Is there a healthy-ish ramen that's somewhere between instant, and lots of work?

[Anonymous]

My teenager cooks dinner for the family once a week, and he'd like to make ramen.

Is there a middle ground between a package full of MSG and salt, which I'm OK with as a snack for a teen, but not as a full meal, and a recipe with a lot of parts and steps?

[Anonymous]

America's Test Kitchen has some decent ramen recipes that are relatively quick. Like their ginger beef and ramen is decent and only 30 minutes, but not sure what you/your teen consider a lot of ingredients and steps: https://www.americastestkitchen.com/recipes/7196-ginger-beef-and-ramen-noodle-soup

My kids love their chicken and ramen, which is a bit longer but not really that much more involved.

[Anonymous]

Toss the packet and just use the noodles. I make Ramen like once a week! Add chicken, hard boiled eggs, vegetables, better broth or whatever you want.
The noodles themselves are the same ones Japanese people eat.

[Anonymous]

You can get the noodles.
Probably important to use broth that's not low sodium! Scallions are another flavor enhancer. Rooster sauce and lime juice to make it more like a restaurant? And then all the add-ins that others suggest. A chance to perfect your soft boiled egg!

[Anonymous]

Anonymous wrote:My teenager cooks dinner for the family once a week, and he'd like to make ramen.

Is there a middle ground between a package full of MSG and salt, which I'm OK with as a snack for a teen, but not as a full meal, and a recipe with a lot of parts and steps?

Yes

Mung bean noodles you can find them at any Asian grocery .
Boil some water drop noodles into water turn off heat let sit for five minutes then drain. Each person adds however much noodles they eat to a bowl then laddie soup over noodles when serving

Chicken breast chopped and cooked before hand we like a lot of chicken
Chicken stock
Soy sauces
1 tablespoon sugar or one half tablespoon
Garlic 2 cloves or two teaspoons
Ginger 1 teaspoon
Bok choy
And other vegetables your family likes
We use carrots and shitake mushrooms
Eggs ( scramble in a measuring cup) then add to stock slowly to form ribbons. Egg should not be super cold when adding to hot stock or it will look cloudy .

[Anonymous]

I like Annie Chun’s. They have a range of flavors/calories/sodium, so you can pick based on what matters most. I usually add veggies, but your son will probably want to add some meat.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My teenager cooks dinner for the family once a week, and he'd like to make ramen.

Is there a middle ground between a package full of MSG and salt, which I'm OK with as a snack for a teen, but not as a full meal, and a recipe with a lot of parts and steps?

Yes

Mung bean noodles you can find them at any Asian grocery .
Boil some water drop noodles into water turn off heat let sit for five minutes then drain. Each person adds however much noodles they eat to a bowl then laddie soup over noodles when serving

Chicken breast chopped and cooked before hand we like a lot of chicken
Chicken stock
Soy sauces
1 tablespoon sugar or one half tablespoon
Garlic 2 cloves or two teaspoons
Ginger 1 teaspoon
Bok choy
And other vegetables your family likes
We use carrots and shitake mushrooms
Eggs ( scramble in a measuring cup) then add to stock slowly to form ribbons. Egg should not be super cold when adding to hot stock or it will look cloudy .

OP here,

I agree that mung bean noodles are lower calories, but for my family, with a combination of young kids and teen athletes, I think we need something with calories. I'm not looking to avoid calories, but things like salt, and preservatives, and to add things like fiber, protein, and vegetables.

Does anyone have a thought on whether the dry ramen from say Whole Food is healthier than the dry ramen you get from a Maruchan package? I know that a pack of dry Maruchan prepared with their seasoning packet is not a great choice, but I'm unclear whether the seasoning packet is the issue.

[Anonymous]

Why not dine out?

[Anonymous]

Anonymous wrote:Why not dine out?

Because my teen has asked to learn to cook ramen?

Isn't that enough reason?

[Anonymous]

Anonymous wrote:I like Annie Chun’s. They have a range of flavors/calories/sodium, so you can pick based on what matters most. I usually add veggies, but your son will probably want to add some meat.

those are gross.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My teenager cooks dinner for the family once a week, and he'd like to make ramen.

Is there a middle ground between a package full of MSG and salt, which I'm OK with as a snack for a teen, but not as a full meal, and a recipe with a lot of parts and steps?

Yes

Mung bean noodles you can find them at any Asian grocery .
Boil some water drop noodles into water turn off heat let sit for five minutes then drain. Each person adds however much noodles they eat to a bowl then laddie soup over noodles when serving

Chicken breast chopped and cooked before hand we like a lot of chicken
Chicken stock
Soy sauces
1 tablespoon sugar or one half tablespoon
Garlic 2 cloves or two teaspoons
Ginger 1 teaspoon
Bok choy
And other vegetables your family likes
We use carrots and shitake mushrooms
Eggs ( scramble in a measuring cup) then add to stock slowly to form ribbons. Egg should not be super cold when adding to hot stock or it will look cloudy .

OP here,

I agree that mung bean noodles are lower calories, but for my family, with a combination of young kids and teen athletes, I think we need something with calories. I'm not looking to avoid calories, but things like salt, and preservatives, and to add things like fiber, protein, and vegetables.

Does anyone have a thought on whether the dry ramen from say Whole Food is healthier than the dry ramen you get from a Maruchan package? I know that a pack of dry Maruchan prepared with their seasoning packet is not a great choice, but I'm unclear whether the seasoning packet is the issue.

ATK says the seasoning packet is the issue. We get Maruchan and make it in actual broth with meat, aromatics, and vegetables added.