Rayyaan’s Ramen Recipe (Fat Free, Oil Free)

Ramen Recipe

Rayyaan’s Ramen Recipe (Fat Free, Oil Free)

Also Free of Gluten, Corn, Soy, MSG, Natural Flavors 

 

I’m excited to share a delicious ramen recipe that my daughter created! I don’t know about you all, but in my house we love a good noodle dish…and I love the simplicity.  Right now our garden is in full bloom so it’s a lot of fun for my girl’s to be creative with the fruits of our labor. Our onions and green onions were garden picked for this recipe and so were our carrots! It is super exciting for them to pick the food from the garden and then figure out how to use those ingredients in a dish. 

 

 This meal is meant to be an easy go-to for our busy lifestyles.  I hope you all enjoy this recipe as much as we have!

 

This is a lovely dish to serve in the cooler weather, but is also a super yummy dish any time of the year!!! 

 

Rayyaan’s Ramen Noodle Soup 

Ingredients:

1 whole box Mushroom broth Pacifica

16 ounces, filtered water

2 onions, chopped

1/4 cup maple syrup + 2 tbsp additional for later

1/4 cup coconut aminos

1/4 tsp toasted sesame oil (optional)

2 carrots, julienned

1 zucchini, julienned

2 blocks Millet Ramen (Big Green Organic Brand recommended by Medical Medium)

1 cup shiitake mushrooms, sliced

3 green onions, chopped

2 cups cauliflower florets chopped

2 tsp Umami seasoning (Trader Joe’s or any other brand)

8 cups filtered water (to boil the ramen noodles in)

Directions:

Caramelize the onions with the maple syrup. This takes about 10 – 15 minutes. You have to let the onions sweat and release their water and then let them really caramelize and start to turn a caramel brown color. As soon as they do, the onions are ready. 

Then pour the broth and water into a pot on medium heat and add the caramelized onions, carrots, mushrooms, zucchini, and cauliflower.

Let this mixture simmer, and then prepare the ramen noodles.

Boil some filtered water. Once boiled, add the ramen blocks in and let them sit for 3 minutes until they soften. After 3 minutes immediately remove and strain the noodles. Make sure you can separate out the noodles. And then add some cool water to prevent them getting over cooked and sticking together.

(Side Note: If you want to make sure the noodles don’t stick together you can put 1/4 tsp of toasted sesame oil onto the noodles and massage it in really well, so the noodles are very lightly coated and won’t get soggy in the final soup. Again, this is purely optional for those avoiding any and all fat. You could use any oil to prevent sticking, but the toasted sesame oil adds a very mild and lovely flavor to the dish).

Once the veggies in the broth mixture are all softened you can add in the ramen. 

Then add another 2 tbsp of maple syrup to the mixture.

Garnish with the chopped green onions.

Serve immediately.

Another Option:

I like to season with an Umami seasoning from Trader Joe’s. It’s a great way to finish up and add a pinch of flavor to the dish. You can use any other umami seasoning you like.

I would love your feedback on this ramen recipe – please let me know if you make it and how it turns out!

To your health,

Muneeza

Muneeza Ahmed

Rayyaan's Ramen Recipe (Fat Free, Oil Free)

Muneeza AhmedMuneeza Ahmed

Ingredients
  

  • 1 whole box mushroom broth, Pacifica Organic
  • 16 oz filtered water
  • 2 onions, chopped
  • ¼ cup coconut aminos
  • ¼ cup toasted sesame oil (optional)
  • 2 carrots, julienned
  • 1 zucchini, julienned
  • 2 blocks Millet Ramen
  • 1 cup shiitake mushrooms, sliced
  • 3 green onions, chopped
  • 2 cups cauliflower florets, chopped
  • 2 tsp Umami seasoning (Trader Joe's or any other brand)
  • 8 cups filtered water (to boil ramen noodles)

Instructions
 

  • Caramelize the onions with the maple syrup. This takes about 10 - 15 minutes. You have to let the onions sweat and release their water and then let them really caramelize and start to turn a caramel brown color. As soon as they do, the onions are ready.
  • Then pour the broth and water into a pot on medium heat and add the carmelized onions, carrots, mushrooms, zucchini, Bok Choy and cauliflower.
  • Let this mixture simmer, and then prepare the ramen noodles.
  • Boil some filtered water. Once boiled, add the ramen blocks in and let them sit for 3 minutes until they soften. After 3 minutes immediately remove and strain the noodles. Make sure you can separate out the noodles. And then add some cool water to prevent them getting over cooked and sticking together.
  • (Side Note: If you want to make sure the noodles don’t stick together you can put 1/4 tsp of toasted sesame oil onto the noodles and massage it in really well, so the noodles are very lightly coated and won’t get soggy in the final soup. Again, this is purely optional for those avoiding any and all fat. You could use any oil to prevent sticking, but the toasted sesame oil adds a very mild and lovely flavor to the dish).
  • Once the veggies in the broth mixture are all softened you can add in the ramen.
  • Then add another 2 tbsp of maple syrup to the mixture.
  • Another option: I like to season with an Umami seasoning from Trader Joe’s. It’s a great way to finish up and add a pinch of flavor to the dish. You can use any other umami seasoning you like.
  • Garnish with the chopped green onions.
  • Serve immediately.
Tried this recipe?Leave a comment!

12 thoughts on “Rayyaan’s Ramen Recipe (Fat Free, Oil Free)”

  1. Thank you Rayyan for this delicious recipe. I miss Pho/Ramen so much and this is going to be a recipe I keep coming back to during the colder months. I used the frozen vegetables I had on hand, peas, mushrooms, cauliflower and fresh spinach. Also, I added in a ton of garlic cloves and I used bean thread noodles instead of ramen noodles. I also used a few drops of chili sesame oil for a kick. It turned out ahh-mazing!

  2. Can’t wait to try this, thank you for sharing! Does the onion caramelizing require a non stick pan? I have good enamel on cast iron, but technically not non stick.

  3. I made this Ramen soup today for my hubby and I and OMG!! What a treat! Thank you so much Rayyaan for such an amazing recipe.
    I made a few changes to it. I added crushed peppers and ginger.

    Hubby and I devoured it, yummy!!

    Anneris & Benny <3

  4. Thank you for sharing! Awesome recipe Rayyaan!! This was so yummy wish I could have eaten it. Made this for my family last night. We used carrots, peas, mushrooms, and celery since that’s what we had on hand, and threw in the juice of half a lime for fun.

  5. This looks wonderful! You might like to know that in the written directions you mention using 1/4 teas of sesame oil but in the version to print you have 1/4 cup. That must be a mistake, right?

  6. Hi, i decided to cook this recipe today for lunch and yes everyone loved it, though i must tell you i didnt have some of the exact ingredients so i had to change the recipe a little and also i didnt make it like a soup more like a stirfry but overall it had great favour, thanks again for sharing and i look forward to many more recipes from Rayyaan, well done.

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Muneeza Ahmed

Hi, I'm Muneeza

I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place.

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I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE

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Muneeza Ahmed - Medicine Woman

Healing is my living, my purpose and my path.

I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE

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