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Jade Pearl Ramen Noodle Bowls
By Kris Kelly

D

ark leafy greens add nutrients and minerals to a savory miso based

broth. Ginger and turmeric provide a powerful anti-oxidant punch

for revitalizing ramen.

Ingredients
1 package (4 ramen cakes)
Organic Jade Pearl Rice Ramen

1 large leek thoroughly washed and chopped
(do not use the dark green, fibrous parts of the leek)

4 carrots julienned

1 cup shiitake mushrooms chopped

3-4 cups finely chopped kale

3 ears non-GMO organic corn, kernels cut off the cob,
or one can of organic corn kernels, strained

4 cups vegetable broth or spring water

2 TBSP freshly grated ginger root

2 tsps freshly grated turmeric root

3 TBSP sweet white miso

1 TBSP wakame soaked, rinsed and finely chopped

1 TBSP coconut oil

• Soak dried wakame in warm water for 8-10 minutes, or until
  rehydrated. Finely chop wakame and set aside. (Only 1 tablespoon
  of rehydrated and finely chopped wakame is needed for this recipe.
  Of course, add more if you like the taste.)


• Prepare rice ramen noodles according to package directions,
  drain and set aside.


• Prepare miso broth by warming broth or water in a saucepan.
  Turn off heat, add wakame and miso. Stir until miso is fully dissolved.


• Heat coconut oil in a large skillet. Add leeks, carrots, and
  mushrooms. Sauté over medium heat until leeks are soft. Watch
  closely to prevent burning. About 5-8 minutes.


• Add corn, kale, ginger, and turmeric. Continue to sauté for another
  1-2 minutes.


• Pour miso broth over vegetables and add noodles.
  Stir until combined.


• Place ramen in bowls and serve.


• Enjoy!

Kris Kelly is a chef and writer who promotes plant-based foods as part of a healthy
lifestyle. She shares family-friendly recipes and suggestions at: goofyfootfoods.com.

Simple Shoyu Vegetable Ramen

by Melissa Lanz

S

hiitake mushrooms, baby spinach, garlic, ginger, and onions create

a savory soup suitable for breakfast, lunch, or dinner any season of

the year.

Ingredients

4 ounces shiitake mushrooms

3 cups baby spinach

2 green onion, chopped (use both the whites and green)

2 large hard boiled eggs, cut in half

4 cups reduced sodium vegetable broth

2 cups filtered water

4 cloves garlic, minced

1 TBSP olive oil

1 TBSP freshly grated ginger root

1 TBSP tamari, soy sauce, or liquid aminos

12 ounces ramen noodles

(dry packaged or fresh refrigerated)

• Heat olive oil in a large stockpot over medium heat.


• Add garlic and ginger, and cook, stirring frequently, until fragrant,
  about 1-2 minutes.


• Pour in broth, tamari, and water.


• Bring to a boil; add mushrooms, reduce heat and simmer until
  mushrooms have softened, about 10 minutes.


• Stir in noodles, breaking apart with a chopstick. Simmer noodles
  for two minutes (fresh) or three minutes (dried)


• Stir in spinach and green onion.


• Serve immediately, garnished with eggs.
  Makes 2-3 large bowls

Melissa Lanz is the Founder and CEO of The Fresh 20, a meal-planning subscription

service that organizes plans using 20 ingredients a week: thefresh20.com.