Veggie Ramen

This recipe is for all the ramen noodle lovers out there! Many people have grown up eating bowl after bowl of ramen noodles, usually from a packet with instant noodles and sachets of seasoning that are unfortunately riddled with MSG. Now you can indulge your ramen nostalgia while on your healing path with this fresh, clean, and tasty vegetable ramen recipe! Using millet ramen noodles, this recipe is gluten-free, fat-free, and dairy-free. 

Garlic has powerful anti-pathogenic properties and helps the immune system.

Ginger also dislodges fat cells inside the liver, allowing that fat to break free and exit through the bile and digestive tract, sometimes by way of the gallbladder.

Radishes have a compilation of chemical compounds, that act as disinfectants to the liver, helping stop pathogen infection and boosting the immune system.

Atlantic sea vegetables contain important mineral salts and help drive out poisons from the body.

Veggie Ramen

Ingredients:

• 2-inch piece of ginger, sliced
• 10 whole garlic cloves, crushed with the side of the knife
• 1 cup chopped green onions
• 1 leek, roughly chopped
• 6 cups water
• 2 kombu leaves (about 0.5 oz)
• 10 dried shiitake mushrooms
• 1/3 cup coconut aminos (optional, but you may want to use additional sea salt if omitting)
• 1 teaspoon coconut sugar, more to taste
• 1/2 teaspoon sea salt, more to taste

Toppings:

• 2-3 servings (about 4.9 oz) millet or brown rice ramen noodles
• 1/2 cup finely chopped spring onions
• 4 nori squares
• 2-3 broccolini stalks
• 1/3 cup thinly sliced regular or daikon radish
• 1/2 tsp chilli powder or red pepper flakes (optional)

Directions:

In a large pot, add ginger, garlic, green onions, and leek, and sauté it over medium heat for 2-3 minutes, until the spring onion and leeks are soft, adding a bit of water if needed to prevent sticking.

Add water, kombu, shiitake mushrooms, and optional coconut aminos to the pot and bring it to a boil. Remove the kombu just before the broth starts boiling and discard.

Once the broth has reached boiling point, reduce the heat, cover the pot, and simmer it for at least 3 hours.

Strain the broth into a clean bowl or pot. Keep the shiitake mushrooms but discard the rest. Season the broth with coconut sugar and sea salt to taste. If you chose not to use the coconut aminos, you might want to add more sea salt than the ingredients call for.

Slice the shiitake mushrooms and set aside to use as a topping for the bowl.

Boil the noodles according to the packet instructions in a separate pot and set aside.

Steam the broccolini for 3-4 minutes until tender but still crisp. Set aside.

Divide the noodles and broth between two bowls. Top it with mushrooms, broccolini, spring onions, radishes, and chili powder (if using). Enjoy immediately.

You can find more delicious recipes in the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

Serves 2-3

Categories: Fat Free, Nut and Seed Free, Lunch, Dinner, Soups, Stews, International, Asian, Kid Friendly

This item posted: 23-Jan-2022

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