HEALTHY HOMEMADE RAMEN NOODLE SOUP
Español Love instant ramen but know it’s not doing your body any favors? Here’s a homemade version that’s just as comforting, but made with real ingredients — perfect for the whole family, kids included.
Store-bought instant noodle soups tend to be high in sodium and preservatives. High sodium intake has been linked to a higher risk of hypertension and other health concerns. This homemade version gives you full control over what goes into your bowl.
Why you’ll love this recipe:
- Packed with vitamins and minerals from a variety of vegetables.
- Lower in sodium, which matters if you’re watching your intake for hypertension or another condition.
- The shrimp adds protein; enjoyed in the amounts used here, it can fit into a balanced diet.
- A great way to get kids excited about swapping instant noodles for something more natural — the colorful veggies make it fun for little ones too.
Ingredients
- 1 package rice noodles
- 1/4 cup frozen mixed vegetables
- 1 tbsp soy sauce
- 1 garlic clove
- 2 tbsp chopped onion
- 1 tsp chopped chives
- 1/2 tsp dried parsley
- 3 pieces dried shrimp
- 8 cups water
- 250 g shrimp (or 1/2 lb)
- Salt to taste
Instructions
- Soak the rice noodles in cold water for 10 minutes.
- In the 8 cups of water, boil the dried shrimp along with the soy sauce, garlic, and onion.
- Boil for 6 minutes, then blend and strain. This will be your broth base.
- Add the frozen vegetables, parsley, and fresh shrimp to the broth. Season with salt to taste.
- Once the shrimp is cooked through, add the rice noodles and cover for 3 minutes.
- Adjust seasoning with chives, a bit more soy sauce, and salt if needed.
Tips & substitutions
For a gluten-free option, make sure your rice noodles are 100% rice and use tamari instead of regular soy sauce.
No dried shrimp on hand? Add a bit more fresh shrimp to deepen the broth’s flavor.
For a lower-sodium version, use reduced-sodium soy sauce.
Swap the frozen vegetables for fresh chopped ones (carrot, peas, corn) if that’s what you have.
Homemade ramen Noodle soup
Ingredients
- 1 package rice noodles
- 1/4 cup frozen mixed vegetables
- 1 tbsp soy sauce
- 1 garlic clove
- 2 tbsp chopped onion
- 1 tsp chopped chives
- 1/2 tsp dried parsley
- 3 pieces dried shrimp
- 8 cups water
- 250 g shrimp
- salt to taste
Instructions
- Soak the rice noodles in cold water for 10 minutes.
- In the 8 cups of water, boil the dried shrimp along with the soy sauce, garlic, and onion.
- Boil for 6 minutes, then blend and strain. This will be your broth base.
- Add the frozen vegetables, parsley, and fresh shrimp to the broth. Season with salt to taste.
- Once the shrimp is cooked through, add the rice noodles and cover for 3 minutes.
- Adjust seasoning with chives, a bit more soy sauce, and salt if needed.
