I recently found brown rice ramen noodles at Costco and had to try them out. I am happy to report that they are delicious. Gluten-free and easy to cook. I measured out my veggies so that I could get a half-pound or more into my ramen. I put a bowl on my scale and zeroed it out and just started adding veggies until I got to at least a half-pound. You can add different vegetables if you like. Mushrooms would be nice, ginger would add a nice flavor, napa cabbage, or broccoli. Whatever veggies you like. You could add tofu if you like as well.
Serve with a side salad or a side of raw veggies to bring your total vegetable consumption to 1 pound.
3 cups of low sodium vegetable broth
1 cake of brown rice ramen noodles
2 tbsp low sodium soy sauce
1-2 tsp of chili paste or Siracha
1 tbsp (or more) minced garlic
baby bok choy
shredded cabbage (I used tri-color coleslaw mix
3-4 green onions chopped
Bring the stock to a boil. While the stock is heating up measure out your vegetables to a half-pound. Once the stock is boiling add in the ramen and cook according to the directions- a few minutes before noodles should be done add in the rest of the ingredients. Cook until the vegetables are the consistency you like. I usually cook for 5 minutes. Taste broth to see if you need to adjust the seasonings. Serves 1
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra’s services please visit her Facebook page