Herbal Ramen Soup
Welcome to another recipe post~ This one you might want to keep bookmarked for sure! I started experimenting with soups for breakfast because I wanted something that was warm and nutrient-dense, but not heavy. The soup was the perfect solution! This Herbal Ramen Soup is high in antioxidants, protein, vitamins, and minerals.! Consuming this soup on a regular basis.? Incredible results!
I really love being able to incorporate herbs into my food; they enhance the flavor and nutrients by 100!
The herbs used are a bit different than my latest recipes~
This time we’re using dry herbs + fresh.
Dandelion Leaf
Mostly thought of as a weed here in America, but is in-fact extremely valuable and beneficial for human consumption. Dandelion has a yummy earthy smell and taste to it with a slight bitterness. This entire plant is edible! For now, the leaves in this recipe bring in a lot of nutrients including essential minerals including Vit C, K, potassium, and magnesium.
Find it in my shop~
Nettle Leaf
In this recipe, the nettle leaf has a distinct fishy kind of taste. For some people it can be too much, but in this soup it’s just the flavor you want! Nettles is s common herb and is very high in Vitamins A, B, and C! Rich in iron especially + calcium, fatty acids, folic acid, magnesium, manganese, phosphorus, and potassium.
Ingredients
Ramen noodles of choice (without the added flavoring packet)
3 Cups of water or vegetable broth
*Use Veggie paste or bouillon cube with water if no veggie broth on hand.
1/2 block of non-GMO Firm Tofu
2 TBS Miso Paste (I use the red paste, you can use others too)
1-2 Tsp. Fresh grated Ginger
1/2 TBS Turmeric powder
1 Freshly chopped tomato
1 TBS Nettle Leaf
1 TBS Dandelion Leaf
Directions
In a pot, bring the 3 cups of vegetable broth or water to a boil. Turn the heat on low and add all ingredients. Stir