There are, actually, many things I miss from my SAD days. For the most part, though, I feel better and therefore don’t worry about much of that. But when I read that I could, generally, recreate the taste of Ramen Noodles without all the yucky stuff I got very excited!
This recipe is easy, fast, and completely adaptable. I used what I had on hand and feel pretty confident that if I made it again it would be very different. To me the musts are the noodles and the sauce. The rest can be changed out. I think you could make this soy free by using coconut aminos and leaving out the tempeh but I might need some guidance to make sure that’s true.
Some other things I think would be good in here include (but are not limited to): peppers, leeks, broccoli, cauliflower… If you try it I’d love to hear what you put in it!
One last note. I know ramen is really supposed to be a soup but I’ve never liked it that way. I always cooked it as the soup and then just ate the noodles and I find myself doing that now. So whichever way you like your ramen, enjoy!
Easy Homemade Ramen
6.5 oz package of rice sticks (or bean thread noodles if you want)
8 cups veggie stock (or water with veggie bouillon)
1 carrot cut into small slices
8 oz mushrooms, sliced
4 oz tempeh, diced
1/4 & 1/8 cup Braggs Liquid Aminos (or soy sauce)
1 tbsp Italian seasoning (I know…but it works here!)
3 tbsp dried/dehydrated onion
1 tsp garlic powder
Bring the stock to a boil. Add the noodles and the veggies & tempeh. Let cook between 4 and 5 minutes or until your noodles are soft. Turn off the stove. Add the rest of the ingredients and let everything hang out together for about 5 minutes. Serve warm as a soup or as noodles and veggies.
Having really cool kid chopsticks like I have is, of course, completely optional!
This post is dedicated to my friend Megan at Maid in Alaska because every time I think of cellophane noodles now, I think of her!