Homemade Super Healthy Ramen Noodle Soup

Miso is an enzymatic soy bean paste loaded with vitamin K, calcium, iron, manganese, omega 32 fatty acids and pre and probiotics. In addition to it's nutritional value it has a calming effect on the mind and body.

INGREDIENTS:

Noodles ~

  • 2 cups of Kelp Noodles
  • 3 cups warm water 
  • teaspoon Sea Salt
  • ½ Lemon 

Veggies ~

  • 1 Tablespoon Bragg Liquid Aminos or Nama Shoyu (raw organic soy sauce)
  • 3 Tablespoons Toasted Sesame Oil
  • 1 Garlic Clove
  • ½ Inch Fresh Organic Ginger Root
  • 1 handful of julienne carrots * shredded red & yellow peppers * purple cabbage, scallions
  • Wakame Seaweed (prepared following the package) Optional 

Broth Base ~

  • 2 Teaspoons of White Miso Paste
  • Tablespoon Tahini
  • 1 Tablespoon Bragg Liquid Aminos or Nama Shoyu (raw organic soy sauce)
  • 3 Tablespoons Toasted Sesame Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 Garlic Clove
  • ½ Inch Fresh Organic Ginger Root
  • 1½ Cups of Warm or Hot Water

Squeeze lemon in water and stir in salt before adding in the noodles. Soak for about 30 minutes. Cut up veggies and set them aside. Place veggie sauce ingredients in blender or Nutri-Bullet and blend and pour over veggies. Rinise noodles very well and place them in your soup bowl. Place veggies over them. Add broth ingredients into blender or Nutri-Bullet and blend until smooth and frothy. Pour over  noodles and veggies. 

Enjoy!


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