Happy Sunday! 🙂 It’s another beautiful day in Vancouver, I can’t wait to get outside and take my son to the park. First let me tell you about these ramen noodles. Who else loves noodles?! When I was younger and had been out drinking the night before I used to love eating a pack of instant ichiban noodles to make me feel better. Now that I am older and wiser I know all of the nasty chemicals that go into those packages and so I avoid them like the plague. I have recently discovered a great brand of ramen noodles that is gluten free and a much healthier alternative to ichiban. It’s called Lotus Foods and they have a variety of different kinds of gluten free ramen noodles. You can buy them at Whole Foods and other health food stores. This bowl of noodles was quick and easy to make. There is just something so comforting about a hot bowl of noodles in broth. I meant to pick up green onion to garnish these bowls with but they never made it onto my shopping basket. If you like green onions (scallions) please add them to your bowl. Have a great weekend. 🙂
- 2-3 packages of brown rice ramen noodles
- 5 cups water
- 2 tbsp miso paste
- 1 glove of garlic
- 2 tbs soy sauce or braggs
- 1 portabello mushroom, thinly sliced
- 1 tsp sesame oil
- 1 soft boiled egg
- ½ package of smoked tofu, sliced
- 2 tbs hoisin sauce
- sesame seeds for garnish
- optional: chopped green onion for garnish
- In a large pot, heat the sesame oil and add the garlic and then the soy sauce and miso paste and mushrooms.
- Add the water and bring to boil, add the ramen noodles and cook for 4 minutes, then turn the heat off.
- While the ramen are cooking marinate the tofu in the hoisin sauce then sauté your tofu in a pan over medium to high heat for a few minutes in each side.
- Dish up the noodles into bowl and garnish with tofu, half an egg, sesame seeds and green onion.