Easy Ramen Soup (Vegan)
Supplies
Ingredients
- 4 cups organic vegetable broth OR Homemade Vegetable Broth
- 2 cakes organic millet and brown rice ramen noodles *
- 8 teaspoons organic liquid aminos OR 4 teaspoons gluten-free tamari sauce
- 2 teaspoons organic toasted sesame oil
- 2 cups organic mixed vegetables fresh OR frozen
- 2 large handfuls of organic spinach OR kale fresh OR frozen (optional)
- ½ teaspoon pink Himalayan salt OR sea salt, ground
- ¼ teaspoon organic white pepper ground
- ⅛ teaspoon organic ground cayenne pepper **
Instructions
- Add the vegetable broth and ramen noodles to a large pan set over medium-high heat. Bring to a quick boil.
- Immediately lower the heat and add the liquid aminos, sesame oil, mixed vegetables, spinach, sea salt, white pepper, and cayenne pepper. If using frozen vegetables, add those last so they don’t become overcooked.
- Cover and cook for 5-10 minutes or until the ramen cakes are thoroughly cooked.
Notes
*If you want a grain-free option, omit the organic millet and brown rice ramen noodles and add 10-12 ounces of organic riced broccoli and 10-12 ounces of organic riced cauliflower. You can use fresh or frozen veggies or make your own by pulsing the organic veggies in a food processor until they resemble a rice texture.
**This ingredient is optional but great to add if your family feels under the weather. It adds vitamin C and capsaicin and helps you get better faster.