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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 7g33%
Cholesterol 0mg
Sodium 650mg
Total Carbohydrate 26g55%
Protein 5g11%
Prep Time
Cook Time
Total Time

10 min.

10 min.

20 min.



Veggie Ramen

Fast, lower sodium version of ramen. Great for a quick one person lunch or dinner. 


1 package of dry ramen (the single serving dry brick package not to be confused with "The Cup of Noodles Ramen")
3 green onions (chopped)
1 small carrot (julienne sliced)
1/4 cup of botanically sliced mushrooms (any kind)
1/4 cup of mung bean sprouts or alpha spouts
1 1/2 cups of water
1 crushed clove of garlic
1 tsp. of crushed red pepper flakes
1 tablespoon of Mirin (rice wine) or dry white wine
1 tsp. of black pepper
3 stalks of asparagus cut into thick segments (remove tough ends)
1-2 wedges of lemon
2 sprigs of thyme
1 sage leave minced


1Bring water, soy sauce, garlic, carrot, onions, black pepper, herbs,and wine to a boil within a small sauce pan on medium high.
2As soon as water comes to a boil, add just the package of ramen noodles (do not use the spice packet that comes with the ramen) and let boil for 5-10 minutes until the noodles and all veggies are tender.
3Remove the sprigs of thyme. Pour broth and noodles into a single serving bowl, and squeeze fresh lemon and spouts on top of the noodles. Best eaten when hot.

Cook's Tips:

Jazz things up with experimenting with different veggies everytime you make it. You will avoid the excessive sodium in regular packages of ramen by omitting the seasonings packet that comes with the package.  Also great with lean protein like firm tofu or if you want a little meat, small pieces of pork or chicken (1-2 oz.)