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Lotus Foods Forbidden Organic Rice Ramen with Miso Soup
Lotus Foods Forbidden Organic Rice Ramen with Miso Soup

Lotus Foods Forbidden Organic Rice Ramen with White Miso Soup 80g

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$6.95

Only 1 left in stock

Description

Lotus Foods Forbidden Organic Rice Ramen with White Miso Soup

Lotus Foods Forbidden Organic Rice Ramen with White Miso Soup is a traditional Japanese-style noodle made from our heirloom black rice instead of wheat!

In addition to being gluten free, Forbidden Rice is one of the most nutritious ancient grains. Our Forbidden Organic Rice Ramen has a delicious nutty taste and is a natural source of antioxidants.

Add the savoury white miso broth to our quick-cook Forbidden Rice® Ramen for a convenient bowl of flavorful and nourishing noodle soup. For a complete meal, add your favourite veggies and protein. Ready to eat in just 4 minutes.

Good to know

  • Gluten-free
  • Whole grain 
  • Made with Organic, Non-GMO Rice
  • Low Fat
  • Vegan

Directions

Preparation: Place 2 cups of water in a pot and bring to a boil. Add Ramen and simmer gently for 4 minutes, stirring occasionally. When the noodles are just soft, remove from heat and mix in contents of the enclosed soup packets.

Ingredients:

Ramen: *black, *brown and *white rice flours, water.

Soup Pack: white miso powder (cultured soybeans and rice, salt), salt, white onion powder, tamari powder (soybeans, sea salt), soybean powder, mushroom powder, dried parsley, dried carrots. *organic

Suggested Recipe: Tomato Miso Soup with Forbidden Rice Ramen

Serving: 2

Ingredients

  • 2 tbsp Olive Oil
  • 1 tbsp Fresh Ginger finely chopped
  • 3 Green Onions chopped
  • 1 Medium Carrot chopped
  • 1 Stalk Celery chopped
  • 3 lbs Tomatoes seeds removed, chopped
  • 2 cups Vegetable or Chicken Stock
  • 1 tbsp Tamari
  • 1/4 cup White Miso
  • 2 tbsp Rice Vinegar
  • 2 cakes Lotus Foods Forbidden Rice Ramen

Garnish

  • 1 Hard Boiled Egg Halved
  • Green Onion diagonal cut

Instructions

  1. In a medium saucepan, heat olive oil, add green onions and ginger and saute together for 3 minutes on low heat. Add in carrots, celery, tomatoes and stock. Bring to a boil, then drop heat down to a simmer. Cook until carrots are tender. Remove from the heat and add tamari, miso and rice vinegar, blend with immersion blender until smooth. Set aside until you are ready to plate.
  2. In a separate medium saucepan, bring 4 cups of water to a boil, add 2 Forbidden Rice Cakes, cook for 4 minutes until tender, strain.
  3. To plate, place the Forbidden Rice Ramen in a bowl, pour the Tomato Miso Soup around the Forbidden Rice Ramen and garnish with hard boiled egg and green onions.

80g

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