Recipe type: Vegetarian
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3 Servings
An easy vegetarian low sodium dish to satisfy your comfort food cravings
  • 2 packs ramen noodles (or instant noodles)
  • 1 pound cremeni mushrooms
  • 3-4 cups sodium free veggie broth
  • 1 tablespoon safflower oil (or grapeseed oil)
  • 2 garlic cloves (minced)
  • 1 teaspoon grated ginger
  • ¼ cup coconut aminos (or low sodium soy sauce)
  • Salt and pepper to taste
  • 3 cups water
  • 3 large boiled eggs
  • Scallions, jalapenos and cilantro for topping
  1. To roast the mushrooms, preheat your oven to 450°F and line a baking sheet with foil paper. Toss mushrooms with a drizzle of olive oil, salt and paper and roast for 20 minutes until brown. When ready, remove from oven and set aside. To keep the mushrooms warm, cover the top of the baking sheet with foil paper.
  2. To cook the broth, place a deep skillet over medium high heat. Add oil, garlic, ginger, salt and pepper and sauté until fragrant, making sure that it doesn’t burn. Add coconut aminos and veggie broth and stir. Let the broth simmer on the stove top for 10 minutes. Turn off the heat while leaving the skillet on the stove top to keep the broth warm.
  3. Add 3 cups of water to another skillet and bring to a boil. Immerse ramen noodles into the boil water and boil until cooked, about 3 minutes. Use the water for the ramen to boil the eggs for about 8 minutes.
  4. Divide cooked ramen into 3 serving bowls and top with 1 cup of cooked broth. Top with boiled eggs and garnish with mushrooms, jalapenos and cilantro.
Nutrition Information
Serving size: 1 bowl; Calories: 475; Fat: 8.5g; Carbohydrates: 38g; Sugar: 1g; Sodium: 4mg Fiber: 4g; Protein: 16g; Cholesterol: 0g;
Recipe by My Digital Kitchen at