2 servings - MFP. With tofu - https://www.myfitnesspal.com/recipe/view/57756186693309
1 half block tofu if using
2 cloves garlic minced
1 teaspoon onion powder
½ teaspoon ground ginger
1 tsp Kroger Lite Sodium Soy Sauce
1 tbsp Trader Joe's Organic Coconut Aminos Seasoning Sauce Gluten-Free
1 g MSG
1 tsp Kroger worcestershire sauce
0.5 cup Private Selection Frozen Mukimame
1 cup vegetables I used boy choy, mushrooms, and green onions
2 cups water
3 oz nissin top ramen noodles without seasoning
2 tbsp peanut butter
Toppings: fresh chopped parsley or cilantro sesame seeds, or chili flakes for a spicy version
If making the ramen egg, I like to start with this first. If you aren’t including the egg, skip this step. Bring a small pot of water to a boil, and add the eggs in. Boil them for 7 minutes, then remove the eggs from the pan and run them under cold water until cool enough to handle. Peel and set aside.
To make the soup, In a medium pot, heat the teaspoon of sesame oil over low heat. Add the minced garlic, and saute for 3-4 minutes until garlic begins to brown. Add the onion powder, ground ginger, cayenne pepper (if using), low sodium soy sauce, the chopped vegetables, and water. Bring to a boil, the reduce to medium heat.
Add the rice noodles directly into the soup broth. And cook them according to package instructions. Slice the ramen egg, and add it to the soup.
Divide soup into two bowls, and add any toppings like parsley, cilantro, or sesame seeds. Enjoy!
https://lowsorecipes.com/low-sodium-ramen-recipe/