HOMEMADE RAMEN NOODLE SOUP SERVES 4 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 5 cups (1 quart + 1 cup) vegetable or chicken stock, preferably homemade 2 ramen noodle cakes* 3 Tablespoons shoyu or gluten-free tamari pinch sugar ¾ teaspoon onion powder ¼ teaspoon + a pinch garlic powder ¼ teaspoon + a pinch ground ginger 2 Tablespoons dry wakame flakes 2 Tablespoons white or yellow miso, preferably organic and refrigerated handful of baby spinach leaves ¼ cup scallions, green and white parts, sliced other suggestions: thinly sliced mushrooms or bok choy (add to pot with noodles), bean sprouts, halved hard boiled egg, cooked shredded chicken or pork, cooked shrimp (add to the soup bowl), chili garlic sauce : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 1. Place the vegetable stock in a large pot and bring to a boil. 2. Add the noodles, shoyu, sugar, onion powder, garlic powder, ground ginger, and wakame flakes and cook for 3-4 minutes or until the ramen noodles are soft. 3. Pour a ladle-full of stock into a bowl and add the miso*, whisk until smooth and then pour back into the stockpot. 4. Stir in a few handfuls of baby spinach leaves until wilted. 5. Ladle into bowls and garnish with scallions. Serve as is or with additional accompaniments as suggested above.

Note: Miso is a live food. In order to preserve its beneficial enzymes, do not boil it. *Try to buy a brand where the noodles are baked, not fried, like Koyo or Kame. If you use gluten-free noodles, boil them in a separate pot since they’ll make the soup too starchy.