Homemade Creamy Ramen Soup
By: Tina VanderKlok
Published: Wednesday, December 7, 2011 - 5:44pm

Ingredients




1 tbsp. extra virgin olive oil
2 small onions
4 - 6 carrots
4 - 6 cloves of garlic
1/4 c. gluten-free all-purpose flour [1/8 c. brown rice or millet flour + 1/8 c. tapioca flour]
2 tsp. poultry seasoning
2 tsp. turmeric
2 tsp. Real Salt sea salt
dash of celery seed
4 c. organic, gluten-free chicken or vegetable broth
4 c. water
1/2 piece of kombu [optional, used to enhance the flavor and nutrients of this soup]
1/2 c. non-dairy milk [I like almond, hemp, walnut, or rice milk here]
1/2 package [about 4 ounces] of very thin Asian rice noodles

Preparation

1 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. 2 Pour in the broth and water. Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes. 3 After 30 minutes, pour in non-dairy milk and noodles. Let simmer an additional 10 minutes or until noodles are soft. 4 Remove from heat and serve immediately.

About

Homemade Ramen soup without the additives, preservatives, and sodium of the packaged version. Gluten, dairy, and soy free with a vegetarian alternative.