Veggie-Packed, Less Sodium Ramen Noodle Soup

I fell in total lurve with ramen in college. I didn't eat it because I was poor, I ate it because it was delicious. Yummy and salty and like 25 cents a package. Holla. BUT 600% of daily sodium intake + zero nutritional value = fat ass.

Then there is the place down the street that makes a fantastic ramen noodle soup that is packed with veggies and not nearly as salty as cheapo packages. HOWEVER, $9 + tip + 30 minutes delivery = ridiculously overpriced ramen that I can make at home.

I decided to try making my own ramen like the place down the street. You can use whatever veggies you have available - this is a great recipe for when you've got fading veggies and not a whole hell of a lot else.

Serves 2 (plus a little leftover for lunch)
2 packages chicken flavor ramen noodles (discard the flavor packets)
1 small zucchini, halved lengthwise and thinly sliced
A handful of baby carrots, quartered lengthwise
4 white button mushrooms, thinly sliced
1/4 c. frozen green peas or edamame
1 egg, beaten
1 can chicken broth

Put a large pot of water on to boil while you prep veggies.
Heat chicken broth in a separate pot.
When water boils, add ramen noodles and veggies, cook until noodles are soft.
Drizzle in beaten egg, cook briefly.
Drain noodles and veggies and place in a large serving bowl. Pour hot chicken broth over.

Enjoy!