Welcome to Taste Creations Monday! Once a month my friends and I get together to share recipes along a particular theme. This month’s theme is soup recipes! I’m sharing an all-natural, ramen-style rice noodle soup recipe, since I adore ramen soup! My recipe is also gluten free and vegetarian. It’s a perfect recipe if you are on a gluten-free diet, or if you are looking for a healthy meal option with fresh vegetables.
My doctor has put me on a trial gluten-free diet, which means I’m not supposed to eat wheat, barley, and rye. I have been missing ramen soup, since ramen, a Japanese-style noodle, is typically made of wheat. My family sometimes eats ramen as a quick and delicious meal. But since I have been trying to avoid gluten, I can’t enjoy the ramen we normally eat, which is sold in quick-to-prepare packets. So I came up with my own recipe that I can make about as quickly and is equally as tasty! Plus, my recipe has only a handful of healthy ingredients—which I can’t say for the ramen packets, which has many ingredients, many of which I’m unfamiliar with and aren’t natural or healthy.
This version of ramen-style soup I made is not spicy, but if you like, you could add hot pepper flakes or a dash of hot chili oil to your soup for more zing. I use A Taste of Thai Rice Noodles Linguine for my noodles. The noodles are super simple and quick to prepare, and even though they aren’t technically ramen noodles, but they give me my noodle fix and are ready in only a few minutes.
Ramen-Style Rice Noodle Soup Recipe
1 boiled egg, cut in half
Gluten-free soy sauce, 1/4 teaspoon
Mushrooms, small handful (white button or shiitake work well)
Rice noodles, 1 handful
Sesame oil, small dash
Snow peas, a few
Spinach leaves,a few
Vegetable stock, 1 cup
This ramen soup is almost as simple as preparing a packet of instant ramen soup.(You do you have to boil an egg, but you don’t get a fresh boiled egg in a ramen soup packet!)
First, boil and shell an egg. (You can soak your egg in ice water first to make removing the shell easier.)
In a small pot, prepare your noodles according to the package’s instructions.
Then, wash and prep your vegetables.
Pour a cup of soup stock into a small pot.
Top the soup stock with your vegetables, and heat the soup until just boiling. (The steam from the soup will cook your vegetables.)
Pour your soup into a bowl, and stir in the soy sauce and sesame oil.
Top with the cooked rice noodles.
Cut the egg in half and nestle it on top of the noodles.
You could eat your soup with a Asian-style soup spoon and chopsticks, or with a regular soup spoon and a fork.
Be sure to check out my friends’ soup recipes!
- 1 boiled egg, cut in half
- Gluten-free soy sauce, 1/4 teaspoon
- Mushrooms (white button or shiitake), sliced, small handful
- Rice noodles, 1 handful
- Sesame oil, small dash
- Snowpeas, a few
- Spinach leaves, a few
- Vegetable stock, 1 cup
- Boil egg to your liking. (I like mine hard-boiled.) Remove shell.
- Wash and prep vegetables.
- Prepare rice noodles according to the package's instructions.
- Add 1 cup vegetable stock to a saucepan and top it with your vegetables.
- Heat the soup on medium to just boiling. Stir in soy sauce and sesame oil.
- Transfer the soup to a bowl.
- Add rice noodles to the center of the bowl, and place your boiled egg halves on top of the noodles.