Buckwheat Ramen Noodle Bowl

What is it about ramen noodles in warm broth that hits the spot every time?

When we're strapped for time (like this weekend), this quick, nourishing soup is a go-to WIN every time!

[We had a full, festive weekend which included seeing "A Christmas Carol" at our Old Town Temecula Theater yesterday. Loved. It.

It was their 14th consecutive year - sans Dec 2020 due to Covid, so this one was really special.

You can use bone broth or veggie broth as the base. I usually add herbs & spices to the broth as it starts to simmer on the stovetop like garlic or lemongrass, then add in whatever veggies I have on hand. You can cook the ramen separately - which only takes 3-4 minutes, or just toss it in and cook it in the broth if you're really pressed for time (or like me, would rather not wash another pot/strainer 😁).

I added in carrots, celery, broccoli, Okinawa spinach & organic extra-firm tofu here, but you can use any combo of veggies/protein that you prefer including an egg. Frozen veggies work just fine! I topped mine off with fresh Thai basil, a healthy drizzle of toasted sesame oil, jalapenos & red chili flakes 'cause you know I ❤️ the heat! 🤭

And there you have it! Warm. Nourishing. Phytonutrient & antioxidant-rich! PACKED with flavor! 😋

You can keep it simple or fancy it up - anything goes!

I really love organic buckwheat ramen noodles from King Soba & always keep it on hand. Buckwheat is not a true grain as it comes from a seed. It's naturally gluten-free, rich in vitamins, nutrients & high in protein & fiber. It's got a nice bite & a bit of a nutty flavor that I love!

All in all, a wholesome bowl of deliciousness!

PERFECT for the season!

ENJOY! 😋

With much ❤️,
Dr. Narayan