Ramen, Redefined

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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