Dairy free

Homemade creamy ramen soup

Name: Homemade creamy ramen soup
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots; 1 dash celery seed; 1 Tbsp extra virgin olive oil; 4 cloves garlic; 34 g nut meal; 0.5 seaweed; 2 small onion; 2 tsps poultry seasoning; 120 ml rice milk; 113.4 g rice noodles; 2 tsps sea salt; 2 tsps turmeric; 940 ml vegetable broth; 946.35 ml water

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

celery seed

1 dash

extra virgin olive oil

1 Tbsp

garlic

4 cloves

nut meal

34 g

seaweed

0.5

onion

2 small

poultry seasoning

2 tsps

rice milk

120 ml

rice noodles

113.4 g

sea salt

2 tsps

turmeric

2 tsps

vegetable broth

940 ml

water

946.35 ml

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.