Homemade Sausage Ramen Soup

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FRIDAY!!! After the week I’ve already had, I couldn’t be happier to see Friday’s adorable face this morning. I want to give it the biggest hug and squeeze its chubby cheeks. I actually have a day off tomorrow so I’m looking forward to getting some extra shut eye and hopefully kicking the remnants of this evil ailment out the door. High dosages of cold medicine and this cozy, comforting homemade sausage ramen soup have really helped thwart off the virus. Thank god b/c I’m SICK OF BEING SICK.

Homemade Sausage Ramen Soup

I’ve always been a huge fan of ramen, even before I had to eat it because I was a broke college student. Yes, I know the packets of seasoning alone have 16,000 grams of sodium, which is precisely why I don’t eat them anymore. However, I can’t help but feel a slight ping to my heart when I walk by the $1 blocks of Maruchan ramen in the grocery store. Even when I wasn’t broke in college, I still flocked to this stuff. Something about the warm, cozy broth just made me feel better.

Low sodium ramen soup

Plus, it’s really easy to make in a dorm microwave when you’re hammer drunk off Natty Light. Am I right?

sausage ramen

Sadly the reason behind ramen this time wasn’t due to college house parties. The only thing I could really stomach this week was soup. And instead of chicken noodle, I craved the salty, deliciousness of ramen. Instead of just making a block of the 64 cent variety, I decided to whip up my own, lower sodium broth and add some low-fat beef sausage and mushrooms. The end result was EXACTLY what my sick body craved. Warm, cozy broth with hearty sausage and noodles.

Next time you’re craving ramen, make this instead. Your body, your jeggings and your face (mine swells up like a balloon when I eat too much salt) will thank you.

Homemade Sausage Ramen Soup

Delicious Sausage ramen

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Serves about 4.
Prep time: 10 minutes
Cook time: About 15 minutes

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic
  • 3 green onions, chopped
  • 1 cup sliced mushrooms
  • 1 medium carrot, sliced
  • 4 cups low-sodium, fat-free beef broth
  • 1 cup water
  • 2 tablespoons low-sodium soy sauce
  • About 1 1/2 – 2 cups sliced low-sodium, low-fat beef sausage (fully cooked)
  • 1 block ramen noodles
  • Additional chives for garnish
  • Sprouts for garnish

Directions:

  1. Heat olive oil in a medium pot over medium-high heat. Add garlic and cook until fragrant, about 3 minutes. Add green onions , carrot and mushrooms and reduce heat to medium. Cook vegetables until soft, another 4 minutes or so. Add soy sauce, broth and water.
  2. Increase heat to high and bring mixture to a boil. Reduce heat to low and let simmer for about 6 minutes. Add in ramen noodles and sausage and simmer until the noodles are soft. Season with pepper or salt.
  3. Serve immediately and garnish with chives.

Nutritional information per serving (about 2/3 cup):

Calories: 225.5
Fat: 8.5 grams
Carbohydrates: 23.5 grams
Fiber: 4 grams 
Protein: 11.25 grams
Weight Watchers Points: 5

 

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Comments

  1. Posted by Dixya Bhattarai on
    Friday, January 4th, 2013
    Oh yea I am with you about Ramen. I used to like that stuff ALOT but now I skip their seasonings and add my own spices :) Hope you feel better!
    • Posted by claire on
      Friday, January 4th, 2013
      Me too!
  2. Posted by Kathryn on
    Friday, January 4th, 2013
    Love that you made your own ramen - a perfect bowl of comfort! Feel better soon xo
    • Posted by claire on
      Friday, January 4th, 2013
      Thank you darling!
  3. Posted by Carolyn on
    Friday, January 4th, 2013
    Natty Light, oh my god that made me laugh. My husband and his college buddies drank copious amounts. Up in Canada, our version was Molson Canadian...only problem is that it has significantly more alcohol than Natty Light. Much drunkenness ensued. :)
    • Posted by claire on
      Friday, January 4th, 2013
      Oh yes. I love Molson!! :)
  4. Posted by bakeyourday on
    Friday, January 4th, 2013
    Heck yes! I love this!
  5. Posted by Julie @ Table for Two on
    Friday, January 4th, 2013
    haha this is going to sound weird but i'm a huge fan of ramen cause i'm asian and we kinda grew up on the fancy ones - such as the one you did here - by totally giving it the not-out-of-box feel. yay :) :) btw, we should go to some ramen bars some time - THEY WILL CHANGE YOUR LIFE. ok, i'm done :) xo
    • Posted by claire on
      Friday, January 4th, 2013
      YES YES YES YES YES. Please take me.
  6. Posted by Megan on
    Friday, January 4th, 2013
    I am so in heart with this!! I love ramen but always feel guilty when I can't take my rings off my fingers with all the excess sodium. Like bread baked around twine… bad visual. But you get the point haha This is one I'll have to make to feed my fix and not my guilt :)
  7. Posted by PB and Peppers on
    Saturday, January 5th, 2013
    I love it! What a healthy way to use Ramen Noodles!
  8. Posted by Kristina on
    Saturday, January 5th, 2013
    Ooo I will always have a soft spot for ramen :) and Easy Mac.. It sounds horrible but I've never even thought to make my own Ramen, this is SO much better than store bought! The gazillion mg of sodium aren't worth it the next day, feel better Claire!
  9. Posted by Savory Simple on
    Saturday, January 5th, 2013
    looks great!
  10. Posted by Stephanie Wise on
    Sunday, January 6th, 2013
    Ohmahgoodness. This is just what I need in my life (especially thanks to a nasty cold that will. not. go. away.). YUM!
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    Wednesday, June 5th, 2013
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  12. Posted by Britta Hallberg on
    Tuesday, October 29th, 2013
    So I made this recipe and it was delicious, but mine didn't really look like the picture. I don't know why this should bother me because it turned out really yummy, but the beef broth made mine look so much darker. Can you use chicken broth with this recipe? I'm not sure if that will work with the beef sausage, but I like chicken broth better because I've always had a weakness for the chicken flavor ramen.
  13. Posted by Ashley Hamm on
    Saturday, January 25th, 2014
    I've made this twice now and it is awesome! I sub coconut aminos for the soy sauce since my little one has food allergies and use round eye steak in place of sausage thinly sliced. Thanks for sharing its s keeper!