Have you heard this joke?
“What can I have that is gluten free, low fat, low sodium, & vegan?”
“Water. You can have water.”
Wrong! You can have this Ramen and totally enjoy every bite without feeling like you’re missing out on traditional ingredients.
Raw Ramen Noodle Soup Base
- 1/2 cup packed Thai Basil
- 2 cloves garlic
- 2 Tablespoons coconut aminos (or other low sodium soy sauce alternative)
- 1 Tablespoon lemongrass (I used frozen)
- 1/2 Tablespoon Pine Nuts
- 1 teaspoon toasted sesame oil
- 2 Tablespoons lime juice
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
To a high speed blender, add the basil, pine nuts, garlic, coconut aminos, lemongrass, toasted sesame oil, lime juice, black pepper, and red pepper flakes. Add 4 cups homemade coconut milk (recipe below) & blend until warm.
Pour in to your serving bowls and add your veggies of choice from the list below. My favorite add-ins are the ones I most often have on hand: raw corn chips, marinated mushrooms (fresh is good too if you’re in a hurry), chopped basil, grated ginger (I always have this in my freezer), and kelp noodles. If your soup is on the hot side, you could skip the kelp noodle prep all together and just rinse them a bit before adding them to your bowl.
Veggies: Add any combination of the following. The more the better, but use what you have.
- Marinated Mushrooms (recipe below)
- 2 teaspoons fresh grated ginger root
- Chopped basil
- Thinly sliced shallots
- Chopped green onion
- Kelp Noodles
- Corn Chips (recipe here) or you could use fresh or frozen corn
- Chopped fresh mint
Coconut Milk Recipe
- 2 cups raw coconut flakes
- 4 cups water
Blend on high for 1 minute. Strain through a nut milk bag strainer. (Save the pulp for making dessert or snack bars later. Either keep in the fridge a few days or freeze to use later.) Fresh coconut milk tastes soooooooo much better than anything canned. Trust me! & it only takes a minute to make it.
Marinated Mushrooms Recipe:
- 8 oz mushrooms (white, crimini, portabello, even shitake, any mushroom will do)
- 2 teaspoons olive oil
- 2 teaspoons coconut aminos
- 1 teaspoon fresh lemon juice
Add everything to a bowl and mix to combine. Set aside for 20 minutes or even in the fridge overnight. If you have a dehydrator, you can pop them in there for about an hour to warm and soften. I make a fairly large amount of these weekly to have on hand for salads or other dishes.
Pro Tip: Quadruple the soup base recipe without the coconut milk. Use one portion for your blended soup now and freeze the other three in separate containers for quicker prep later. Will keep for up to 4 months in the freezer.