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.

Ingredients:

  • 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

Directions:

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 SpoiledToPerfection.com! 

The Best Quinoa Salad Ever!

The Best Quinoa Salad ever!

My dear friend Monica introduced me to cold quinoa salad recently, and I’ve spent the last four months or so trying to create the ultimate recipe. I’ve come a long way from just tossing a couple veggies and whatever quinoa was on sale with some apple cider vin and olive oil.

My final recipe is a masterpiece. This is by far the best quinoa salad I have ever had, and possibly one of the best salad’s I’ve ever had.

The magic is in the dressing, which I can’t take total credit for. Jennifer Harris, local queen of fermentation and pickling, showed me how to make dressing with sauerkraut. The recipe here is my edited version.

The latest edit to this dish is the roasted brussels sprouts. It’s my go-to veggie that always pleases my household and takes 5 seconds to make. (That’s not true it takes like 20 min, but it can be done while multitasking.)

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I started with roasting the brussels and letting them cool. Then I made the quinoa, transferred to a large bowl and then stuck in the fridge to chill. This recipe is NOT good if the quinoa hasn’t completely chilled so be patient.

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While all be chillin’, make your dressing and chop your veggies.

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This recipe makes A LOT of food so use your biggest bowl to mix. Toss all your ingredients and enjoy! This recipe is easily made vegan if you sub vegetable stock for the chicken stock when making the quinoa.

To make a meal out of it, cook up some chicken sausage on the side, and bam, happy and full household!

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Ingredients:

For The Roasted Brussels Sprouts:

-Approx. 20 Brussels sprouts

-1 TBSP olive oil

-1/2 tsp garlic powder

-1/2 tsp salt

dash of pepper

Preheat over to 400 degrees. Peel and quarter the sprouts, toss sprouts in oil, garlic powder, salt and pepper. Spread evenly on a baking sheet and roast for approx. 12-15 min or until golden brown around the edges. Set aside.

 

For the Quinoa:

-3 cups of quinoa ( I used 1.5 cups of sprouted quinoa because its easier to digest and 1.5 cups of red quinoa, strictly because it looks cool.)

-1.5 cups of chicken stock and 1.5 cups of filtered water. (sub vegetable stock to make this recipe vegan.)

Lightly toast the dry quinoa in a large skillet, stirring frequently so they don’t burn. You will start to smell a toasted, nutty aroma and eventually hear a bit of crackling. That’s when you know its time to add the liquid. Bring to a rolling boil, then reduce to simmer and cover. Cook for 15 min. Do not over-cook. Al dente quinoa is better than mushy, especially for this dish. Put in fridge to chill.

For the Dressing:

  • 1 cup of Bubbies Sauerkraut ( I only use traditional, fermented sauerkraut.)
  • 2 TBSP Apple Cider Vinegar
  • 1/2 tsp celery seed
  • 1 tsp mustard (Any kind will work, but I like to use Dijon.)
  • 1 TBSP local honey
  • 2 TBSP olive oil

Blend dressing ingredients in a magic bullet or food processor until most of the kraut chunks are blended thoroughly.

For the Salad:

  • 1 small stalk of broccoli , chopped
  • 1/2 of a small head of purple cabbage, shredded
  • 1 cup of cherry tomatoes, sliced
  • a handful of fresh basil, roughly chopped
  • avocado, sliced to your preference

Throw it all together and toss well with a little S & P to taste! Test out the recipe and let me know how it turns out!