Ingredients
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For the Miso Broth:
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4 cups vegetable broth
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2 tablespoons white miso paste
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon sesame oil
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2 cloves garlic, minced
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1 -inch piece of ginger, minced
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For the Ramen:
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8 oz (about 225g) gluten-free ramen noodles
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1 cup sliced mushrooms
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1 cup chopped bok choy or spinach
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1 carrot, thinly sliced
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1/2 cup sliced green onions
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1/2 cup sliced bamboo shoots (optional)
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1 tablespoon sesame seeds (for garnish)
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1 Nori seaweed sheets, for garnish (optional)
Directions
Feel free to customize your miso ramen with additional toppings such as tofu, corn, or bean sprouts. Enjoy this vegan Japanese-inspired comfort dish!
Steps
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1
Done
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In a large pot, combine the vegetable broth, white miso paste, soy sauce, sesame oil, minced garlic, and minced ginger. Bring it to a gentle simmer over medium heat, stirring to dissolve the miso paste. Simmer for about 10 minutes to infuse the flavors. |
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2
Done
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While the broth is simmering, cook the gluten-free ramen noodles according to the package instructions. Drain and set aside. |
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3
Done
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In a separate pan, heat a small amount of oil or water over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they become tender and slightly browned. Set them aside. |
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4
Done
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In the same pan, add the sliced carrots and sauté for about 3-4 minutes until they start to soften. Add a splash of water if needed. |
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5
Done
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To assemble the ramen bowls, divide the cooked ramen noodles among serving bowls. |
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6
Done
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Ladle the miso broth over the noodles, making sure to distribute the broth evenly. |
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7
Done
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Top each bowl with sautéed mushrooms, chopped bok choy or spinach, sliced green onions, and bamboo shoots (if using). |
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8
Done
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Garnish with sesame seeds and nori seaweed sheets for an authentic touch. |
