Homemade Creamy Ramen Soup

Homemade Creamy Ramen Soup

Homemade Creamy Ramen Soup

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   4
  • Calories:   237
  • Protein:   4g
  •  
  • Fiber:   4g
  • Sugar:   9g
  • Carb Total:   43g
  •  
  • Saturated:   1g
  • Fat Total:   5g
  •  
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
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Cuisine
  • Japanese
  • Asian
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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.

View original preparation instructions

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