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!
Course: Main Dish, Soup
Cuisine: Asian, Vegan
Servings: 6 People



  • 1 Pack “Lotus Foods” Organic Rice Ramen Noodles


  • 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


  • 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)


  • 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!


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