Lotus Foods Organic Rice Ramen Noodles Jade Pearl Description
Gluten Free / Vegan
Ready in 4 Minutes
Lotus Foods brings you Organic Jade Pearl Rice™ Ramen, traditional Japanese-style noodles made from our specialty rice instead of wheat!
In addition to being gluten free, Jade Pearl Rice™ Ramen is infused with chlorophyll-rich, wild-crafted bamboo extract. Our Jade Pearl Rice™ Ramen has a delicious light vanilla taste and enhanced nutritional value.
Ready to eat in just 4 minutes! Add to soup or miso for a quick bowl of flavorful and nourishing noodles any time. For a complete meal, use Ramen in your favorite stir-fry, or enjoy a cold noodle salad with a simple tamari and sesame oil dressing.
Add 1 Ramen cake to 2 cups of boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a low boil. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.
Gluten and GMO.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/2 Piece (35 g)
Servings per Container: 8
|Amount Per Serving||% Daily Value|
|Calories from Fat||10|
|Total Fat||1 g||2%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||26 g||9%|
| Dietary Fiber Less than||1 g||2%|
| Sugars||1 g|
Other Ingredients: Organic brown rice flour, organic white rice flour, bamboo extract.
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Egg Drop Soup
Sure, your local Chinese restaurant has great-tasting soup, but unfortunately you don’t have insight into their ingredients (and who knows how much MSG they use to get that flavor). Luckily, you can make your own with this simple recipe featuring fresh, whole foods – no hidden additives! So wholesome and easy to prepare, this egg drop soup will make you think twice before ordering take-out again.
4 cups broth (your choice)
2 cups cooked veggies (your choice), chopped
2 raw eggs, slightly beaten
2 scallions, finely chopped
1 Tbsp. fresh cilantro, chopped
1 lemon, zested then cut into wedges
Coconut aminos, to taste
- In soup pot, bring broth to simmer, then add veggies.
- In small bowl, slightly beat eggs, then stir in a small amount of hot broth.
- Pour egg mixture into soup pot slowly, stirring constantly.
- Cook until clear and slightly thickened, stirring constantly.
- Pour soup into bowls. Top with scallion, cilantro and lemon zest. Add coconut aminos, to taste, and garnish with lemon wedge.