Homemade creamy ramen soup
Creamy Ramen Soup, a dairy-free Japanese cuisine dish, is a comforting autumn appetizer that covers 11% of your daily vitamins and minerals. It takes 45 minutes to make and is a hit at events. Similar to Homemade Ramen Noodle Soup, Creamy Tomato Soup, and Semi Homemade Creamy Chicken Soup.
Ingredients
carrots
4
celery seed
1 dash
extra virgin olive oil
1 Tbsp
garlic
4 cloves
nut meal
0.25 c
seaweed
0.5
onion
2 small
poultry seasoning
2 tsps
rice milk
0.5 c
rice noodles
4 ounces
sea salt
2 tsps
turmeric
2 tsps
vegetable broth
4 c
water
4 c
Method
- In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small.
- Heat oil in a soup pot.
- Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes].
- Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
- Pour in the broth and water.
- Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.After 30 minutes, pour in non-dairy milk and noodles.
- Let simmer an additional 10 minutes or until noodles are soft.
- Remove from heat and serve immediately.
Nutrition:
Carbs
70 g
Fat
4 g
Protein
4 g
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