Homemade Top Ramen

Nissin's top ramen used to be one of my favorite guilty pleasures, because of its impressive sodium content--around1500 milligrams, which is about half the daily recommendation. When I was diagnosed with celiac disease, I decided to develop my own top ramen recipe. The sodium content of this recipe is about 650 milligrams, so it tastes less salty, but it's still surprisingly similar to the ramen I used to enjoy. The recipe makes 2 servings, so if you're used to packaged top ramen

Ingredients:

5 cups water

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon turmeric

1/2 teaspoon nutritional yeast

1/2 teaspoon freeze-dried chives

1/4 teaspoon salt

1/4 teaspoon sugar (or other sweetener, like stevia)

1/4 teaspoon white miso paste (I use Trader Joe's)

1/4 teaspoon mushroom powder

1/8 teaspoon celery seed

1/2 teaspoon canola oil

4 ounces rice noodles, angel hair pasta, or 2 cups spiralized yellow squash noodles

Directions:

Combine water, garlic, onion, turmeric, yeast, chives, salt, sugar, miso, mushroom powder, celery seed, and oil in large pot and bring to a boil over high heat.

When water is boiling, add noodles or pasta, and cook according to manufacturer's directions. When noodles or pasta are cooked, serve immediately. Makes 2 servings (2 cups broth, 1 cup noodles per serving).

If using spiralized yellow squash, place 1 cup squash each in 2 bowls. Pour 2 cups broth into each bowl. Allow to sit for 1-3 minutes to soften squash.