe you've been looking for. One serving contains 196 calories, 5g of protein, and 7g of fat. This recipe serves 6. For $1.15 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 216 people were glad they tried this recipe. If you have sriracha, kale, dried shiitake mushrooms, and a few other ingredients on hand, you can make it. Plenty of people really liked this Japanese dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Pinch of Yum. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. If you like this recipe, take a look at these similar recipes: Quick Ramen Bowl, Quick Chicken Ramen, and Quick Ramen Noodle Soup.

Servings: 6

 

Ingredients:

4 cups broth (I used chicken, but vegetable would also work)

1 cups shredded carrots

1 ounce dried shiitake mushrooms

4 teaspoons grated garlic

3 teaspoons grated ginger

2 packages instant ramen (noodles only!)

2 cup chopped kale

crunchy golden panko crumbs for topping (see notes)

½ cup chopped scallions or chives

1 tablespoon sesame oil

Sriracha to taste

4 cups water

Equipment:

frying pan

Cooking instruction summary:

Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and hot sauce to taste.

 

Step by step:


1. Heat the sesame oil in a large skillet over medium low heat.

2. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.

3. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.

4. Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened.

5. Add the scallions and stir to combine.

6. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and hot sauce to taste.


Nutrition Information:

Quickview
196k Calories
5g Protein
7g Total Fat
29g Carbs
32% Health Score
Limit These
Calories
196k
10%

Fat
7g
11%

  Saturated Fat
2g
16%

Carbohydrates
29g
10%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
1247mg
54%

Get Enough Of These
Protein
5g
10%

Vitamin K
179µg
171%

Vitamin A
6215IU
124%

Vitamin C
30mg
37%

Copper
0.68mg
34%

Vitamin B1
0.36mg
24%

Manganese
0.43mg
22%

Folate
57µg
14%

Vitamin B5
1mg
12%

Vitamin B3
2mg
12%

Vitamin B2
0.19mg
11%

Iron
1mg
10%

Potassium
338mg
10%

Vitamin B6
0.19mg
10%

Fiber
2g
8%

Phosphorus
83mg
8%

Selenium
5µg
8%

Magnesium
30mg
8%

Calcium
65mg
7%

Zinc
0.87mg
6%

Vitamin E
0.65mg
4%

Vitamin B12
0.07µg
1%

Vitamin D
0.18µg
1%

covered percent of daily need
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