Gluten Free Faux Ramen Recipe

Ingredients

• 2 tablespoons kosher or fine sea salt
• 2 tablespoon baking soda
• 1 (8 ounce) box Explore Cuisine Adzuki Bean Spaghetti
• 1 tablespoon grapeseed oil
• 2 cloves garlic (minced)
• 1 tablespoon grated fresh ginger
• 4 green onions (green and white parts sliced, divided use)
• 2 large carrots (peeled and grated)
• 3 cups gluten free chicken broth
• 1 (1-ounce) package dried mushrooms
• 1/4 cup sake
• 2 tablespoons gluten free soy sauce
• 1 teaspoon sesame oil
• 4 soft boiled eggs
• 1/2 cup bean sprouts
• 1 Fresno (or other red pepper, sliced)
• Sriracha or other hot sauce

Instructions

1. 1

   Add the salt and baking soda to a large pot of water and bring to a boil. Add the spaghetti and cook until al dente, about 6 minutes. Drain.

2. 2

   While spaghetti is cooking, make the broth. Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the garlic, ginger, the white part of the green onion, and carrots. Cook until the vegetables are softened, about 5 minutes. Add the chicken broth, dried mushrooms, sake, soy sauce, and sesame oil. Cook until the broth is hot and the mushrooms have softened, about 10 minutes. Add the cooked spaghetti to the broth and heat through. Serve in big bowls topped with a peeled soft boiled egg, some of the green parts of the green onions, some bean sprouts, and a few slices of pepper. Add sriracha to taste.