Meatless Gluten-Free Homemade Ramen

I was inspired to make ramen after a late afternoon craving that I wasn’t able to satisfy. There’s a really popular Ramen House near me that I can never get into. It’s always at least an hour wait when I get there and I’m usually too hungry to wait. The next day I was feeling defeated and thought, “How hard can it be?”

The answer is “not hard at all!” The ramen I made was a huge hit and I can’t wait to make it again. The ingredients list for this dish is long, but don’t let that fool you. The recipe is easy and is so worth it. I have become such a fan of cooking with miso so I was excited to make this.

The broth recipe takes a little time, and a lot of chopping but once I tasted it, I knew I had found a hit. The recipe I followed is William Sonoma’s Homemade Ramen Broth.


  • 2 Tbs. vegetable oil
  • 2 lemongrass stalks, thinly sliced
  • 4 green onions, white and light green portions, thinly sliced
  • 6 garlic cloves, minced
  • 2 jalapeño chiles, thinly sliced
  • 8 cups (64 fl. oz./1 l) chicken broth
  • 1/4 cup (2 fl. oz./60 ml) mirin
  • 1/4 cup (2 fl. oz./60 ml) soy sauce
  • 1/4 cup (2 oz./60 g) white or yellow miso paste
  • 2 pieces dried kombu


In a large pot over medium-high heat, warm the oil. Add the lemongrass, green onions, garlic and jalapeño and cook until fragrant, about 4 minutes. Stir in the broth, mirin, soy sauce and miso until combined and bring to a simmer. Add the kombu and continue to simmer until the flavors deepen, about 15 minutes. Strain and discard the solids before using the broth as directed in your recipe. Makes about 8 cups.

As far as ramen ingredients go, it’s completely up to you. I chose to make mine vegetarian and gluten free by using rice noodles. Ramen noodles are easy to find at any grocery store. I used bok choy, shitake mushrooms, both fresh and dried, green onion, and 6-minute eggs.

Practice this PERFECT 6MIN EGG recipe while your broth is simmering.

Boil rice noodles separately in their own pot. Drizzle lightly with oil and set aside while you finish the rest of the recipe. Chop plenty of fresh green onion and remove the larger white portions of the bok choy. Let the mushrooms simmer in the broth for at least 10 min. When your eggs are peeled and sliced in half, you are ready to assemble your ramen. Place a heaping handful of rice noodles in a large soup bowl. Ladle broth and mushrooms (and some of that kombu, if you like it) over noodles. Add leafy parts of the bok choy and green onions and give it a quick stir. Add a few squirts of sriracha and enjoy!

Interested in more fermented and pickled recipes? Visit! 

Spoiled In Sonoma: Vlogs

Photo Courtesy Of Spoiled To Perfection 1

I am learning new things everyday, and I’m pretty excited about the filming and editing that I’ve done so far for Spoiled To Perfection! Here is a collection of videos that I have directed, shot and edited so far this year. They are getting better as I go, and I know I have a long way to go but I’m proud of what I’ve learned in the last 2 months.

No Talkie Before Coffee

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My Spoiled To Perfection adventures have led me to discover the wonders of coffee. Of course, I was thrilled to find out that coffee beans are fermented. But I also wanted to know why humans are so obsessed with our coffee and why we “LITERALLY” can’t live without it! So I went straight to the source and sat down with the folks in charge of production at my two favorite local coffee roasters, Taylor Maid Organic Coffee and Tea, and Flying Goat Coffee. Darren O’Brien, who happens to be one of my closest friends, my ex-roommate and ex-band mate, is also the head of production at Taylor Maid. Darren walked me through the “cupping” process and we tasted two different styles of coffee that have been processed in both the “washed,” and “natural” methods. Check out the video below and read the article at Spoiled To Perfection.

Booze With Bass.

As the blogger and videographer for Spoiled To Perfection, I get to meet some really incredible people involved in the fermentation industry. I have found that most of them are creatives, who come up with some pretty cool ideas. Below is my most recent mini doc featuring Spirit Works Distillery. You won’t believe what they are doing to their whiskey barrels! Check it out:

Emily Somple Photography | Spirit Works 4 copy

Something is a brewing at Spirit Works Distillery in Sebastopol, CA. Yes they make gin, whiskey and vodka, but they’ve brewed up quite the science experiment as a side project. The staff calls it the “Music Barrels.” I call it fascinating! They are encouraging maturation with vibration through sound! The owner of Spirit Works, Timo Marshall, claims he doesn’t know where the idea came from but the rest of the staff said, “It was all Timo!”

Emily Somple Photography | Spirit Works 1 copy

Timo has rigged speakers and iPods to barrels of whiskey, each playing different styles of music. Lauren Patz, co-distiller, explained that Timo is the big picture, twenty steps ahead, creative brains behind the operation. She also praised Timo for being the one who was able to actually rig this all up and attach the speakers.

To learn more about the “Music Barrels” project, watch the video, Spoiled In Sonoma | Spirit Works Distillery.

Spirit Works Distillery is the perfect balance between art and science; a balance needed to produce fine, artisan style products. The team is nothing short of creative, passionate and logical. The tasting room is open in The Barlow at 6790 McKinley St #100, Sebastopol, CA 95472.

I’m An Addict


My obsession with fermentation is growing too large for my kitchen. My countertops are now full of mason jars, pickling and fermenting all kinds of stuff and things! Kombucha, pickles, jalapeños, garlic and more. I just recently found a recipe for pickled avocado chunks! (MIND BLOWN!) I can’t stop. I am writing this as a warning to all the interested parties out there who may be considering some DIY fermentation. It is an addiction. And kombcuha is the gateway drug. But if you’re going to get hooked on something, this is really the healthiest and tastiest addiction I’ve ever had. I’ve started to drive my friends and family crazy, shoving fermented goods in their face and telling everyone that kombucha heals all. Stomach ache? Drink some booch! Sore throat? Kombucha! Low self esteem? You should probably have some more booch. I see no end in sight. I’ve fallen deep down the rabbit hole a I do not want to be saved.

Want to watch me fail miserably at my first time ferment attempts? Check out my video segments from my Fermentation Blog, Spoiled In Sonoma:

Coffee + Beer = Sonoma County


Once again, I am reminded of why I live in Sonoma County, and why I love my community. Yesterday, I was able to spend the morning with my very good friend, Darren O’Brien, who also happens to be head of production at Taylor Maid Farms Organic Coffee & Tea. Darren and I have been friends for nearly a decade. We’ve been roommates and band mates and I consider him family. Not only is he a talented musician and song writer, he’s a master roaster and educated coffee buyer for TMF.

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I met with Darren yesterday morning in the coffee bar of TMF in The Barlow, in Sebastopol. If you’ve never been to The Barlow, you must! We had coffee and then wandered over to Woodfour Brewing Company across the street where we met Seth Wood, owner and brewer. Darren and Seth have been collaborating for a while now on coffee and beers with each other’s creative influences.


I am proud to know them both, and proud of both of these Sonoma County brands. Woodfour is dedicated to supporting local farms, making wild yeast beers and giving impeccable service. Taylor Maid Farms stays focused on bringing sustainable coffee beans into their facilities and encourage their customers to reduce, reuse, and recycle, offering discounts to those who bring in their old coffee cans and refill.

Sonoma County is thriving on culture, creative freedom and flavor. To experience this for yourself, wander over to The Barlow!

You Might Be A Hippie If….


Due to my recent involvement in the fermentation industry, I have been consuming a ton of fermented foods. I even got my hands on some scoby and am attempting to make my own kombucha. I know. Who have I become? I guess I always knew I was a hippy, I just didn’t know how bad it was.

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I went to The Backyard in Forestville, CA on Friday to indulge in their chefs’ obsession with fermentation. They serve kefir soda on tap! I started with a pickled platter, full of house fermented vegetables. The fermented trumpet mushrooms may have been the greatest thing I’ve ever eaten.

I also recently tried tempeh a month ago, so I had to order the local tempeh items on the menu, like the tempeh rueben and the tempeh scramble. I have to admit, I was glad there were such delicious sauces on the dishes. Sometimes tempeh has a bitterness to it that’s hard to get past.


My one glass of kefir soda wasn’t quite enough, so I headed to The Kefiry in Sebastopol after lunch to bring some bottles home. That place is amazing. Stop by sometime and go through their kefir tasting and let the experts teach you about kefir.

*DO not get kefir confused with kombucha. Kombucha is a great hangover cure, kefir is not! I learned that the hard way.



Spoiled to Perfection™


Spoiled to Perfection™ is a new, Sonoma County based web series, and my most recent social media project. The show is all about the fermentation industry in Sonoma County. When I first got involved with this project, I was really unaware of how massive and popular this industry really is, and how Sonoma County is a mecca for food and beverage preservation.

I was originally brought on to manage social media, but my role has developed into something much bigger. In addition to managing the online promotion of the show, I am blogging and producing video for our website. My blog is all about my journey of discovery. I am tasting foods I’ve never had before and learning how my favorite drinks are made, like craft beer and kombucha. I am lucky enough to wander through the most beautiful county in all of California to interview and hang out with some of the coolest, creative and innovative people who are doing some pretty amazing things with food alchemy, with my trusty videographer by my side capturing it all.
Stay tuned for new videos and blogs!


Today I Pickled, Tomorrow I’ll Take Over The World!

I can’t think of a time when I’ve had more fun in my own kitchen than I did today! As a part of my job as social media specialist for Spoiled To Perfection, I got to shoot a short video of me, attempting to pickle onions in my kitchen. Oh and was it an attempt alright. I’m not big on following recipes, which is probably why I’m horrible at baking, but make killer Mexican food. IMG_0723 2

I followed the basic pickling principles, (vinegar, water, salt, sugar) but added my own twist (mustard seed, cumin seed, peppercorns, jalepenos). Measurements, shmeasurements.

I must have found the two most powerful, evil, purple onions in the entire grocery store because I could barely see! I was bawling on camera and even my videographer had to leave the room! I still have a headache from it. Damn you, food alchemy!

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Aside from my burning eyeballs and a house that now smells like feet, I feel proud and accomplished! My “non-recipe” recipe came out perfectly and we really shot some beautiful video and stills. I must give all the credit to my videographer, Jenny Rustad, who makes all the silly things I do look good.

My new blog, Spoiled In Sonoma, is shaping up quite nicely and I’m having a blast! I can’t believe I get paid for this.