Ok, so sometimes we overdo it a little – too much alcohol, too many take-aways and not enough vegetables. It’s so easy to fall into this healthy trap because let’s face it – healthy food is boring!
Or is it?
Did you know Ramen can actually be an extremely healthy dish that can help get lots of lovely essential nutrients into your body? The fact is, Ramen usually has loads of great veggies in, but it’s also a good way to get some lean protein and the broth can be imbued with all sorts of vitamins! Ramen also doesn’t overcook veggies, leaving them bright and full of vitamins; cooking veggies down too much can mean they lose some of their nutrients.
This plan won’t help you lose weight – it’s simply a lunch plan that will help you feel really healthy by the end of it! So without further ado, here’s a 5-day lunchtime ramen plan:
(If you are taking your Ramen into work, pack your cooked meat and veg, cooked noodles and broth separately then construct when ready to eat.)
To make this simply buy some lovely fresh cod and cut it into bitesize pieces. Fry the fish with a very small amount of oil, or bake it with salt on the skin. Season with soy and chilli.
For the broth boil up a vegetable stock cube with dried mushrooms (pre-soaked), mirin and soy.
Cook your noodles and finish off with lightly griddled leeks and shiitake mushrooms, as well as shredded carrot and cabbage.
Chicken and Shrimp Ramen
Boil up a broth of chicken stock, water, soy sauce, carrots, parsley, leek, spring onions, lemongrass, ginger and miso paste.
Simply cook noodles, then adorn with ½ a hardboiled egg, cooked shrimp, broccoli, bok choi and sesame seeds.
This one is a real hit of vitamins! Cook broccoli and asparagus in salted water until cooked but tender, then in another pot fry a little crushed garlic, miso paste and coriander seeds and chilli powder. Add enough water for your bowl and cook the noodles separately.
Serve with the noodles in the broth and broccoli and asparagus on top, then stir in spinach and spring onions.
Cook up a small number of noodles and then julienne some courgette into noodle sized strips. Cook the courgette at the same time as the noodles.
Then bring a pot of water to the boil and add diced onions, carrots, squash, kale, cabbage, freshly crushed ginger, crushed garlic, miso paste and spring onion to make a tasty broth.
Finish with a squeeze of line and a little coriander.
Sauté shredded carrots, broccoli, red pepper and squash. Cook them with a little soy and a good amount of ginger. Add on top of a standard noodle broth with mirin and soy, and vegetable stock. Finish this ramen with a hardboiled egg, nori sheets and pickled ginger.