Add it to ramen and boil: vegetables as healthy as herbal medicine

Five vegetables as healthy as herbal medicine to add to ramen and boil

 

Instant noodles are convenient and tasty, but there is a strong perception that they are not good for health.

 

However, adding certain vegetables to ramen and boiling them together can have a positive impact on health.

 

Today, I will introduce five vegetables that transform ramen into a healthful meal comparable to medicinal herbs.

 

1. Bok Choy - The Secret to Immunity and Skin Health

 

Why is it good to put in ramen?

 

Bok choy is rich in vitamin C, calcium, and beta-carotene.

 

It has the effect of boosting immunity and protecting the skin.

 

It pairs well with the broth, and if you cook it lightly, you can enjoy a crunchy texture.

 

Effects: enhanced immunity, antioxidant activity, improved bone health.

 

Recommended method:

 

Add the bok choy just before the ramen boils and cook for 1-2 minutes as if blanching. 2. Cabbage - a natural remedy that protects the stomach.

 

Why is it good to put in ramen?

 

2. Cabbage contains a component called Vitamin U.

 

It protects the mucous membrane above and aids digestion.

 

It is perfect for protecting the stomach from the刺激ing broth of ramen.

 

Effects: Improved stomach health, enhanced digestion, strengthened immunity.

 

Recommended method:

 

Shred the cabbage and add it when the broth starts to boil.

 

3. Spinach - A treasure trove of iron and vitamins

 

Why is it good to put in ramen?

 

Spinach is rich in iron, folate, and vitamin C.

 

Excellent for preventing anemia and recovering from fatigue.

 

Especially, it pairs well with soup dishes, and adding it to ramen significantly boosts its nutritional value.

 

Effects: prevention of anemia, improvement of blood circulation, recovery from fatigue.

 

Recommended method:

 

Add spinach at the very end after completing the ramen.

 

4. Host plant sprouts - low in calories and full of nutrients

 

Why is it good to put in ramen?

 

Mung bean sprouts are low in calories and rich in vitamin C and dietary fiber.

 

It is rich and helps with digestion, and also has the effect of lowering the calorie content of ramen.

 

Effects: promotes digestion, regulates calories, improves skin health.

 

Recommended method:

 

Add bean sprouts to boiling ramen and cook lightly for 1-2 minutes until crisp.

 

5. Mushrooms - Natural antibiotics that boost immunity

 

Why is it good to put in ramen?

 

Shiitake mushrooms, enoki mushrooms, and oyster mushrooms are rich in beta-glucan, which boosts immunity and enhances the umami flavor of soups.

 

Effects: enhanced immunity, anti-inflammatory effects, stabilized blood pressure.

 

Recommended method:

Thinly slice the mushrooms, add them to the boiling ramen, and cook thoroughly. Maintain a firm texture. Cook for 1 minute after adding. Add and cook together.