Breakfast Ramen Recipe
When the kids were younger, they loved ramen. I’d buy the products that came with the little season pack and make it. We’d add all sorts of things to the ramen as well. It’s been so long since we did that, mainly because we learned of Kid Two’s wheat allergy. It never dawned on me that ramen could be gluten free, until I was in the store and saw it. It just clicked in my brain, and suddenly ideas of all sorts of ramen came into my brain. Often times I’d seen people posting photos of pho and ramen bowls, and simply move on. I feel like my time has finally come, and yours too, since you get to eat something epic.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Diabetic Friendly, Vegan, Corn Free Compatible, Nightshade Free Compatible, Low Histamine Compatible
For Corn Free: Check all of your food sources before starting.
For Low Histamine & Nightshade Free: Use an alternative/homemade all purpose season blend.
3 Organic Rice Ramen Cakes
10 ounces Organic Green Peas (we used SnoPac)
Approx. 1 cup Organic Mixed Greens, chopped
1 oz Organic Mixed Dried Mushrooms
5 tsp Organic Onion Granules
3 tsp Sea Salt
2 tsp Organic Dried Parsley
1.5 tsp Organic All Purpose Seasoning
1/4 tsp Organic Garlic Granules
Optional: Eggs & Bacon Bits (since it’s a breakfast ramen)
Related post: Lunch Ramen Recipe
I started with the suggested 2 cups of water per cake used, so 6 cups of water. Start with a pot on medium high heat (375) and add your dried mushrooms. As the water heats, the mushroom will be re-hydrated. I added the peas after 12 minutes. The water will cool back down, and take a while to get boiling again. After 8 minutes, add in the ramen cakes and all of your seasonings. I had the seasonings in a small prep bowl ready to go, all at once. I did reduce the heat at this point to 355 to prevent over-boiling (you may not need to). After 4 minutes (according to the package) the noodles were done, so I deemed it ready to serve.
The kids were so happy to go on this new ramen adventure with me. The only downside to go on such adventures with them is they are so anti-spice… There won’t be spicy ramen bowls coming anytime soon.
A note about the pictures:
You’ll notice a blurry photo with a thumbs up. That’s Kid Three. He INSISTED that I make sure you all knew that he helped make the meal. He also wanted to see his thumb get internet famous.