Homemade Quasi-Ramen
My family loves ramen, but it isn’t always convenient to get out to our favorite restaurants for a ramen-fix. I stumbled across a recipe for a “Spicy Pork and Mustard Green Soup” that was a home run with my kids and is pretty healthy.
Now, this isn’t a traditional ramen – but it is yummy, fast and easy to make, and perfect for a cold winter night. You can find the full recipe on epicurious.com (http://www.epicurious.com/recipes/food/views/spicy-pork-and-mustard-green-soup-51210260).
Here are the minor modifications I’ve made. I use 1 1/2 lb of pork (it’s 3 times as much as the recipe to load the kids up on protein). I offset this by using 5 cups of chicken broth, instead of 4. I also use ramen noodles instead of rice noodles; both work fine, but my kids prefer ramen! We like it less soupy, so 12 ounces of noodles seems to work well. Note that I recommend adding the mustard greens pretty close to eating since they can discolor if cooked too long.
This dish has lots of components that can be swapped around depending on what you have at home. It also keeps well if you have leftovers, so I may double up the quantity next time I make it. The base recipe makes 4 servings and each serving (before my modifications) has a whopping 21g of protein and 3 grams of fiber.
Now, if the weather would just get cold again so I can make my quasi-ramen!
