Homemade Creamy Ramen Soup
Homemade Creamy Ramen Soup is a dairy free soup. This recipe serves 4 and costs $1.59 per serving. One serving contains 237 calories, 3g of protein, and 5g of fat. 8 people were glad they tried this recipe. It is perfect for Autumn. If you have vegetable broth, rice milk, sea-salt, and a few other ingredients on hand, you can make it. Not a lot of people really liked this Japanese dish. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. Similar recipes include Homemade Ramen Noodle Soup, Homemade Creamy Tomato Soup, and Semi Homemade Creamy Chicken Soup.
Servings: 4
Ingredients:
4 - 6 carrots
dash of celery seed
1 tbsp. extra virgin olive oil
4 - 6 cloves of garlic
1/4 c. gluten-free all-purpose flour
1/2 piece of kombu
2 small onions
2 tsp. poultry seasoning
1/2 c. rice milk
4 ounces Asian rice noodles
2 tsp. Real Salt sea salt
2 tsp. turmeric
4 c. organic, gluten-free chicken or vegetable broth
4 c. water
Equipment:
food processor
pot
Cooking instruction summary:
- In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small. Heat oil in a soup pot. Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes]. Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
- Pour in the broth and water. Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.
- After 30 minutes, pour in non-dairy milk and noodles. Let simmer an additional 10 minutes or until noodles are soft.
- Remove from heat and serve immediately.
Step by step:
1. In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small.
2. Heat oil in a soup pot.
3. Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes].
4. Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
5. Pour in the broth and water.
6. Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.After 30 minutes, pour in non-dairy milk and noodles.
7. Let simmer an additional 10 minutes or until noodles are soft.
8. Remove from heat and serve immediately.
Nutrition Information:
covered percent of daily need
