Rice Ramen Recipes

Jade Pearl Ramen Noodle Bowls

By Kris Kelly at goofyfootfoods.com
Jade Pearl Ramen Noodle Bowls.jpg 


  • 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 summer corn, kernels cut off the cob

  • 2 tablespoons freshly grated ginger

  • 2 teaspoons freshly grated turmeric

  • 4 cups vegetable broth or spring water

  • 3 tablespoons sweet white miso

  • 1 tablespoon wakame, soaked, rinsed and finely chopped

  • 1 tablespoon coconut oil


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

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

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

  4. Heat coconut oil in a large skillet. Add leeks, carrots and mushrooms. Sauté over medium heat, watching closely not to burn, until leeks become soft. About 5-8 mintes.

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

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

  7. Place ramen in bowls and serve.

  8. ENJOY!


  • vegan, gluten-free, dairy-free