Home-Sick-From-Work Ramen
Soup Szn is upon us
A spicy, citrusy ramen to help you kick that cold
Ingredients
Makes 2 healthy servings or 4 normal servings
1 carton veggie broth - or make your own!
4 cloves garlic, smashed and roughly chopped
1 handful cherry tomatoes
2 packages Lotus Gluten Free Rice Ramen Noodles
4 big handfuls of your favorite crunchy veggies (broccoli or cauliflower heads chopped small, sliced Brussel sprouts, carrots chopped…)
3-4 spoonfuls of Chile Crunch
Juice from 1/2 lemon
Instructions
Warm up a heavy bottomed dutch oven or stock pot with a few tablespoons of olive oil to medium and throw in the garlic. Stir them around as they caramelize, careful that they don’t burn. After a few minutes, throw in your tomatoes. Cover and turn off the heat, letting the residual heat steam and pop the tomatoes.
Note: I love my Lodge Dutch Oven - great quality for a fraction of the price of some other popular brands! I use it almost every day.
Next toss in chopped vegetables, stirring to coat in oil and garlic, then salt the mixture (don’t be shy, really salt them) and turn the heat back up to medium.
After a few minutes, drizzle in a few spoonfuls of Chile Crunch, then the quart or so of veggie stock. Once it comes up almost to a boil, toss in the packages of Rice Ramen Noodles and let them cook to package instructions.
Plate with another big spoonful of Chile Crunch and the lemon juice squeezed over the top. Enjoy!
