Kelp Noodle Ramen
Low carb, gluten free, vegetarian (can easily be vegan or you can add some meats to it) and satisfying…..The nice thing about this dish is it’s easily adapted to whatever veggies you have in your fridge or garden and it freezes well. This is an adaptation of a recipe found on eating rules which does in fact rule.
1 1/2 cups vegetable broth homemade or low-sodium store bought (i make a homemade broth using kelp!)
1 cup Kelp Noodles (see the recipe on how to noodle fresh kelp - raw kelp trimmed to the width and girth of a noodle works just fine)
2 whole broccoli spears steamed
5 whole snow pea pods steamed
1/2 carrot peeled and grated
1 medium radish sliced
1 green onion sliced
1 whole soft-boiled egg peeled and sliced in half
togarashi or Bragg’s Organic Sea Kelp Seasoning to taste
Heat the vegetable broth in a saucepan.
Par cook (steam) the broccoli and Chinese peas in a microwave-safe container for 2 minutes.
Add the kelp noodles to a bowl, pour heated broth over the noodles.
Garnish with vegetables and egg.
Sprinkle with togarashi or Bragg’s Organic Sea Kelp Seasoning (zero sodium).