Ramen Noodle Recipe with Vegetable: 1

Even I try to eat so called 'healthy', it's not like I eat salmon, broccoli and brown rice all the time. I sometimes even eat instant ramen noodle for convenience! But every time I do this crime, I add or avoid little to the package and suddenly it will make meal not so bad. Just find any kind of hard leafy vegetable in the fridge and cook and add. Also, one very bad thing about instant ramen is the soup base comes with it. It contains amazingly high amount of sodium and long list of chemicals. For instance, the one package of Sapporo Ichiban Miso ramen shows sodium of 663mg per 1/3 block of noodles with soup. It looks like one package contains that much, but actually three times more. That means, if you drink all the soup base, you will consume 1,989 mg of sodium by eating 1 pack. The 2010 Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg a day — or 1,500 mg if you're age 51 or older, or if you are black, or if you have high blood pressure, diabetes or chronic kidney disease. I know the soup is what ramen makes good, but when I cook, I don't eat soup.
  
Miso Ramen noodle with Vegetables
( Serving: 1, Cooking time: 10 min.)

Ingredients

1. Instant Miso Ramen noodle: 1
   
2. Kale: 2
3. Broccoli crown
4. Organic carrots: 2 sliced
5. Shiitake Mushroom: 1 sliced
6. Organic green onion: 1 chopped
7. Sesami Oil (or Olive Oil): 1/2 table spoon

Direction:

1. Cut all vegetables and saute (except for green onion) with sesami / olive oil for 2 min with medium heat till some part of the surface of some vegetable (carrots) gets light brown. Cover and cook for additional 3+ min till vegetable is cooked. Don't cook to long. Cook vegetable as much as you desire if you like. Don't add salt when cooked. For less fat version, steam vegetable instead of sauteing.
2. Cook Ramen noodle as directed on package.
3. Add cooked vegetables and chopped green onion on top of noodles.