Healthified Homemade Ramen

Serving Size: 2


  • 1 cup mushrooms, sliced
  • Sriracha, optional
  • 1 green onion, sliced
  • 1 hard boiled egg, shelled and halved
  • 1 (3.2 ounce) bundle uncooked 'Japanese style' noodles (used Sokina brand)
  • 0.5 Tbsp reduced sodium soy sauce
  • 2 cup water
  • 2 cup reduced sodium chicken broth
  • 1 tsp sesame oil
  • 1 Tbsp fresh grated ginger root
  • 2 garlic cloves, minced
  • 1 medium carrot, sliced
  • salt and pepper to taste


  1. Place the mushrooms, carrot, garlic, ginger and sesame oil into the pot and cook over medium high heat until the veggies are starting to become tender; about 3 minutes. Once the veggies are ready, add in the chicken broth, water and soy sauce. Season to taste with salt and pepper.
  2. Increase the heat to high and bring it all to a boil. Add in the noodles and allow to cook for 3 minutes (or to package directions if you're using a different brand than I did.) When the noodles are done, remove the pot from the heat and add in the spinach, and allow to wilt.
  3. When the spinach has wilted, give it all a little stir and divide the soup evenly among some large bowls.
  4. Top each with a half of the egg and garnish with green onions and a drizzle of Sriracha if desired. Serve right away and enjoy!

For the full post, visit The Skinny Fork.