Ramen for a Rainy Day


Posted on 18th July, by admin in Talia's Blog.

Ramen for a Rainy Day

A cold rainy winter conjures up cozy thoughts:  ugg boots, an open fire, sharing endless cups of tea with friends and family, and of course warm nourishing foods.  

ramen try tisThese last few weeks I’ve been staving off the cold by cooking my way through soup made from just about every vegetable.  We are part of an organic buying coop so basically I was making soups using whatever came in our latest delivery.  In just one week I had made and sampled; green soup, cauliflower tofu and mushroom soup, potato and leek, and tomato basil and capsicum soup.  

When a virus visited our family I needed a food as medicine soup…and this is what came of that thought…Ramen!  It was so easy, quick, and popular which means it’s been on our weekly dinner rotation since.  Enjoy!

 

Ramen Soup with Pork Dumplings

 

For the broth:

4 Cups water

2 Cups Stock – I used a combination of chicken and vegetable

Bone Broth 250ml – can substitute for some of the stock or add both!

2 tbsp tamari, coconut aminos or soy sauce

2 cm thinly sliced ginger

2 garlic cloves thinly sliced

Corriander

Spring Onions

Salt and pepper

For the Pork Dumplings:

500g pork mince

Fresh finely chopped Corriander & Onion to taste

Grated ginger

Crushed garlic

Lime – We had none so used Lemon this time

Chilli – Red.  We had none so used green

 

Vegetables of choice:  I use whatever we have in our organic delivery.  This time I used Carrot and Broccoli but other times I’ve used carrot, snow peas and mushrooms.

Noodles of choice:  Gluten Free go for Rice Noodles or Vermicelli, Paleo go for zucchini noodles

The method is simple.  Make the pork dumplings first.  Combine mince, ginger, garlic, onion and corriander. Mix with hands and roll into small balls.  Leave to rest while making broth.  Combine stock, and water in a large pot or saucepan.  Add the sliced ginger and garlic, tamari and bone broth and bring to the boil.  Then reduce heat and add the dumplings and cook for roughly 5 min or until cooked through.  Then add the vegetables and noodles and cook until tender.  Wulluh!  You are done!  Serve with the lime wedges and chilli and enjoy!  This is one of those dishes where the pot is empty at the end of the meal, no leftovers!

 

I’d love to know your thoughts and also your cooking adventures or your favourite ‘food as medicine’ dish.  Feel free to share them below and also if you enjoyed this Ramen recipe pass onto others.  

With Love Laughter & Care on your Journey,

Talia x

 





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