Ramen Noodles are the ultimate fast food. They're cheap and take absolutely no effort. As healthy as I like to think of myself, I have always loved Ramen Noodles. I still do; I just can't eat them anymore. When I'm wanting something with that same taste, ease, and quick cooking time, I reach for Thai Kitchen Rice Noodle Soup. You can easily add some vegetables and protein to turn it into a complete meal, like this Easy Thai Noodle Soup or these Basil Thai Noodles. But when I have the time and am really craving a soup with the intensity of flavor that Ramen Noodles have, I use a new recipe that calls up those flavors without any of the non-pronounceable ingredients. The broth for this soup is so good that I drank it straight from a coffee mug, without bothering to add anything else. And the ingredients are so healthy that you can feel good doing that. Or you can add some rice noodles, shrimp, and cilantro as I did the next day, and have a deliciously warming meal.
The best thing about this recipe - aside from the taste? It's two recipes in one, because it also makes marinara sauce. Perfect for your next homemade pizza!
The bad thing about this recipe? It calls for 10 tomatoes, so you're more likely to want to make it during the summer when tomatoes are ripe and can be bought locally. I meant to post this a month ago, but got caught up in moving. Nonetheless, if you don't have any tomatoes right now, you're going to want to postmark this recipe for the summer. It's worth it! If you do have tomatoes, go for it, because it's a perfect comforting meal for a cold night.
Tomato Broth and Marinara Sauce
10 tomatoes, peeled and seeded (tutorial on how to do this)
1 jalapeno, seeded and diced
1/2 zucchini, cut in large chunks
3 small peppers (I used 1 green, 1 red, and 1 orange, but use what you have. If you're just using one type, I would go with red for the sweet flavor), seeded and cut in large chunks
2 Tbsp. olive oil
1 Tbsp. agave nectar
1 Tbsp dried oregano
1 1/2 tsp. sea salt
1 handful fresh basil, diced
- Place your tomatoes and vegetables in a glass baking dish.
- In a small bowl, stir the olive oil, agave nectar, oregano, sea salt, and basil together. Pour over the vegetables and toss to coat.
- Bake at 450 for an hour. The tomatoes will give off their juices while they bake so you end up with a dish of roasted vegetables and cooking liquid.
- Puree the vegetables and liquid in a blender/food processor in batches. Once you have it all blended, put a strainer over a large bowl or pot. Pour the blended vegetables over the strainer so the liquid goes into the pot. You'll end up with about 3-4 cups of broth in your pot. You can drink that simply as broth or read on to see how to make the Shrimp Rice Noodle Soup in the photo. The sauce that's left in the strainer will give you about 2 cups of marinara sauce, which you can refrigerate or freeze for later.
raw shrimp, tails peeled
This is a simple recipe. Making the broth is the hard part. Once you've done that, the rest is easy.
- Cook rice noodles and drain the liquid. Set aside.
- Heat the tomato broth in a pot over medium-high heat. Add the raw shrimp and cook 2-3 minutes, until the shrimp turn pink.
- Add the cooked noodles and cilantro. Serve hot.
- Replace the water in this recipe with tomato broth to make Spicy Curry Tomato Soup.
- Replace the BBQ sauce in this recipe with marinara sauce to make a Tofu Enchilada Bake.
- You can use my pizza dough recipe, make calzones with this recipe from The Gluten-Free Homemaker, or make flourless pizzas from Gluten Free Easily.
- Dip your marinara sauce in Alea's bread sticks.