I could literally live on bowls of hot spicy broth and squiggly noodles. Who’s with me? I never get bored of the aromatic, hot and tangy ginger, garlic & chili combo! What’s really great is that when you run out of fresh there are now convenient options available, made without fillers. My recommendations are jarred ginger by The Ginger People – its incredible! (unlike the squeezy tubes you see at most of the grocery stores… yuk!) and fresh ground chili by Sambal Oelek, which allows for buildable spice, so there is no chance of destroying your dish! When it comes to garlic, having a back up jar in the fridge makes sense for those desperate times, but fresh is always so much better. Check the ingredients list and opt for garlic in water with no preservatives.
The following recipe is so simple and takes just a few short minutes to make. It’s proof that fast food doesn’t need to be processed. This bowl is for when time isn’t on your side – or you’ve had a tiring day and don’t want to be working in the kitchen longer than you have to. I deliberately haven’t put any quantities for the veggies – first of all you can never over eat on plant food and secondly you don’t have time to measure! It’s also the perfect remedy to fight the winter blues. I don’t need a rainy day to curl up with a bowl of ramen… but its even better when its cold outside. Mushrooms are one of the only non-animal sources of Vitamin D and Shitake come out on top, so this is one of the best ingredients you can add to your diet when sunlight is scarce. If you make it, please rate it! I’d love to hear from you!
Ingredients:
Avocado oil, for sautéing
2 garlic cloves, minced
1 tbsp minced ginger
Shiitake mushrooms
1/4 tsp fresh ground chili
2.5 cups low sodium vegetable broth (I use Pacific)
Splash of gluten free low sodium soy sauce
Collard greens (pre-packaged for convenience)
Red cabbage
Spring onion
Fresh cilantro leaves
Brown rice & millet ramen noodles (Lotus – These are the best!) – Half a piece (35g) is the recommended amount, but I always eat the lot!
Method:
- Boil the kettle and have a saucepan and your noodles ready.
- Heat the avocado oil in a separate saucepan and sauté the garlic and ginger for 30 seconds before adding the mushrooms. Stir well.
- Pour in the water, add the noodles and let boil for 1 minute (set a timer). During this time, add the broth, chili and soy sauce to the soup pan. Give it a good stir.
- When the alarm goes off, using a folk light separate the noodles, reduce heat to a simmer and set the alarm for three minutes. Grab your bowl, chock sticks and a ladle.
- With two minutes to go, stir in the collards, cabbage and onion.
- When you hear the alarm drain the noodles, rinse in cold water and add to the soup, along with the cilantro.
- After a quick stir, fill up your bowl, grab a napkin and feel proud of your 5 minute meal!
Redefining fast food!
enjoy!
