Ramen soups are so old school, they're in. This is hot soup - done quick, fast and light. It is just the thing for post gym work outs or a quick meal that is veggie and protein packed. You know what ramen is - those cello packet, sometimes cardboard containers of instant oriental style noodle soup. But pay attention - those ramen noodles are somewhat high-fat. Instead, discard the noodles and throw in steamed brown rice, or buckwheat (soba) noodles found in Asian food stores. The trick to transforming a ramen soup into healthy soul food is to add the good stuff yourself: tofu or slivers of lean chicken, broccoli, snow pea pods, garlic, mushrooms, some fresh cilantro or shrimps and a touch of sesame oil - you make the call.

• 2 packages ramen style soup, any flavour
• Water - according to package directions
• 1 handful of snow pea pods, trimmed
• 1 cup broccoli pieces
• 1 handful of peeled, trimmed shrimp or raw chicken breast pieces
• 2 tablespoons slivered mushrooms
• 1/2 cup baby corn cobs (from can)
• a couple of slivers of tofu, optional
• some: shredded carrots, leeks, bean sprouts, Chinese cabbage, thinly sliced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 slivered scallion
• 1 teaspoon garlic fermented black beans
• oriental chilli sauce - to taste
• huge handful or fresh cilantro