Kittee and I are slowly adding what we refer to as “blueprint recipes”. These are recipes that you can easily tailor to your tastes and what you have in the fridge. If you’ve been missing ramen, because let’s face it, finding gluten-free vegan ramen in restaurants is like searching for a sparkling unicorn, then you are going to love this soup!
This ramen is really almost instant, and much faster than ordering takeout. I make it at least once a week. It’s so good, and can be made according to whatever you have in your fridge or depending on your mood. Usually we will sauté some extra firm tofu in a little toasted sesame oil, and splash it with gluten-free tamari or Bragg Liquid Aminos once it’s golden brown. The tamari or Braggs helps to caramelize the tofu and gives it a great flavor. My husband will sometimes also sprinkle granulated garlic on the sautéed tofu too, which gives it even more flavor. You can do this in the pot before you add the other ingredients, or sauté it in a separate skillet while the soup is cooking. It’s seriously so easy! Just remember to use quick cooking vegetables such as spinach, broccoli, snap or snow peas, shredded carrots, shredded cabbage and sprouts. You can also press in some fresh garlic or grate in some fresh ginger too. The brown rice and millet noodles I’ve been buying at Costco in a big bag, but you can find and use regular old rice noodles at most well-stocked markets or Asian grocery stores. Oh, and the bouillon too of course! I love using Better Than Bouillon No Chicken base. It’s really good, and gives the soup a wonderful depth of flavor.
One addition that we often add to our ramen (we can call this ramen “umami bling”), is a special blend of blended toasted sunflower seeds and white miso paste. It adds incredible depth to the soup, but I offer it as an add-in simply because because it’s an extra step. To make this umami “sauce,” you will want to toast 1/3 cup raw sunflower seeds until nicely browned, but not too dark. Don’t worry if a few of of them are darker. Combine the toasted seeds with about 2 cups water and 1/3 cup of white miso paste in your blender. Blend well until creamy and smooth. Stir into the soup at the very end of cooking. Also, if you are using this add-in, start with half the amount of the bouillon paste in the ramen recipe, and then add more to taste as needed. Miso is pretty salty, so this way you can add to taste.
I will also add that not only does this make a fabulous dinner, but it’s also great when you’re feeling under the weather. It’s the Jewish penicillin of choice in our house.
We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.
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xo Julie & Kittee