Healthier cleaner version of Ramen soup

I decided to cook up Ramen Soup, I made my own adapted version of an original recipe, but focused on veggies and fish. using homemade vegetable broth. I must admit that while I was excited by the idea of using instant Ramen noodles in a healthier version than they are traditionally done. I don’t know about you, but I didn't like the Idea of the fish to disappear in the broth and mix with the noodles, so I broiled it first and save it to top the Ramen at the end. So basically is a vegetable broth base, if you want you can leave the fish off and the egg for more of a vegan approach. So without further ado, let’s see how my attempt to “healthy” instant Ramen noodles went!

Ingredients

water, for cooking 1/2 small yellow onion, diced 2 cloves garlic, minced 1 TB fresh ginger, minced 1/2 tsp crushed red pepper flakes 4 cups water 4 tsp Better than Bouillon vegetable soup base 1/8 cup low-sodium soy sauce 1 packet natural sweetener (I used Truvia) 1 carrot peeled and cut in sticks

2 radishes sliced

1 small tilapia fillet broiled, seasoned with salt and pepper 1/2 boil egg for each plate 6 oz fresh spinach, roughly chopped 1 package instant Ramen (noodles only) salt, to taste

Directions

1. Fill a large soup pot with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add onions, garlic, ginger, and red pepper flakes. Cook for approximately 6 to 8 minutes, or until softened. Add additional water, as necessary.

2. Meanwhile, cook the Ramen noodles according to the package directions.

3. Stir water, soup base, soy sauce, and sweetener into the large soup pot. Bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low.

4. Add carrots to the large soup pot. Simmer for approximately 5 minutes, or until the carrots are softer but firm.

5. Serve and top with raw radishes, spinach and softer carrots & one fillet of broiled fish and half egg for each plate.

Enjoy it!