Another guest recipe from mom!
I found this recipe originally on My Recipes and set out to adapt it for gluten-free and WFPB. Using fresh ginger root, garlic and herbs is the key to the flavor. I usually double the “soup” part of the recipe.
Servings: Makes 2 entrée size servings or 4 side servings
The “soup” part:
- 1 tbs. minced peeled fresh ginger
- 4 garlic cloves, minced
- 3½ cups (one shelf-stable pack) vegetable stock (I use Kitchen Basics or Pacific brand)
- 2½ tbs. lower-sodium soy sauce
Fresh Vegetables in your bowl:
- 1 cup matchstick-cut carrots
- 1 red bell pepper, thinly sliced and cut into 1 ½ inch pieces
- 1 small English cucumber (about 2 cups), halved lengthwise and thinly sliced
- 5 tablespoons chopped fresh herb mix (I usually use cilantro unless I can harvest basil from my garden)
- 6 tablespoons chopped unsalted, dry-roasted peanuts (this is the best part!)
- Sriracha sauce to taste
The “ramen” noodle part:
- 8 ounces gluten-free spaghetti—I like the Tinkyada Pasta Joy Brown Rice Spaghetti as it does not get mushy.
1. Prep all of the vegetables, garlic, and ginger.
2. Cook the spaghetti noodles according to package directions and drain.
3. While the spaghetti is cooking, heat the ginger and garlic in a small amount of water or stock in a medium saucepan until softened, about 1-2 minutes. Add the stock and soy sauce, bring to a boil. Reduce heat to simmer for about 10 minutes.
Place the spaghetti noodles into bowls and top with vegetables. Ladle the hot stock soup over the spaghetti and vegetables. Top with chopped fresh herbs, peanuts and Sriracha sauce.