Ramen, Redefined

March 30, 2016

 

When we first moved to the United States from the Philippines, my mother relied partly on processed, pre-packaged foods to feed seven growing children.  We were poor and those "foods" were easily accessible, cheap, abundant and can be had via food stamps.  Needless to say, I saw more than my share of ramen noodles to make me biased AGAINST them for what I thought might be my lifetime.  Recently, however, I got a hold of some ramen noodles that claimed to be gluten-free, non-GMO and organic!  I was more than a little curious so I bought a package and proceeded to make a huge batch of home-made soup.  As with most of my soups, this version contained  a plethora of colorful veggies... a pound of organic baby bella mushrooms; 6 whole, organic carrots; garlic, onions and for protein, some shredded organic chicken breast.  I even chopped up a potato left over from a previous recipe and added it to my soup.  Coming from a third world country, I am loathe to throw away food.  Left-overs are big in my family and I am blessed with a hubby who does not mind.  I rely on my kids' unbiased reaction when judging how well I make any dish and this one was a success!  Here's my very simple, easy to make Ramen, Re-imagined Recipe:

 

3 squares of gluten-free, organic ramen

1/2 cup of organic chicken breast, pre-cooked and shredded

3 quarts of organic chicken broth

1 lb of organic baby bella mushrooms, sliced

6 organic carrots, peeled and sliced into thin pieces

3 cloves of garlic, crushed and chopped

1/2 med onion, chopped finely

Extra-virgin Olive Oil

salt and pepper to taste

 

Sautee garlic, onion and mushrooms in EVOO.  When mushrooms are tender, add carrots, chicken and broth.  Bring to a boil then lower heat to simmer.  Add ramen for two to three minutes and separate with a fork.  Serve and enjoy!  Makes 6-8 generous bowls.

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