Gluten-Free Ramen Recipe

This Ramen recipe is a favorite in my house. My kids love it, it’s easy to make and packed with nutrients! You can sub out the chicken to make it vegan friendly, take out whatever veggies you don’t like and add in the ones you do.

Ingredients:

2 Tbl. oil
1/4 – 1 C Braggs liquid aminos (you can also use soy sauce)
1 small onion, chopped
2 stalks celery, diced
4 cloves garlic, minced
4 Tbl. ginger root, minced (you can use a cheese grater)
2-4 drops of doTERRA Ginger (optional)
2-4 drops of doTERRA Lemongrass (optional)
1 Tbl. Turmeric
3 Tsp. real salt
3 Tsp. pepper
1 bunch kale, chopped
3 C carrot & sweet potato, sliced or cubed
2 C peas (I used frozen)
8 C Chicken or Vegetable broth – you can do bouillon cubes with water too
1lb chicken, cut into bite size pieces
Lotus Foods Rice Ramen – I do 1 cake per person

Directions:

Grab a large pot for broth and a medium for noodles
Put large pot on med/high heat
Add oil and the chopped onion
Throw in the chicken to brown on all sides
Add garlic, celery and ginger. Cook 1-2 minutes
Add the turmeric, sea salt/pepper, carrot and sweet potato toss to coat. Cook 5 minutes or until slightly tender
Add the broth and Braggs
Bring to a boil
Add in the peas and bring to a boil again
Add the doTERRA oils
Cover with lid then reduce to a simmer
Cook for 20-30 minutes until all vegetables are soft
While cooking fill medium pot with water and bring to boil
When there is about 5 minutes left on the soup carefully place the ramen “cakes” into the boiling water and cook to instructions.
At this time you will want to add the kale to the soup and mix in.
Be sure to rinse the ramen with cold water.
Get out your bowls. Add noodles to bowls then ladle the soup over it.
Serve and enjoy!!!