Here’s a healthy, yummy, gluten free ramen soup using King Soba Organic Brown Rice Ramen that will warm you up on these cold winter days.
5 shitake mushrooms
1 diakon, cleaned and diced
5 leaves nappa cabbage cleaned and roughly chopped
1 package of King Sobaâ€™s Organic Brown Rice Ramen
3 cubes of Celifibrâ€™s gluten free Vegetarian Chicken Bouillon
4 cups water
2 tbs chopped cilantro
1 tsp sesame oil
1 minced garlic clove
2 tsp gluten free soy sauce
2 tsp white rice vinegar
Â½ tsp sugar
Â¼ tsp garlic salt
3 diced green onions
Soak the shitaki mushrooms for 20 minutes in water.Â Rinse and slice.Â Put sesame oil and garlic into a large pot and cook on medium until light brown.Â Add the shitake mushrooms. Cook about 2 minutes then add the water, soy sauce, white rice vinegar, sugar, garlic salt, chicken bouillon, and diakon. Cook on medium high until the diakon is soft.Â Add the cabbage and cilantro.Â Cook until cabbage is soft.Â Cook ramen as directed in a separate pot. When ramen is cooked, drain and put in a bowl.Â Add the shitake broth and top with green onions and serve.Â Yields 4 servings.
Note:Â You can add any protein you wish or a hardboiled egg.Â If only eating one serving, broth can be refrigerated or even frozen.