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

Serves 4


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)



  1. Cook the noodles as per packet instructions 

  2. Steam the vegetables for 7 mins in a cup of water too kept and add to broth.

  3. Boil 2 cups of water in the pan and add ginger and soy sauce.

  4. Cut tofu in slices, in a wok fry with soy sauce and the sesame oil until lightly brown.

  5. Divide the noodles into 4 soup bowls. 

  6. Soak the seesawed in warm water and leave for 5 mins and arrange with noodles.

  7. Add the rest of the ingredients to water and heat for 2 mins.

  8. Serve by placing the noodles and add the broth and vegetables on top & arrange.

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