Ingredients
The following ingredients have 2 Servings
- ¼ cup grated carrot
- ¼ cup thinly sliced celery
- 1 Tablespoon minced garlic
- 1 ¼ teaspoon minced ginger
- 1 Tablespoon rice wine vinegar
- 2 Tablespoon reduced sodium tamari * (see notes)
- 1 Tablespoon white miso *
- 1 Tablespoon organic maple syrup
- 1 cup vegetable broth *
- 4 cups water (or broth)
- 1 Tablespoon toasted sesame seeds
- ¼ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- 4 shitake mushrooms, stems removed, sliced
- ½ cup frozen edamame
- 4 green onions, sliced
- ½ to 1 cup fresh bean sprouts
- ½ to 1 cup snow pea pods
- Ramen noodles *
- Sliced green onions
- Toasted sesame seeds
- Chili Garlic Sauce or Sriracha Sauce
Instruction
- Cook the Ramen noodles according to package directions, then rinse with cold water and set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the carrots, celery, and sauté for 3 to 4 minutes with 1 Tablespoon water, then add the minced garlic and ginger and lightly sauté over medium heat for 30 seconds, then add all the remaining Broth Ingredients. Simmer for 3 minutes. Then add all the Additional Soup Ingredients (except the Ramen noodles), simmer for 3 minutes or until the veggies reach the desired tenderness.
- To serve, place some cooked and cooled Ramen noodles on the bottom of a bowl, ladle the hot soup over the noodles and top with your favorite toppings.
