Quick and Healthy Asian Noodle Soup

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recipe for easy asian noodles

Hi, I’m Jeanette Nyberg, and I can’t believe I’m still alive to post this recipe. Approximately 50% of my meals during college were 10 cent packages of ramen noodles that were made up of 90% MSG and a wavy block of delicious noodles. I’m still alive despite this 4-year diet, and I still love Asian noodles.

So does my 15 year old, and I’ve found a still-easy way to make Asianesque noodles that are healthy and versatile.

Quick and Healthy Asian Noodle Soup

Ingredients:

1 box Ramen broth – I used Imagine Organic Ramen Broth from Target and found it flavorful but not overpowering.

Fresh baby spinach or dark greens mix

Extra firm tofu

Egg

Packaged noodles like udon or ramen. Pre-cook them if they’re dried. I actually used a package of jumbo Udon noodles like this one, and threw out the little packet of seasoning.

jumbo udon noodles package

Optional extras: thin sliced mushrooms, shredded carrots or zucchini, hot sauce, soy sauce, seaweed, thin sliced green onions. Okay, maybe this is more of an anything goes sort of Asian-style noodle bowl that happens to use ramen broth.

Directions:

Cook the noodles according to the package directions if they are dried.

Heat half the box (32 oz) of ramen broth and a big handful of greens in a medium pot until almost boiling.

Add in the noodles, cubed tofu (half a brick), egg, and whatever other vegetables you desire. Add more broth if it’s getting crowded in there.

Simmer for 3-4 minutes, or until the noodles are all ready.

Remove from heat ad add soy sauce and hot sauce to taste. Serves 2

 

Quick and Healthy Asian Noodle Soup

Quick, healthy and versatile Asian-inspired soup for those of you who love Ramen but don't want to slowly corrode your innards.

Course Main Course, Soup
Cuisine Japanese
Keyword noodles
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 2 people
Author Lifewhack.me

Ingredients

  • 1/2 box Ramen broth from a 32 oz box
  • 2 handfuls Fresh baby spinach or dark greens mix
  • 1/2 block Extra firm tofu cubed
  • 1 egg lightly beaten
  • 2 packets soft noodles like udon

Optional extras: thin sliced mushrooms, shredded carrots or zucchini, hot sauce, soy sauce, seaweed, thin sliced green onions.

Instructions

  1. Cook the noodles according to the package directions if they are dried.
  2. Heat half the box (32 oz) of ramen broth and a big handful of greens in a medium pot until almost boiling.
  3. Add in the noodles, cubed tofu (half a brick), egg, and whatever other vegetables you desire. Add more broth if it's getting crowded in there.
  4. Simmer for 3-4 minutes, or until the noodles are all ready.
  5. Remove from heat ad add soy sauce and hot sauce to taste. Serves 2

Recipe Notes

You can add any thinly cut or shredded vegetables or meats you like to this soup. Keep some frozen on hand for whenever you want to whip up a quick batch of noodle soup.

Bowl of asian noodle soup - asian noodle soup recipe

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