You can prepare this ramen noodle soup literally in 5 minutes. You put the stock in the blender and cook the ramen for 3 minutes. Easy peasy! But what is windows? Ramen is a popular Japanese noodle soup dish. A warming soup bursting with flavour. Most people eat ramen with instant noodles. Our ramen noodles are very similar to this, only they are not made from wheat, but from rice or buckwheat. So no gluten! Do you also want to keep this recipe gluten-free? Then let the seitan out.
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Boil the water in a kettle.
Put all the ingredients for the broth, except the miso, in the blender and mix. Do you use instant miso soup powder? Do add this to the blender.
Put the broth in a saucepan, put the ramen and seitan in it and cook for 3 minutes.
Meanwhile, dilute the miso with a little water so that it becomes a paste. Skip this step if you use instant miso soup powder.
Finely chop the spring onion.
Turn off the heat as soon as the noodles are done. Then pour the miso cap at the ramen and mix until dissolved.
Put the broth and ramen in a bowl or plate. Garnish with spring onion.
Do you eat gluten-free? Then replace the shoyu with tamari and the seitan with tofu. Do you use silk tofu? Put that in the soup after the miso, otherwise the tofu will break.A small dash of sesame oil or a teaspoon of furikake or gomasio makes your soup complete.
Do you want to enrich your ramen bowl with more vegetables? Here are a few tasty options: