After a busy day at my acupuncture clinic, I really wanted something nourishing and quick for dinner. Soup immediately came to mind. During both undergrad and acupuncture school, I often turned to ramen (unfortunately, the processed version) when I needed a quick (and cheap) meal that was comforting, too. Fortunately, there are healthier versions out there now and I had picked up some gluten-free ramen earlier in the week. This was the perfect time to try it.
For the broth, I used an easy mushroom broth from Ancient Wisdom, Modern Kitchen as a base. Mushrooms, especially shiitakes, are known for their immune boosting properties. In addition, I added the herbs Huang Qi (Astragalus) and Gou Qi Zi (Go Ji Berries) for some extra Qi and Blood tonification. Bok choy and tofu lightly cooked in the mushroom broth rounded out the meal.
Mushroom Broth (adapted from Ancient Wisdom, Modern Kitchen)
9 dried shiitake mushrooms
4 cups water
3 grams Huang Qi
3 grams Gou Qi Zi
Ramen
1 brick gluten free ramen (I used Lotus Foods millet & brown rice ramen)
5 bunches baby bok choy (separated/sliced)
1 package firm tofu (chopped)
soy sauce or gluten-free tamari (to taste)
Optional toppings:
sliced green onions, sesame seeds, hard boiled egg, seaweed
Directions -
1. In a large pot, prepare the mushroom broth as directed in the book. If you're short on time (like I was), I brought the broth to a boil to speed things up.
2. While the broth is boiling, blanch the bok choy in the broth and set it aside. Add the tofu so it can absorb the flavor. Add soy sauce to taste.
3. In the meantime, prepare ramen as directed on the package and set it aside.
4. In a large bowl, begin assembling the ingredients beginning with the noodles at the bottom. Layer the bokchoy and tofu on top as well as any other toppings you've chosen.
5. Ladle the hot mushroom broth over the ingredients. Enjoy!
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