So a while back, I made the kids Ramen for Breakfast, and it was a big hit. Their response made me want to make more!! This is something that I made them (and their friends) for dinner one evening, and it was well received. I know it’s not necessarily pro-level ramen yet, made with a broth that’s been stewed for 16 hours, but it’s allergy free! I’ll get there one day. You’ll come and visit me at the Allergy Free House of Ramen, right? But seriously, on to the delicious recipe.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Refined/Cane Sugar Free, Vegan
8 TBSP Caramelized Onions
1 pack Organic Peas & Carrots
1 ounce Porchini Mushrooms (dried, see photo below)
3 tsp Organic Dried Parsley
3-5 tsp Sea Salt (to taste)
2.5 tsp Organic Ground Ginger
3.5 tsp Simply Organic All Purpose Seasoning
1 package Lotus Organic Millet & Brown Rice Ramen (not the single pack, but the multi pack)
Start by bringing your water to a boil, then add the frozen vegetables and dried mushrooms. Optionally, you can cut the dried mushrooms into smaller pieces so there’s more mixed in throughout the final dish. Once the water has returned to a full boil, allow the vegetables to cook for 5 minutes. Add the ramen cakes, onion, and seasonings. Continue to boil for 4 minutes (or as directed on your package). Serve and enjoy!