Quick and Cheap Japanese Style Ramen at Home

My kids love Ramen noodles and, in an attempt, to make the store bought, sodium filled version a little healthier for them, I decided to put my own spin on it. Believe it or not, they love it!

Here’s my recipe: costing in total about $20

Ingredients:

1lbs Pork Stew Meat

2 32oz containers of Low Sodium Vegetable Broth

1 32oz container of Low Sodium Beef Broth

5 3oz packages of Pork Flavored Ramen (use only 3 flavor packets)

2 10oz cans of Low Sodium Cream of Mushroom Soup

1 bunch of green onions

1 pack of Organic Mizo Soup Mix

6 Eggs

4 cups of water

2 tbls of Olive Oil

1 tbls of Sesame Oil

1 tbls of minced garlic

How to prepare: I usually prepare this in a large InstaPot

Place both the olive oil, sesame oil and minced garlic into the InstaPot and turn it to sauté. Let it heat for 2 minutes.

Next place the Pork Stew Meat into the InstaPot and cook till no longer pink.

Next pour in all 3 of the low sodium broths, miso soup mix, low sodium cream of mushroom soup, 3 ramen flavor packets, 4 cups of water then stir well. Leaving the InstaPot on sauté also slowly drop in your 6 eggs. Place the lid onto the InstaPot (not sealed) for 8 minutes, after 8 minutes remove the lid, the mixture should be boiling.

Turn off the InstaPot and remove and peel the 6 eggs.

Chop up the green onions as a garnish to top the Ramen.

Place the uncooked ramen noodles into the mixture and let sit for 5 minutes, stirring occasionally.

Once soft, serve by placing the desired amount in a bowl along with generous amount of broth. Top with a sprinkle of green onion and half of a soft-boiled egg.

The kids always ask for seconds with this recipe.