not so ramen noodle soup

22 Oct
I love ramen noodles. I don’t like the flavor pack or anything but the noodles themselves, the noodles! I love them. And I like to think that because I don’t insult their perfection by adding the seasoning pack, that they love me back. So, this is another one of those pantry type recipes, you can add any veggies you’d like, you can also add meat, chicken or tofu. 
Here’s What You’ll Need:
Ramen noodles
1/2 the box of LOW SODIUM Chicken or Vegetable stock
1 T garlic chili paste-THE BEST STUFF EVER! its like $4 for a tiny bottle but its so worth it. I use it at least once a week. 
LOW SODIUM soy sauce
sesame oil
rice wine vinegar
fresh spinach
frozen broccoli
frozen edamame
(the whiskey in the picture did not go into this soup, but by all means add it if you see fit-I won’t judge)
don’t bother salting, the stock and soy sauce, although both low sodium, are still really high in sodium. 
How to make this super easy soup, if you can even call it soup. Its more like noodles with some broth:
add 1 T of sesame oil and 1 T of the chili garlic paste to a pan, heated over medium heat. stir in whatever vegetables you are using (minus the spinach). 
Add the broth, a dash of soy sauce and a dash of vinegar. Let it come up to a boil slowly. (Just a warning, the vinegar may turn some of your vegetables a duller color, it’s just a chemical reaction that affects the aesthetics of the veggies) 
Once boiling, add in your glorious block of noodles. Once the noodles are soft, add in the spinach, stir and serve!
 Drizzle a little sesame oil on top 🙂 because its yummmmmy. 
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