Organic brown rice noodles Ramen, gluten free, 70 g x 4 pcs, BIONATURALIS

Preparation:
Bring 1 l of water to the boil in a saucepan. Add the ramen noodles and boil for 3 minutes. During cooking, separate the noodles from each other with a fork. Drain the water and rinse with cold water, leaving half a cup of the noodle broth for further cooking.

Simple vegan ramen with rice noodles and mushroom powder (2 servings)

Ingredients:
140 g rice noodles
1 l water (or rice broth)
1-2 tsp mushroom powder (e.g. shiitake or reishi)
2 tbsp mushroom powder (e.g. k. tamari soy sauce
1 tsp sesame oil (optional)
1 small carrot, thinly sliced or grated into strips
Handful of spinach or other vegetables of choice
100 g firm tofu (cubed, optional)
Green onions for sprinkling

Preparation

Broth
Bring 1 l of water to the boil in a saucepan.
Stir in the mushroom powder, soy sauce and sesame oil. Boil for 2-3 minutes.Add the carrots and spinach (or pawpaw). Cook until vegetables are soft.

Noodles
In another saucepan, boil the rice noodles as instructed (about 3-4 min).
Drain the water and rinse briefly in cold water.

Serving
Divide the noodles into bowls.
Pour the hot mushroom broth over the vegetables.
Add the tofu (if using) and sprinkle with the green onions.

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