Homemade Ramen
Rich broth packed with gluten free noodles and a cornucopia of veggies. Add hard boiled eggs or leftover shredded chicken for a protein burst.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon of ginger freshly grated
- 4 garlic cloves minced
- 4 cups chicken or vegetable broth
- 2 tablespoons Tamari soy sauce
- 1 cup sliced fresh mushrooms
- 1 tsp Worcestershire sauce
- 1 tablespoon oyster/fish sauce
- 1 tablespoon rice vinegar
- 2 cups of water
- 1 package soba noodles gluten free
- 1 cup carrot shredded
- 1 and 1/2 cup of kale chopped
Optional toppings
- 1 scallion sliced
- cilantro chopped
- sesame seeds
- Sriracha chili sauce
- Hard-boiled egg cut in half
- Shredded chicken
Instructions
- In a large stock pot, heat sesame oil until it shimmers. Add the ginger and garlic, and cook just until fragrant, about 1-2 minutes.
- Add the broth, soy sauce, mushrooms, Worcestershire sauce, fish sauce, rice vinegar, and 2 cups of water. Bring to a boil, then lower heat and simmer for 10 minutes or until mushrooms have softened.
- Add the soba noodles and cook for 2-3 minutes just until they have softened. Add the carrots and kale and stir to combine. Off the heat and serve immediately with optional toppings.
- You have the option to add the carrots and kale directly to the broth, or if you like your ramen a little crunchier, place in bowls and ladle the broth over the top.
- Add any optional toppings at they end then serve.
