Homemade Ramen Soup

Ingredients

8 Oz bag Tofu Shirataki Angel Hair Noodles rinsed and separated
2 Shiitake Mushrooms, Diced

Small Bunch Enoki Mushrooms

1 Tsp Salted Shrimp Sauce
2 Oz Spicy Tofu, Cut into small cubes
2 Cups Chicken Broth
1/2 Tsp Dried Ginger (Fresh is better if you have it but reduce to 1/4 Tsp)
1/4 Tsp Garlic Powder
1/2 Tsp Soy Sauce
Vegaline Garlic Mist Spray

Directions

Heat a small fry pan and spray with the vegaline.

Saute mushrooms with the garlic powder for about 2 to 4 minutes.
Assemble all ingredients (including the mushrooms) in a pan and bring to a simmer over medium heat.
Heat until it just reaches a simmer (3 to 4 minutes) to heat through.
Enjoy!

Notes

OK, I am making this dish very “Japanese Traditional” which means it may be a bit much for my American friend’s, but I suggest trying it before condemning it. Of course, you can always substitute ingredients as you like; That’s the great thing about cooking! This makes quite a bit so you could probably eat just half at a time… Me, I eat the whole thing! You could also add shrimp or leftover flaked salmon to this but I did not have any today, so this is how I made it.

Nutrition

Calories: 284 Protein: 21 grams