When I am in a rush–but in the mood for a hearty, healthy and satisfying vegan meal–visions of ramen
noodles dance through my head.
So I was delighted to receive a sample of Lotus Foods‘ Gluten-free Wakame & Brown Rice Ramen.
Lotus Foods’ earth-friendly motto and mission: “Healthier Rice for a Healthier Life” resonates
I believe we have a responsibility to vote with our pocketbooks by choosing organic products
that are produced sustainably–that’s why I like their products.
Lotus Foods’ Gluten-free Wakame & Brown Rice Ramen are traditional Japanese-style noodles
made from wakame seaweed and organic brown rice instead of wheat–and healthy, nonGMO
They paired wakame seaweed, a great natural source of potassium and fiber with the whole
grain nutrition of brown rice for a rich, delicious taste with a hint of sea vegetable.
The quick cooking noodles are packaged with a savory vegetable seasoing packet to create
a delicate wakame flavored broth.
All I had to do was add my favorite veggies and protein to create a complete meal in minutes.
But of course I had to add my own spin to the final dish!
Wakame and Brown Rice Ramen Noodle Vegetable Bowl
3 cups filtered water
1/2 cup sliced organic onion
2 cloves organic garlic, sliced
1/2 cup julienned organic carrots
1 cup sliced organic mushrooms
3 cups sliced organic kale
2/3 cup cubed firm organic tofu
Lotus Foods Wakame Broth Seasoning Packet:
(includes tamari powder; dried vegetables -red bell pepper, wakame,
carrot, scallion; green scallion powder; sea salt; dried chili pepper)
(Or use seasonings of your own, if you prefer.)
Powdered seaweed flake seasoning
3 tablespoons Braggs Liquid Aminos
1 /2 teaspoon cayenne pepper
1/8 teaspoon crushed red pepper flakes
1 tablespoon toasted sesame oil
1 teaspoon toasted sesame seeds or Gomasio seasoning
Prepare noodles according to package directions:
Boil 2 cups of filtered water.
Add Ramen and simmer gently for 4 minutes, stirring occasionally.
When the noodles are just soft, remove from heat.
Drain noodles and set aside.
Add 1 more cup of water to the noodle pot.
Add contents of seasoning packet.
Add seaweed seasoning flakes, cayenne pepper, sesame oil and Braggs Liquid Aminos.
Bring to boil.
Add ginger, garlic, onions, carrots, mushrooms and tofu to the water.
Simmer for 5 minutes.
Add sliced kale to the pot.
Simmer for 4 minutes until tender and wilted, but still bright green.
Turn off the heat.
Add ramen noodles to 2 bowls.
Spoon vegetables on top of the noodles.
Pour broth over noodles and vegetables.
Garnish with toasted sesame seeds, if desired.
Do you like ramen noodles?
What are your favorite ways to enjoy them?
Share your thoughts and comments with us.
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