Okay, this is NOT a final recipe… but, I had mentioned to a few friends that I was trying it out, so, I figured I’d get it down in writing because, while it came out pretty decently, it definitely needs some tweaking and refining.  Maybe you guys can give me some ideas. 😉

Ever since it’s started to get colder, I’ve really been craving ramen.  It doesn’t help that there’s a great ramen place on the way to my gym that tempts me EVERY SINGLE TIME.

I’ve been a fan of Explore-Asian’s Edamame and Mung Bean Fettucine for awhile… it’s a great pasta swap that helps you get some protein and fiber into a meal.  And recently, I’ve started using their Edamame Spaghetti… which I thought could be the basis of a good made-at-home ramen subsitute.

They even had a recipe for a Veggie Spaghetti Soup on their website.

But, I wanted to make it easier.  I figured if I started with a store-bought broth and just cooked the noodles in the broth, it would give me a quick start and easy dish.  And it did… but with 1795 mg of sodium… ack!

Ingredients

So here’s what I started with:

32 ounces Miso broth
2 cups water
4 oz Explore-Asian Edamame Spaghetti
10 ounces sliced white mushrooms
1 cup shredded carrots
1 package bean sprouts
olive oil

Directions

Bring the Miso broth and water to a boil in a Dutch Oven.

While waiting for the pot to boil (don’t watch it! ;)), heat a couple of teaspoons of olive oil in a large saute pan over medium heat and add the mushrooms.  After about a minute, add the sprouts.  When the sprouts are cooked through, add the carrots.  Lower the heat to low.

Once the broth is boiling, add the spaghetti.  Cook for 5 minutes.  Then add the mushroom/sprout/carrot mixture.  Cook for about 2 more minutes.

For each of 2 large servings: 350 calories, 10 grams of fat, 38 grams of carbs (13 grams of fiber), 32 grams of protein. Plus, unfortunately, the aforementioned 1795 mg of sodium.

The broth is the problem here and I’m obviously going to have to do a little more work to get something more heart friendly.  I think I need to start with a low sodium chicken broth and go from there.

I did some Googling to get some ideas on how to switch this up and am going to try out some ideas from the linked recipes below, but, I’d love to hear any suggestions you might have!

http://thisweekfordinner.com/2013/10/22/easy-asian-chicken-noodle-soup-a-k-a-homemade-ramen/

http://www.refinery29.com/americas-test-kitchen/7

I also didn’t love the sprouts and think I may try with a bag of broccoli slaw instead next time.

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