When I learned I was allergic to gluten a couple years ago, you can imagine my dismay when I realized that ramen noodles and soy sauce were out of the question. While the first year was a struggle, I’ve learned to take cooking into my own hands to create gluten-free alternatives for all of my favorite dishes. This recipe is a weekly delight in our home, especially during these cooler winter months. It's simple and easy to play around with it so I encourage you to make it your own! Enjoy :)
- INGREDIENTS
- 1 packet Lotus Foods Organic Millet & Brown Rice Ramen
- 1 box low-sodium organic vegetable stock
- 1 cup organic shiitake mushrooms (I like to dice these super small)
- 1-2 cups fresh organic kale, chopped
- 2-3 cloves of garlic
- 1-2 tbsp shredded ginger
- 1 small shallot,
- Tofu, cubed
- Gluten-free tamari sauce (to taste)
- 1 heaping tbsp Gluten-Free Organic Chickpea Miso
- salt and pepper to taste
- ½ cup shredded carrots (optional)
- ½ cup chopped cilantro (optional)
- 1-2 tbsp toasted sesame seeds (optional)
- INSTRUCTIONS
- Tofu
- Drain tofu and remove excess water
- Cut into small cubes and drizzle with olive oil, salt, pepper and a little tamari sauce
- Bake in toaster oven at 350 degrees for 25-30 minutes, flipping 1-2 times in between to prevent burning
- Ramen Noodles
- Cook to packet instructions then drizzle with tamari, salt, pepper and keep to the side
- Broth
- Heat olive oil in skillet. Once warm, add shallots and sauté until fragrant, about 5 minutes.
- Add ginger and garlic and sauté for additional 1-2 minutes.
- Add mushrooms and kale, salt, pepper and tamari sauce to taste and continue to sauté until tender, about 5 minutes or so.
- Add vegetable stock and 1 cup water, stir well and bring to a boil.
- Reduce to a simmer and cook for about 20-30 minutes or until the flavors come through (the longer you simmer, the stronger the flavor). I like to add the miso paste in towards the end and let it simmer for about 5 minutes or so
- Once cooked, stir in ramen noodles, and tofu. Top with chopped cilantro, shredded carrots and toasted sesame seeds (optional). Note: If you think you’ll have leftovers, I recommend keeping the tofu and noodles separate from the broth because they tend to soak it all up by the next morning.
- Tip: Try adding hot sauce or a little red curry paste for an extra kick ;)