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  • Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    15 Mins

  • servings

    2

  • Images by

    @anettvelsberg

Ingredients

  • 2 tbsp olive oil
  • 3 green onions, chopped
  • 1 tbsp fresh ginger, finely chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 3lbs tomatoes, seeds removed, chopped
  • 2 cups vegetable or chicken stock
  • 1 tbsp tamari
  • ¼ cup white miso
  • 2 tbsp rice vinegar
  • 2 cakes Lotus Foods Organic Forbidden Rice® Ramen

Garnish

  • 1 hard-boiled egg, halved
  • green onion, diagonal cut

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

  • 1

    Heat olive oil in a medium saucepan, add green onions and ginger and sauté for 3 mins on low heat.

  • 2

    Add carrots, celery, tomatoes and stock. Bring to a boil, then drop heat down to a simmer.

  • 3

    Cook until carrots are tender. Remove from heat and add tamari, miso and rice vinegar, blend with an immersion blender until smooth. Set aside.

  • 4

    In a separate medium saucepan, bring 4 cups of water to a boil. Add noodles and cook for 4 mins until tender. Rinse and strain.

  • 5

    Place noodles in a bowl, pour soup around noodles, and garnish with egg and green onions.

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

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