Ramen, All Grown Up
In a saute pan, warm olive oil on medium heat. Add garlic and ginger. When they begin to fill your kitchen with smells that make your mouth water, add the carrots and the white segments of the onions.
When the carrots begin to soften, add the broth, water, and tamari/soy sauce/aminos. Raise the temperature to a boil and then reduce to a low simmer to let the flavors marry. After five minutes, add the peas, mushrooms and water chestnuts. Adjust temperature to continue to low simmer.
In a separate pot, bring water to a boil and add the ramen. Follow the directions for al dente, and drain. Keep the noodles separate from the soup.
Ready for dinner? Place ½ to ¾ cup of noodles and chicken (if using) in a bowl and top with 1 ½ - 2 cups of soup. Adjust seasonings and enjoy!
Packing leftovers? Keep those noodles separate to prevent Mushy Noodle Syndrome. (Yuck!)