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

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[quote=Anonymous][quote=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?  [/quote]

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 .

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