Ingredients
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8 oz (about 2 cups) gluten-free ramen noodles
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4 cups vegetable broth
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3 tablespoons miso paste (white or red)
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1 tablespoon soy sauce or tamari (gluten-free)
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1 teaspoon sesame oil (optional)
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1 cup sliced shiitake mushrooms
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1 cup chopped bok choy or spinach
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1/2 cup sliced green onions
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1/2 cup sliced carrots
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1/2 cup corn kernels (fresh or frozen)
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1/4 cup sliced bamboo shoots (canned, drained)
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1/4 cup nori (seaweed) strips
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1 teaspoon sesame seeds (for garnish)
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1 Sriracha sauce (optional, for extra heat)
Directions
Feel free to customize your ramen with additional toppings like tofu, corn, or bean sprouts.
Steps
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1
Done
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Cook the gluten-free ramen noodles according to the package instructions. Drain and set aside. |
|
2
Done
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In a large pot, bring the vegetable broth to a simmer over medium heat. |
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3
Done
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In a small bowl, whisk together the miso paste and soy sauce (or tamari) until smooth. Add this mixture to the simmering broth and stir well to combine. Allow it to simmer for about 5 minutes to fully dissolve the miso and infuse the broth with flavor. |
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4
Done
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In a separate pan, heat the sesame oil (if using) over medium heat. Add the sliced shiitake mushrooms and sauté for 2-3 minutes until they begin to soften. |
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5
Done
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Add the chopped bok choy (or spinach), sliced green onions, sliced carrots, and corn kernels to the pot with the broth. Simmer for another 5 minutes or until the vegetables are tender. |
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6
Done
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Divide the cooked ramen noodles among serving bowls. |
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7
Done
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Ladle the hot miso broth and vegetables over the noodles. |
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8
Done
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Top each bowl with sliced bamboo shoots, nori strips, and a sprinkle of sesame seeds. |
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9
Done
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If you like it spicy, drizzle a little Sriracha sauce over the top. |
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10
Done
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Serve immediately and enjoy your homemade Vegan Japanese-Inspired Miso Ramen! |
