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 Recipe (Fat Free, Oil Free)
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)
- 1 baby bok choy, sliced
- 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)
- ½ cup maple syrup (use more if needed)
- 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.
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
