Featured Recipe: Immune Vegan Ramen (Gluten Free)
Featured Recipe: Immune Vegan Ramen (Gluten Free)
Nothing warms the spirits on a cold winter day like a piping hot bowl of ramen. Plus, with a host of immunity building ingredients - like Shiitake mushrooms, Garlic and Ginger - it’ll help you get through the cold and flu season intact!
Servings: 6 People
Ingredients
Noodles
- 1 Pack “Lotus Foods” Organic Rice Ramen Noodles
Broth
- 1 L “Pacific” Organic Mushroom Broth
- 2 L Water
- 1 Cup Shiitake Mushroom Stems (From the Same Mushrooms Used for the Caps Below)
- 8 Cloves Organic Garlic
- 2" Thumb Organic Ginger
- 8 Stalks Organic Green Onions (White Part Only)
- 0.25 Cup “Wan Ja Shan” Tamari
- 0.25 Cup “Eden” Mirin
- 0.5 tsp Chili Flakes
- 1 tbsp “Eden” Sesame Oil
- Sea Salt to Taste
Contents
- 3 Cups Organic Shiitake Mushroom Caps
- 4 Medium “Pfenning’s” Organic Carrots (Julienned)
- 3 Medium Organic Bok Choy (Sliced Lengthwise)
- 2 Cups “pH Food” Soy Bean Sprouts
- 1 Pack “Wildwood” Sprouted Soft Tofu (Cubed)
- 8 Stalks Organic Green Onions (Green Part Only, Sliced Thinly on the Bias)
Instructions
- Combine all of the broth ingredients in a large pot, leaving out the mirin, sesame oil and tamari.
- Bring to a boil and simmer over low heat for 1 hour.
- Add the remaining broth ingredients along with all of the prepped “Contents” ingredients and cook for another 15 minutes.
- In a separate pot prepare the ramen noodles following the instructions on the package.
- Strain and rinse the noodles with cold water and portion into serving bowls.
- Ladle soup on top of the noodles and enjoy while hot!
Notes
Each Serving Contains:
266 calories; 14 g protein; 6 g total fat (0 g trans fat); 42 g total carbohydrates (8 g of sugar); 581 mg sodium
266 calories; 14 g protein; 6 g total fat (0 g trans fat); 42 g total carbohydrates (8 g of sugar); 581 mg sodium