Why We Should All Eat More Wild Dandelion
I just learned about how nutrient-packed wild dandelion greens, roots, and flowers are when I wrote a paper about it for my herbalism class. Which you can read here. Now I am looking for ways to add them to my spring diet because of their powerful medicinal properties and immediately I wanted to try making dandelion ramen.
Dandelion is a herb that we can all benefit from. It is a liver cleanser and it promotes good gut bacteria and healthy bile production. Which is an essential function that many of us are lacking because the taste of bitter hardly exists in most American diest. Dandelion greens are mildly bitter. So in combination with a flavorful meal like ramen they actually made the ramen taste better. Because the spicy, sweet, and pungent flavors balanced the bitter taste. It was one of the best ramen soups I have ever made so I hope you give it a try and enjoy it!
Dandelion Ramen Recipe
Spring Dandelion Ramen
- 2 qts of homemade veggie scrap broth
- 1 package of shitake mushrooms
- 1 spring garlic green and white part
- 1 yellow onion
- 3 purple carrots
- bok choy/dandelion greens
- 1 package of extra firm tofu
- green onion garnish
- cilantro garnish
- 2 tbsps fresh ginger
- 2 splashes of rice vinegar
- 1/2 cup Liquid aminos
- 1 tbsp of sesame oil
- 2-3 tbsp sriracha
- Organic Ramen Cakes 2-3 (Boiled in water separately.
- Fry the onion in the pan on medium heat until golden brown. Add fresh garlic and ginger. Cook until fragrant. Then add mushrooms, carrots, and vegetable broth. Cook for a few minutes. Add condiments. Then add bok choy and dandelion greens at the last minute and serve.