Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes 2 servings
Description of Fody's Homemade Ramen Soup
This homemade ramen bowl is the perfect winter meal to cozy up to on cold evenings! It’s packed with vegetables, protein, and tons of flavour. Recipe is low FODMAP, gluten-free, vegetarian and can easily be made vegan.
Fody's Homemade Ramen Soup Ingredients:
- 1 Tbsp Fody's Garlic-Infused Olive Oil
- 2 Tbsp green onion tops, sliced
- 1 Tbsp fresh ginger, grated
- 1 tsp Fody's Everyday Seasoning
- 2 tsp Fody's Vegetable Soup Base
- 2 tsp miso paste
- 1 Tbsp rice vinegar
- 2 small bok choy
- 1/2 cup carrots, shredded
- 10 pods snow peas
- 2 cups baby spinach
- 140g gluten-free ramen noodles
- 4 eggs (can swap with cooked tofu if vegan)
- Optional garnish: sesame seeds, toasted sesame oil, sriracha
Directions for Fody's Homemade Ramen Soup
Cook ramen noodles according to package directions. Drain, rinse, and set aside.
In a separate saucepan, heat olive oil. Add green onions, ginger, and Everyday Seasoning. Sauté for 1-2 mins, until fragrant.
Pour 3 cups of water into saucepan and add Vegetable Soup Base, miso paste, and rice vinegar. Bring to a boil.
Add bok choy, carrots, snow peas, and baby spinach to saucepan. Reduce heat and allow to cook for about 5 mins.
In a separate small saucepan, bring eggs to a boil. Cover and reduce heat to a simmer. Set timer for 6 minutes (for a “jammy” or soft egg). Drain and place eggs in an ice bath. Peel and slice eggs in half.
Divide and serve noodles in bowls. Top with broth and vegetables. Place eggs on top and add garnish as desired. Enjoy hot!
About the Chef
Carrie Walder, MS, RD is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness, an online resource for home cooks who are passionate about healthy eating, without ever compromising on flavour! Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.
Carrie's journey with healthy cooking started in 2012, when she struggled with constant digestive issues, a lack of energy, and a sudden bout of acne. In an effort to take control of her health struggles, she spent countless hours teaching herself how to cook more whole foods and found her passion in inspiring others to do the same. In 2014, she packed up her life in Canada and moved to NYC to go back to school to study the field of nutrition!
Carrie holds her Master's of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie's recipes on her Blog, Instagram, Pinterest, and TikTok.
Her top 5 favourite Fody products: Shallot-Infused Olive Oil, Maple BBQ Sauce, Vegan Bolognese, Mild Salsa and Taco Seasoning.