Healthy Ramen Lots of Vegetables

1. 1

   Boil the Chinese noodles for about 1 minute and drain.

2. 2

   If using shirataki noodles, rub with salt, rinse, and drain.

3. 3

   Roughly chop the cabbage and cut the ingredients into bite-sizes.

4. 4

   Rinse the bean sprouts.

5. 5

   Add water and instant beef stock to a pot and bring to a boil.

6. 6

   After it boils, add cabbage, bean sprouts, ingredients in that order and boil.

7. 7

   If you are using shirataki noodles, add now.

8. 8

   When the vegetables have softened, add Chinese noodles and stir to untangle.

9. 9

   Add soy milk (or milk), sesame oil (or Ra-yu spicy chili oil), and black pepper.

10. 10

    It's done.

11. 11

    In this photo, I added an egg and chives for a finishing touch.

12. 12

    Here I used shirataki noodles.

13. 13

    They're healthy and they don't get soggy like regular noodles.

14. 14

    They'll be okay even if you let them sit a little while.

15. 15

    The gamchimi beef stock I used comes in small pouches, so it's easy to use.

16. 16

    There's about 1 heaping tablespoon in each 10 g pouch.

* Per serving · 4 servings · Values may vary.

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