What is it about ramen noodles in warm broth that hits the spot every time?
When we're strapped for time (like this weekend), this quick, nourishing soup is a go-to WIN every time!
[We had a full, festive weekend which included seeing "A Christmas Carol" at our Old Town Temecula Theater yesterday. Loved. It.
It was their 14th consecutive year - sans Dec 2020 due to Covid, so this one was really special.
You can use bone broth or veggie broth as the base. I usually add herbs & spices to the broth as it starts to simmer on the stovetop like garlic or lemongrass, then add in whatever veggies I have on hand. You can cook the ramen separately - which only takes 3-4 minutes, or just toss it in and cook it in the broth if you're really pressed for time (or like me, would rather not wash another pot/strainer 😁).
I added in carrots, celery, broccoli, Okinawa spinach & organic extra-firm tofu here, but you can use any combo of veggies/protein that you prefer including an egg. Frozen veggies work just fine! I topped mine off with fresh Thai basil, a healthy drizzle of toasted sesame oil, jalapenos & red chili flakes 'cause you know I ❤️ the heat! 🤭
And there you have it! Warm. Nourishing. Phytonutrient & antioxidant-rich! PACKED with flavor! 😋
You can keep it simple or fancy it up - anything goes!
I really love organic buckwheat ramen noodles from King Soba & always keep it on hand. Buckwheat is not a true grain as it comes from a seed. It's naturally gluten-free, rich in vitamins, nutrients & high in protein & fiber. It's got a nice bite & a bit of a nutty flavor that I love!
All in all, a wholesome bowl of deliciousness!
PERFECT for the season!
ENJOY! 😋
With much ❤️,
Dr. Narayan
