Homemade Creamy Ramen Soup

5 steps · 45 min total

1. 01

   Mince Vegetables and Sauté

   In a food processor, combine the onions, carrots, and garlic, mincing them until the pieces are very small, almost a paste. Heat the extra virgin olive oil in a soup pot over medium heat.

   Add the minced vegetables to the hot oil and sauté, stirring occasionally, for 7 to 10 minutes, until they've softened and smell fragrant.

2. 02

   Add Spices and Flour

   Stir in the flour, poultry seasoning, turmeric, sea salt, and celery seed. Cook, stirring constantly, for about 30 seconds, making sure the vegetables are well coated and the flour has a chance to cook out a bit.
3. 03

   Simmer Broth and Kombu

   Pour in the vegetable broth and water. If you're using kombu, add it now.

   Bring the soup to a boil, then reduce the heat to a simmer, cover the pot, and cook for 30 minutes. After that time, stir in the rice milk and Asian rice noodles.

4. 04

   Cook Noodles

   Continue to simmer for an additional 10 minutes, or until the noodles are tender and cooked through.
5. 05

   Serve Immediately

   Remove the pot from the heat and serve the creamy ramen soup immediately.