Miso Ramen Soup

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Man oh man was this stuff good! LOOK AT IT! ITS BEAUTIFUL!

misoramen3-jpg_zpsbgtqrxwvRight before the boiling water was poured on top!
I made this on a night that my poor fiance was on-call for work, so he needed something easy to prepare and easy to enjoy. I prepped everything, put it in the fridge, and once he got home, he was but 2 minutes away from eating! (I timed it really well and actually had the water boiling already) 😀

This would also be a great option for lunches – without using a microwave, it is sometimes hard to have a satisfying home-brought lunch. You’ll have a lot of leftover bouillion powder – so maybe it’s something you could try in the future.


Ingredients for bouillion powder

  • 1/2 cup nutritional yeast flakes
  • 2 tbsp sea salt or Himalayan pink salt
  • 1 1/2 tsp garlic powder
  • 1 tsp paprika
  • 3/4 tsp dried thyme
  • 2 tbsp onion flakes (or sub 1 tbsp onion powder)
  • 1/2 tsp dried sage
  • 1/2 tsp turmeric
  • Ground chillies to taste
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground ginger
  • 1 tbsp coconut palm sugar (can substitute regular granulated sugar)

Ingredients for soup 

  • 3-4 “blocks” or “cakes” gluten free ramen or rice noodles (I used Lotus Foods Jade Pearl Rice Ramen) (NOTE: If you’re making for 4 people – make 4 cakes, if 2 people, make 3 if you’re really hungry! 😉 )
  • 2 cups fresh greens (Note: I used super greens by organic girl, only because I didn’t have 2 cups of baby spinach leaves as the original recipe called for)
  • 2.5-3 medium carrots, shredded (about 2 cups)
  • 2 tablespoons gluten-free miso paste
  • 4 teaspoons tamari – aka gluten free soy sauce – or just reg soy sauce if that’s what you’ve got on hand!
  • 1/4 cup Bouillon Powder approx (see above!)
  • 1/2 cup chopped fresh chopped green onion (I forgot to add them before my pics)
Instructions

  1. If you already have bouillion powder – skip this step… though I highly recommend making your own! 🙂 So if you are making your own… assemble all bouillion ingredients into a bowl.
  2. Mix! Mix! Mix!
  3. Transfer to a resealable container – think a mason jar – or some other glass container.
  4. For the noodles – prepare as instructed on the package.
  5.  For the bowls/jars…
    In a large glass bowl, or large jar (something with a lid!) Assemble in the following order:

    For 4 people:
    1/4 cup spinach leaves
    1/4 cup shredded carrots
    1/2 tbsp miso paste
    1 tsp tamari soy sauce
    1 “cake” of noodles
    3/4-1 tbsp bouillion powder
    1/8 cup/2 tbsp green onions (or more if desired)

    For 2 (very hungry!) people:
    1 cup spinach leaves
    1 cup shredded carrots
    1 tbsp miso paste
    2 tsp tamari soy sauce
    1.5 total amount of noodles (or 1.5 “cakes”)
    1.5 tbsp bouillon powder
    1/4 cup Green Onions

  6. Cover in the fridge until ready to eat.
  7. When you’re ready to eat – fill the glass container/jar approx 80% full and cover for 2-5 minutes and let the ingredients steep.
  8. Mix well (but gently!) and enjoy! 😀
misoramen1-jpg_zpsacoienj1
Orignal Mix Note: The original recipe called for tofu, which I didn’t have on-hand. Some organic extra firm tofu would make a great addition to this meal!
Original recipe found on glutenfreeonashoestring.com

Originally posted November 6/15.

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