Summary

Homemade Creamy Ramen Soup might be just the soup you are searching for. This dairy free recipe serves 4 and costs $1.63 per serving. One serving contains 245 calories, 3g of protein, and 5g of fat. 8 people have made this recipe and would make it again. A mixture of vegetable broth, asian rice noodles, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is pretty good. Try Homemade Ramen Noodle Soup, Homemade Creamy Tomato Soup, and Semi Homemade Creamy Chicken Soup for similar recipes.

Instructions

1. In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small. Heat oil in a soup pot. Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes]. Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
2. Pour in the broth and water. Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.
3. After 30 minutes, pour in non-dairy milk and noodles. Let simmer an additional 10 minutes or until noodles are soft.
4. Remove from heat and serve immediately.

Ingredients

• 1 carrots
• 2 celery seed
• 3 extra virgin olive oil
• 4 garlic
• 5 gluten-free all-purpose flour
• 6 kombu
• 7 onions
• 8 poultry seasoning
• 9 rice milk
• 10 Asian rice noodles
• 11 Real Salt sea salt
• 12 turmeric
• 13 organic, gluten-free chicken or vegetable broth
• 14 water

Directions

• 1 In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small.
• 2 Heat oil in a soup pot.
• 3 Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes].
• 4 Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
• 5 Pour in the broth and water.
• 6 Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.After 30 minutes, pour in non-dairy milk and noodles.
• 7 Let simmer an additional 10 minutes or until noodles are soft.
• 8 Remove from heat and serve immediately.