Ramen Noodle soup
Amrita Ma Devi
Ramen Noodle Soup
Ayurvedic food is not complicated or exotic. Like all good food, it has to be tasty, pleasing to look at, smell great to the one who eats. All this is summed up in the term "Satmya". The concept of Satmya can be translated as “A thing or substance or habit that is useful for the body”. When you prepare food in a way that it is medicine for the body and mind it is conscious cooking.
Here we have a Ramen Soup recipe that is pacifying for Vata dosha, which is reduced by salty, sweet, and sour tastes. Other qualities here are sweet nutritive noodles, stimulating mildly pungent qualities of ginger & basil. The healing astringent properties of vegetables, and mineralizing salty seaweed that tones the body. Add sour ginger pickles on the side for a perfect meal for Vata dosha.
COURSE
Soup
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
- Gluten-free noodles
- 2 cups seasonal vegetables Leek, carrots, broccoli and shitake, spinach
- 4 A boiled egg or tofu
- 2 cup boiled water
- 1 tbsp maple syrup
- 1/2 cup fresh basil leaf
- 3 tbsp sesame oil
- 2 tbsp fresh ginger
- 2 tsp tamari sauce
- Handful fresh kelp seaweed optional
INSTRUCTIONS
INSTRUCTIONS
1. In a wok, add the sesame oil and stir-fry the vegetables for 7 mins. Add a cup of water to add to broth.
2. Boil 1 cups of water and add into the wok with the seaweed, add ginger and soy sauce.
3. Cut tofu in slices and fry in sesame oil in a frying pan with a splash of soy sauce until lightly browned. Or boil an egg if you choose to eat it that way.
4. Cook the noodles as per packet instructions. Rince and divide into 4 noodle bowls.
5. Arrange the rest of the ingredients with a ladel as you spoon the vegetables into the bowls.
6. Serve after adding the tofu on top & arrange.
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