Healthy ramen sounds a bit like an oxymoron. The ramen we know, love, and crave is anything but healthy, with extremely high sodium content being the least of its drawbacks.
From unnatural chemicals like flavor-enhancing MSG (monosodium glutamate), BPA (in the Styrofoam of instant ramen), to denatured rancid oils, soy protein isolate, empty calories, and high levels of poor-quality saturated fat, based on this description, ramen should be a once-in-a-blue-moon treat.
There's a reason we love and crave ramen so. The rich, fatty, spicy, and salty umami flavors combine with different textures to awaken our taste buds and satisfy that want for warm slurp-able bowl of comfort.
But comfort foods should be nourishing, grounding, and rejuvenating. They come from tradition, from the foods we grew up with or that Mom or Grandma used to make. They are tied to our emotions and our pleasure centers, so no matter how bad they may be for us, we will still crave them and give in to these comforts.
That's where the makeover comes in. Because I firmly believe that food should nourish and heal, I've given this classic favorite an extreme makeover while still maintaining the full-body flavor we love.
The once processed soup is now a rich, bone-building, collagen-cultivating bone broth, filled to the brim with nutrient-dense dark leafy greens, fresh garlic, red miso, immune-boosting shiitake mushrooms, and low-carbohydrate, protein-rich black bean noodles.
The end result—a bowl of goodness that you can slurp till the last drop without an ounce of regret.