Koyo Reduced Sodium Ramen Garlic Pepper Description
Enjoy our flavorful Reduced Sodium Ramen without the extra sodium! Filled with zesty, our Garlic Pepper broth will provide just the right amount of kick to your ramen bowl. Our organic noodles are baked, not fried, and are crafted in the traditional roll-and-cut method from freshly milled, organic heirloom grains.
Directions
Place 1 1/3 cups of water in a pan and bring to a boil. Add the noodles and cook for 4 minutes, stirring occasionally. Remove from heat and mix in contents of the enclosed soup packet.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Package (60 g)
Servings per Container: 1
| Amount Per Serving | % Daily Value |
|
| Calories | 210 | |
|
| Total Fat | 1.5 g | 2% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 720 mg | 31% |
|
| Total Carbohydrate | 43 g | 16% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 2 g | |
|
| Includes <1g Added Sugars | | 2% |
|
| Protein | 7 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 16 mg | 2% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 121 mg | 2% |
|
Other Ingredients: Organic Noodles: Organic wheat flour, sea salt. Soup Packet: Sea salt, Chinese mushroom powder, onion & garlic powder, garlic, chili pepper, ginger, black pepper, black sesame seeds, green onion, kombu powder.
Contains wheat, sesame.
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full disclaimer.
Reviews
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Egg Drop Soup
Sure, your local Chinese restaurant has great-tasting soup, but unfortunately you don’t have insight into their ingredients (and who knows how much MSG they use to get that flavor). Luckily, you can make your own with this simple recipe featuring fresh, whole foods – no hidden additives! So wholesome and easy to prepare, this egg drop soup will make you think twice before ordering take-out again.
Ingredients
4 cups broth (your choice)
2 cups cooked veggies (your choice), chopped
2 raw eggs, slightly beaten
2 scallions, finely chopped
1 Tbsp. fresh cilantro, chopped
1 lemon, zested then cut into wedges
Coconut aminos, to taste
Directions
- In soup pot, bring broth to simmer, then add veggies.
- In small bowl, slightly beat eggs, then stir in a small amount of hot broth.
- Pour egg mixture into soup pot slowly, stirring constantly.
- Cook until clear and slightly thickened, stirring constantly.
- Pour soup into bowls. Top with scallion, cilantro and lemon zest. Add coconut aminos, to taste, and garnish with lemon wedge.
