LOTUS FOODS RICE RAMEN NUTRITION RECIPES

Steps:

• Finely chop onions, mince garlic and ginger, chop broccoli into florets, and slice mushrooms.
• Heat a large sauté pan on a medium heat, add avocado oil and onions, turn down heat to low/medium.
• Sauté onions for 2-3 mins, then add garlic and ginger (if the ginger is in powder form wait till later), cook and stir for 3 mins.
• Add mushrooms and cook and stir for another 5 minutes while adding aminos, vinegar, cayenne, maple syrup, and cornstarch.
• After ~5 mins, when you need more liquid, start adding vegetable broth 1 tbsp at a time. Continue to add broth and simmer the sauce until you run out of broth (10 mins max).
• Meanwhile, heat 3 cups of water in a pot and cook the ramen noodles (~4 mins).
• When the noodles are cooked, turn off the heat and prep the sink with a large bowl with your broccoli florets to catch the hot water so the broccoli can quickly blanch. Use a fine strainer for the noodles; rinse with cold water.
• The broccoli should not stay longer than 2 mins in the hot water. Rinse with cold water.
• By now, the sauce should be viscous and ready to be mixed with the noodles, broccoli, and the sesame oil. This also works well if you save it for meal prep and eat it cold or hot.
• Serve with sesame seeds, lime, and chopped green onions.
• Enjoy!

Steps:

• Line a baking tray with parchment paper. Add the onion, ginger and garlic in a single layer. Place on the top rack in the oven and broil/grill until charred (~3-5 mins).
• Place a deep pot on medium-high heat. Add the cinnamon sticks, star anise, cloves, fennel seeds, coriander seeds, peppercorns and cardamom pods and heat for 30 seconds, stirring often. Add the broiled onions, ginger and garlic together with the water, vegetable broth, shiitake stems, sugar, soy sauce, sea salt and rice vinegar. Stir until well mixed, then bring to a simmer, place the lid on and cook for at least 1 hour, up to 6 hours.*
• Strain the veggies and spices.
• Add in the sliced shiitake mushroom caps and bok choy. Cook for a further 5-6 mins, until the mushrooms and bok choy are tender. Remove from heat.
• To make the noodles, bring salted water to a boil in a medium-sized pot. Add the noodles and cook for a minute, then separate with a fork. Cook for a further 3-4 mins, until the noodles are tender. Drain and rinse under cold water.
• Divide the noodles between bowls and top with the broth, bean sprouts, mint, cilantro, basil, chopped chilies (if using) and a wedge of lime. Serve immediately. Enjoy!