How To Make Homemade Gluten-Free Ramen Soup | Vegan Recipe

[@gex3sarah]

I’m Japanese but love this recipe I added some garlic as well 😋😋

[@ChefCynthiaLouise]

Aww thanks so much Sara! ❤️

[@daynadavis2102]

I make the basic broth (adding homemade stock - vege scraps boiled in water so no waste), add noodles, just towards the end add the veges. Mix tog in serving bowl some peanut butter, tamari, touch of sesame oil and some chilli oil. (could also use tahini, coconut creme etc). Pour the hot broth over this, mix a little, then add noodles and veges to the bowl. A squeeze of lemon or lime juice also gives a zesty kick...a drizzle of chilli oil and any other toppings. Beautiful :) Great recipe Cynthia, thanks, and more power to Ramen! :)

[@ChefCynthiaLouise]

Sooounds yummmy! Thank you for sharing ❤️ 🙏

[@Veetribe.]

Love your show..🎉,,we went whole food 9mths ago after being diagnosed with type 2 diabetes..daily blood surgery was up to 500..just last week my dr took me off insulin..blood sugar is 118..whole food diet is the only diet that will heal your body..not really a diet..eating all day long..lol..but a choice ...thank you for sharing

[@ChefCynthiaLouise]

Your body will thank you for eating whole foods. 🙏 Thank you and I hope you'll find more recipes here in my channel to help you on your food journey ❤️

[@carrie6002]

So amazing I added crunchy bean sprouts and snow peas and didn’t have plum vinegar so I substituted with rice wine vinegar! This was delish!! 🥰🙏🏻

[@ChefCynthiaLouise]

Glad to know you loved it! Please let me know how I can further assist you

[@lindaroberts2283]

I’m making this tomorrow! Looks delicious thank you Cynthia 🙏

[@ChefCynthiaLouise]

I'm excited for you to try this! Let me know how it went xx

[@debbolz6847]

Awesome awesome ramen yum yum Coolio! 👍😘

[@ChefCynthiaLouise]

Thank you!

[@debbolz6847]

Your Ramen looks amazing Cynthia and I'm excited to make it! Just watching your authentic passionate style moves me spiritually!! Thank you 🙏😊

[@ChefCynthiaLouise]

Thank you so much Deb!🙂

[@carrie6002]

Making this today!! I love your energy and recipes!! 🥰

[@ChefCynthiaLouise]

Thank you for giving this recipe a go! I hope you loved it!

[@annbaker9332]

This is such a good recipe. I couldn’t believe how quick it came together. Taste! It is Devine. I also used fresh made cashew milk. This is a definite winner for me.

[@ChefCynthiaLouise]

Hi Ann! Glad to know you liked it! Post pics on my FB group facebook.com/groups/ChefCynthiaLouiseOnlineKitchen

[@lelijaroy8634]

Can’t wait to try this with zucchini noodles! THANK YOU Cynthia

[@ChefCynthiaLouise]

I'm sure you'll love it!

[@poodlepup1]

hi Cynthia.. i have never used tempe... can you talk about this product what it is , what it tastes like.. what do you use it in please.

[@ChefCynthiaLouise]

Hello Christina, the tempeh I have in Bali is from great local artisan. They are handmade daily and so so incredible in flavour and texture, it's buttery and savoury all at the same time. It's a cooked soy beans then fermented at a warm temperature, as it ferments over 48 hours the spores grow and begin to hold the beans into a dense, white cake. The banana leaves are what they wrap it up with while fermenting then when ready the tempeh is cut into long strips and sold. x

[@petranachtsheim2878]

Dear Cynthia, your soup recipe looks quite interesting, I have a question for you though, in regards to the mushrooms, if I were to make this soup, what other veggie could I improvise to put into the soup other than the mushrooms? I have to be honest, I'm not crazy about mushroooms at all, since they have this slippery mushroomy taste that I can't stand, and I wondered if I could improvise any other veggie other than mushrooms.? Petra

[@ChefCynthiaLouise]

Hey there....mushrooms are so great for the thyroid. They have the ability to heal ones over or underactive thyroid. Slowly add them into your world.. And yes to adding any veggie you like x

[@petranachtsheim2878]

Cynthia, your soup looks very Chinese and very good, :-) , I have a question for you, what could l improvise mushrooms for something else? I'm not a big lover for mushrooms. Petra.

[@ChefCynthiaLouise]

Well that’s a hard one as mushrooms have their own flavours. So anything you like to be but it just won’t have the same depth of flavour

[@michellew8118]

Love your kitchen. It looks like an old chemist shop with the fittings you have.

[@ChefCynthiaLouise]

Thank you Michelle! Have you tried making this recipe?

[@Veetribe.]

Oh..don't forget your fresh basil

[@ChefCynthiaLouise]

Yep x

[@jonessisters4561]

can I use apple cider in place of the plum vinegar?

[@ChefCynthiaLouise]

Yes, that's a great alternative

[@markleehy5012]

What is the name of the vinegar, Cynthia?

[@ChefCynthiaLouise]

Umeboshi plum vinegar

[@wendyhambleton4399]

Hi, which miso did you use please?

[@ChefCynthiaLouise]

I used red rice miso

[@ernievan7745]

🙄🤔😀😅 Question🙄❓ When a chef licks their fingers. Should they us their unwashed fingers to touch other foods, and also tasting foods, with a spoon. Should same spoon be used without rinsing, all the time. 🥄☝️🤔🙄😁. Food always good

[@ChefCynthiaLouise]

Hi .....i am the chef that licks my fingers ALOT... And after coming back from Africa one day ago i am grateful that i have fingers to lick. X

[@ernievan7745]

I am from S A. You do well to go there. All the best