Cooking for Children shows you how to make Healthy Ramen Noodles. Its quick, fast, and easy to make with your kids. This recipe takes the idea of ramen noodle soup to a whole new level. You still get the delicious salty flavor that you're used to from the MSG in the instant variety.
1 Cup (16 tbs)
Yellow miso/White miso
3 Ounce (packaged ramen noodles)
4 Medium, thinly sliced
Scallions (green and white)
1⁄4 Cup (4 tbs), sliced
1. In a large saucepan boil chicken stock, water and miso together.
2. Add the noodles, mushrooms, soy sauce, mirin, garlic and onion powder. Stir well. Cook for 3 minutes until noodles are soft.
3. Add the scallions.
4. Serve it hot with a sauce of your choice.
There weren't a lot of convenience foods like boxed muffin and pancake mix, cup of soup and frozen waffles in our house when I was growing up, but one item I absolutely loved whenever my mom made it for us was instant ramen noodles. She would boil water, toss in the brittle brick of tightly wound noodles, then dump in the contents of that naughty little seasoning pack, which contained among other not-so-good things, the notorious flavor enhancer, MSG. Popular in the 60's and 70's, we know now that MSG is something you and your kids should probably avoid consuming.