San-J Review and Ramen Recipe

If there is one kitchen staple that has been in a constant in my life, it’s San-J. More specifically, their variations of organic and gluten-free tamari soy sauces, that I literally put on almost everything!

I typically find myself sensitive to a lot of soy products when they’re not organic, or non-GMO, and so I’ve gravitated to using strictly San-J over the years, whether I’m using it in a soup, in a salad dressing, just as an overall seasoning additive, or simply pouring some over veggies for roasting. I feel like most days, I don’t go without it using it in some way! Life is infinitely more delicious with it 🙂

I’ve also been on a HUGE ramen kick lately, as Boulder has been getting a ton of snow and I’ve been craving nothing but warming soups and stews. And their wakame, seaweed and shiitake soup mix is so clutch as the base for this ramen, that I’ve been eating at least three times a week. How had I never made ramen at home before? I’ve seriously been missing out. With the right noodles and broth mix, it’s completely customizeable and 150% delicious every time. 

San-J ALSO sent me some of their awesome gluten-free crackers, that I brought to a party, and they were gone before I even had a chance to take proper photos. Which is super rare for me, but that’s just a testament as to how to yummy they were!

Check out all their amazing products, as they’re available in most grocery stores. and make sure to try this ramen out for yourself!

2 cups water

1 package San-J wakame mix

1 package ramen noodles (I’m obsessed with Koyo at the moment)

Roasted tamari tofu (I toss pressed tofu in  San-J tamari and BBQ sauce and then roast at 400 degrees on a parchment paper lined baking sheet for 30 minutes, turning halfway through, til browned)

Chopped kale and scallions, minced garlic and ginger and crushed red pepper (totally up to you for veggies and additives, but this is my favorite combo)

• Boil water and wakame mix and then add noodles
• Cook for five minutes 
• Add kale, scallions, garlic, ginger and red pepper and boil for another minute or two, or until kale is wilted
• Add roasted tofu and serve