I’ve been eating a lot of soup lately, as part of my plan to lose the baby weight, and this Ginger Garlic Broccoli & Mushroom Ramen Soup hits the spot! There’s enough carbs, protein, fibre, and broth to keep me full, and lots of deliciously flavoured veggies because…deliciously flavoured veggies!
I actually started with a recipe for ginger garlic bok choy, but subbed in broccoli instead because that’s what I had. I added in mushrooms and a bit of an egg omelette, for a meaty bite. Once I quickly stir-fried the broccoli, pan-fried the mushrooms (and then fried up the omelette in the same frying pan), I spooned it all over the noodles and broth. Et voila, a hearty, healthy meal!
While I used (egad!) prepackaged noodles for the soup, I highly recommend just making up some broth and adding noodles. It’s pretty easy to do and fewer preservatives! But, I believe in progress not perfection, and I’m slowly cutting out almost all preservatives in my kitchen. It’s a trade-off — if I only have 15 minutes to make dinner, do I want to stick a frozen something (that is definitely full of preservatives) into the oven, or do I want a bowl of soup where only the noodles aren’t preservative-free, but the stir-fried vegetable topping is pure healthiness? For me, I’m happy to quickly whip up this easy veggie noodle soup; it only takes 15 minutes to make!
Want to make some too? Let’s!
- 1 package ramen noodles (packet w/ broth)
- 1 head broccoli
- 1 egg
- 2 tsp. vegetable oil
- 1 tsp. ginger, zested or finely chopped
- 2 cloves garlic
- 1/4 tsp. hot pepper flakes
- 3 tbsp. water
- 1 tsp. sesame oil
- Prepare noodles according to package.
- Wash and cut florets off head of broccoli, chop garlic, and wash and slice mushrooms.
- Heat 1 tsp. oil in a frying or saute pan, and add garlic, hot pepper flakes, and ginger. Fry one minute or until fragrant.
- Add in broccoli and water and put a lid on the pan. Cook over medium heat for 10 minutes.
- While the broccoli is steam frying, fry the mushrooms in the remaining 1 tsp. of oil.
- Set mushrooms aside, and use the same frying pan to fry up the egg (either as a sunny-side up egg or as an omelette -- whichever you prefer).
- When broccoli is done, stir in sesame oil and mushrooms.
- Split the noodles and broth between two bowls, top with the broccoli and mushroom mixture, and put half of the egg on top.
Pro tip: I prefer to zest my ginger as opposed to chopping it finely, as it's soooo much easier. I pre-peel ginger and then freeze it, and zest it straight from the freezer.
Amount Per Serving: Calories: 299 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 93mg Sodium: 861mg Carbohydrates: 29g Fiber: 2g Sugar: 1g Protein: 9g
The soup isn’t spicy, as I was also cooking for the spice-adverse DH, but you could easily add in some more hot pepper flakes for a bigger oomph per bite ratio. You could also easily switch out the veggies for other ones. Kale? Swiss chard? Ooh, I think Swiss chard would be really nice in this!
If you make this recipe, let us know which vegetables you used! And, if you’re so inclined, I’d appreciate a share on social media! This blogger has goals! (Very delicious chocolate-chip studded ones.)
Next Post: I’m in a soup kinda mood these days (see above), so I think I’ll share my Knock Your Socks Off Cream of Mushroom Soup recipe! Better than any preservative-laden canned soup you’ll ever have!