Cooking and Serving: 30 minutes | 4 noodle cups
Ingredients
How to roast tofu | How To Store and Serve Gluten Free Ramen | Top tips for making perfect ramen
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 4 noodle cups
Ingredients
How to roast tofu
How To Store and Serve Gluten Free Ramen
Top tips for making perfect ramen
½ cup (40 g) nutritional yeast flakes
2 tablespoons kosher salt
2 tablespoons onion flakes, (or 1 tablespoon onion powder)
1 ½ teaspoons garlic powder
¾ teaspoon dried thyme
½ teaspoon dried sage
1 teaspoon smoked paprika
¼ teaspoon turmeric
¼ teaspoon wasabi powder, (if you can’t find it, leave it out)
⅛ teaspoon ground ginger
1 tablespoon light brown sugar, coconut palm sugar works, too
4 “nests” gluten free ramen or rice noodles
Raw shredded carrots
Sugar snap peas, blanched in boiling water for 30 seconds
Sliced button or miniature portobello mushroom, blanched in boiling water
Fresh ba * 1 cup extra-firm tofu, cubed, (raw or baked as described above), or cooked
2 tablespoons gluten free mellow white miso paste, I like Miso Master brand
4 teaspoons gluten free tamari
¼ cup Vegetable Bouillon Powder , (recipe above)
½ cup fresh scallions, chopped (or 2 tablespoons freeze-dried scallion
Instructions
MAKE THE VEGETABLE BOUILLON POWDER
Place all the bouillon ingredients in a medium-size bowl and mix to combine.
well. Place in a resealable glass container (a small mason jar works great),.
PREPARE THE NOODLES
Cook the noodles one nest at a time according to the package directions or by.
boiling them in about a quart of water until they separate and begin to.
Drain in a colander and rinse with cold water to stop the cooking, and set.
If you don’t plan to assemble the noodle cups right away, toss the softened.
noodles in a tiny bit of extra virgin olive oil to prevent clumping.
ASSEMBLE THE INSTANT SOUP CUPS
Set out four heat-safe jars that can accommodate about 20 fluid ounces in.
volume (I use 19.6-ounce straight-sided Weck jars).
In each jar, layer the ingredients in the following order: about 1 cup total.
vegetables (spinach leaves, carrots, blanched mushrooms, blanched sugar snap.
peas), 1/2 cup tofu or chicken, 1 1/2 teaspoons miso paste, 1 teaspoon.
tamari, one nest of softened noodles, 1 tablespoon bouillon powder and,.
finally, scallion greens to taste.
Cover and store in the refrigerator until ready to serve.
You can store assembled cups for up to 3 days if your ingredients are fresh.
SERVE THE SOUP CUPS
When ready to serve, if the assembled cup has been refrigerated, allow it.
come to close to room temperature first.
Then, fill each container with boiling water (leaving a small space to permit.
covering the container) and cover tightly.
Allow the container to steep for 2 minutes. Open, stir gently and enjoy.
SERVE THE SOUP CUPS
When ready to serve, if the assembled cup has been refrigerated, allow it.
come to close to room temperature first.
Then, fill each container with boiling water (leaving a small space to permit.
covering the container) and cover tightly.
Allow the container to steep for 2 minutes. Open, stir gently and enjoy.
Notes
0.4g | Sodium: 4204mg | Potassium: 348mg | Fiber: 3g | Sugar: 5g | Vitamin A:
387IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
If you love ramen soup, this recipe for gluten free instant noodle cups will
prove that gluten free ramen noodles are quick, easy and delicious!
you love ramen soup, this recipe for gluten free instant noodle cups will prove
that gluten free ramen noodles are quick, easy and delicious!