recipe of the week: ramen on the run.

I'm running a week behind (I wouldn't say I was the most consistent blogger!) but am trying to catch up. So many ideas, not enough time. I'm hoping to write more and share my life and thoughts with you more but I can't promise anything... and find it hard when I often feel like I'm talking to a blank wall.

Anyway, as requested, I'm going to try and share a recipe each week which I've made which is easy and will hopefully encourage you to eat just a little bit healthier.

This week, Ramen on the Run.

We don't watch much TV anymore, but Friday nights, when I'm home alone, I often do some craft and watch a show: my embarrassing favourites are either The Living Room or Better Homes and Gardens (cringe), and I flick to the footy because #melbourne. Anyway, on The Living Room the other week, Miguel shared this recipe for a healthy and delicious work lunch: Ramen on the Run. I prepared a few in advance and they were delicious and healthy!

We eat quite a bit of soup in autumn and winter but I don't often think of making Ramen, and it was great!

Get the recipe here.

I made a few changes to make it slightly healthier (see below), I couldn't be bothered doing any cooking so I didn't include the chicken or the egg (and they're not necessary as it's big and filling enough as is!), and I swapped around some of the veggies, but I used the recipe as a base and it's a winner!

Give it a go, let me know what you think!

To make it even better, I'd highly recommend these changes:

1. swap the two-minute noodles for rice noodles (vermicelli). There's no need to pre-cook them, they're super cheap and healthy and they work well in this soup, 
2. use organic (see point 3) gluten-free soy (or tamari) as they generally have less ingredients in them, and
3. consider your choice of miso. Not all misos are created equal! I usually steer clear of soy products, as most are GMO, so look out for this, but miso is great for many reasons but mostly because it is fermented (post on me getting back into fermented food coming soon – and by soon I mean, hopefully soon, see top of post!) which means it has lots of prebiotics and probiotics and is easy to digest. However, a lot of miso is made shelf-stable by either heating it or by adding alcohol... both methods kill the beneficial bacteria hence losing all the goodness of the miso. I'd recommend splashing out and getting a better quality miso so you get the extra goodness! 

This is a great lunch or dinner. But I especially like it because all you have to do is add hot water so makes work lunches healthy, cheap and easy and can be prepared in advance. Always a winner for me!