We’ve been in a ramen mood around our house lately with the cooler weather. This week, I whipped together Darin’s favorite ramen soup in super quick fashion. I served it with a simple salad and dinner was on the table in 30 minutes or less. 🙌🏻
1 Box Organic Ramen Noodles
2 Cartons Organic Low Sodium Chicken or Vegetable Broth
1-2 Chicken Boullion Cubes
1 Sweet Yellow Onion, Sliced Thin
1 Tablespoon Low Sodium Soy Sauce
1 Small Carton of Button Mushrooms, Sliced Paper Thin
1 Bunch of Cilantro, Roughly Chopped
Pour chicken broth into a medium sized pot. Heat to boiling. Toss in the thin sliced onion. Boil for 3-5 minutes. Add in the chicken Bouillon cubes. Stir until dissolved. Add the entire box of Ramen noodles. Cook noodles according to package directions. At the very end, toss in your thinly sliced mushrooms and cilantro. Pour in soy sauce. Taste for flavor. Add more Boullion or soy sauce for additional flavor. Stir and serve.
