You are here: Home / Entrées / Jade Pearl Ramen Noodle Bowls

Jade Pearl Ramen Noodle Bowls

By

During these hot summer months, noodle bowls have become a staple in the Kelly house.  I love making stovetop dinners when the temperature rises in August…no need to heat up the house for this quick and nutritious dinner that comes together in as little as 15-20 minutes.  Keeping it light, our Jade Pearl Ramen Noodle Bowls are made with Lotus Foods Jade Pearl Rice Ramen noodles, a variety of organic summer vegetables and a sweet miso and wakame broth.

Jade Pearl Rice Ramen Bowls

Noodle bowls are the perfect opportunity to add sea vegetables into your diet.  I like adding finely chopped, soaked wakame to my miso broth before pouring over the noodles and veggies.  The perfect disguise for these otherwise strong tasting but highly nutritious sea foods.

Jade Pearl Ramen Noodle Bowls

Benefits of Wakame

  • A rich source of magnesium – critical for muscle relaxation and contraction.
  • Rich in iodine – According to the American Thyroid Association, “Iodine is an element needed for the production of thyroid hormone.” “If you do not have enough iodine in your body, you cannot make enough thyroid hormone.”

Jade Pearl Rice Ramen

 

Jade Pearl Ramen Noodle Bowls
Yields 4
Write a review
Save Recipe
Print
Ingredients
  1. 1 package (4 ramen cakes) Organic Jade Pearl Rice Ramen
  2. 1 large leek, thoroughly washed and chopped (do not use the dark green, fibrous parts of the leek)
  3. 4 carrots, julienned
  4. 1 cup shiitake mushrooms, chopped
  5. 3-4 cups finely chopped kale
  6. 3 ears non-GMO, organic summer corn, kernels cut off the cob
  7. 2 tablespoons freshly grated ginger
  8. 2 teaspoons freshly grated turmeric
  9. 4 cups vegetable broth or spring water
  10. 3 tablespoons sweet white miso
  11. 1 tablespoon wakame, soaked, rinsed and finely chopped
  12. 1 tablespoon coconut oil
Instructions
  1. Soak dried wakame in warm water for 8-10 minutes, or until rehydrated. Finely chop wakame and set aside. (Use only 1 tablespoon of rehydrated and finely chopped wakame for this recipe, of course, add more if you like the taste)
  2. Prepare rice ramen noodles according to package directions, drain and set aside.
  3. Prepare miso broth by warming broth or water in a saucepan. Turn off heat, add wakame and miso. Stir until dissolved.
  4. Heat coconut oil in a large skillet. Add leeks, carrots and mushrooms. Sauté over medium heat, watching closely not to burn, until leeks become soft. About 5-8 mintes.
  5. Add corn, kale, ginger and turmeric. Continue to sauté for another 1-2 minutes.
  6. Pour miso broth over vegetables and add noodles. Stir until combined.
  7. Place ramen in bowls and serve.
  8. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free
https://goofyfootfoods.com/