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Wellbeing with Nutrition
Nurturing the Mind and Body

Ramen-style Soup with Rice

I've been making lamb bone broth everyday this week. It's so versatile and can be used to enrich many dishes. So today I made a Ramen-style soup made from my mineral-dense lamb bone broth topped with vegetables and a boiled egg.

Ramen-style soups usually contain wheat-based noodles but I am going to replace them with cooked basmati rice. The soup already contains lots of nutrients so the rice acts as a gluten-free carbohydrate. You may leave the rice out if you wish.

This dish would also work well with any cooked sprouted gluten-free grain like buckwheat, brown rice and quinoa.  

Soup Ingredients

  • 1/2-1 cup cooked basmati rice
  • 500 ml lamb bone broth 
  • Juice of 1/4 lemon you could also use lime
  • 1 strip of kelp seaweed 
  • 1/2 inch piece of ginger
  • 1-2 cloves of fresh garlic
  • Unprocessed Himalayan Salt to taste (optional)
  • Spices: black pepper, cumin (use whatever spices you like))

Soup Toppings Ingredients

  • 1 egg boiled  
  • 1/2  courgette sliced
  • 1/2  sweet pepper sliced
  • 3-4 sliced mushrooms
  • 1 tbsp clarified butter
  • 1/2 tsp pomegranate powder
  • 1 spring onion 
  • Herbs: fresh coriander  (use whatever herbs you like: basil, mint, flat leaf parsley etc)
  1. I prepared the vegetables by slicing them into bite size pieces


     
  2. I then crushed the ginger and garlic, you could grate or finely chop it.
  3. Next, I cleaned the kelp by soaking it in boiling water for a few minutes.


     
  4. In a pan I poured in the lamb broth and added crushed ginger, garlic, kelp and bay leaf. The broth was brought up to the boil and simmered for around 10-15 minutes to help extract minerals and develop flavour.
  5. I seasoned the broth with some Himalayan salt, black pepper and cumin powder. 
  6. Whilst my broth was cooking, I prepared my toppings for this soup. I melted some clarified butter in my cast-iron skillet and stir-fried the sliced vegetables: mushrooms, sweet pepper and courgettes. They were seasoned with a little Himalayan salt and some pomegranate powder (has a sweet/sour taste)


     
  7. I then added the cooked rice to the broth and added the juice from 1/4 of a lemon 
  8. I checked the taste and made seasoning adjustments if necessary 
  9. Next I poured my soup into my serving bowl and added the stir-fried vegetables.
  10. I topped this soup with a boiled egg sliced in half.
  11. Finally I sprinkled some chopped coriander and spring onions onto the soup


     

There are so many variations for toppings. You could top this soup with some strips of cooked meat, sprouts, grilled sliced vegetables or cooked beans of your choice. Perfect for breakfast, lunch, or even a light meal.

For some more ideas have a look at my Quick Fresh Soup recipe

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