Our divine recipy of the month.
See what is fresh and seasonal in our kitchen
Salty and soupy this dish is very satisfying for vata types.
Ramen Noodle soup
Gluten free noodles
2 cups of vegetables such as: Asparagus, Broccoli and shitake, spinach
Boiled egg or tofu
2 cup Boiled water
2 tbsp Maple syrup
1/2 cup Fresh basil leaf
2 tbsp sesame oil
2 tbsp Ginger
2 tsp Soy sauce
Handful fresh kelp seaweed (optional)
Cook the noodles as per packet instructions
Steam the vegetables for 7 mins in a cup of water too kept and add to broth.
Boil 2 cups of water in the pan and add ginger and soy sauce.
Cut tofu in slices, in a wok fry with soy sauce and the sesame oil until lightly brown.
Divide the noodles into 4 soup bowls.
Soak the seesawed in warm water and leave for 5 mins and arrange with noodles.
Add the rest of the ingredients to water and heat for 2 mins.
Serve by placing the noodles and add the broth and vegetables on top & arrange.