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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 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
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.
Keyword carrots, Chicken, eggs, kale, mushrooms, noodles, ramen