Why You’ll Love This Recipe
This gluten-free vegan ramen is the perfect combination of warmth, flavor, and nutrition. The umami-packed miso broth pairs beautifully with fresh vegetables like bok choy and mushrooms, creating a hearty and delicious meal. Whether you’re vegan, gluten-free, or simply looking for a nutritious and tasty meal, this ramen is a great option.
Ingredients
- 1 package gluten-free ramen noodles
- 1 tbsp coconut oil
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 cups mushrooms, sliced
- 1 tbsp white miso paste
- 1 tbsp tamari soy sauce (or soy sauce for non-vegan)
- 1 tbsp chili oil (optional)
- 4 cups vegetable broth
- 1/2 cup bok choy, chopped
- 1/4 cup water chestnuts, sliced
- 1 shallot, chopped
- Green onions and sesame seeds for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the ramen noodles according to the package instructions, then set aside.
- In a large pot, heat coconut oil over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
- Add the sliced mushrooms and cook for 5 minutes until they start to soften.
- Stir in the miso paste, tamari soy sauce, chili oil, and vegetable broth. Bring to a simmer.
- Add bok choy, water chestnuts, and shallots, cooking for another 5 minutes.
- Divide the cooked noodles into bowls and pour the soup over the top.
- Garnish with green onions and sesame seeds before serving.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Protein Options: Add crispy tofu, edamame, or tempeh for an extra protein boost.
- Vegetable Variations: Substitute bok choy with spinach or kale for a different leafy green.
- Noodle Choices: If you prefer rice noodles, they can be substituted for the ramen noodles.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding a little extra vegetable broth if the soup thickens too much.
FAQs
Can I use regular ramen noodles?
Yes, if you’re not gluten-free, regular ramen noodles work well with this recipe.
Can I make this recipe ahead of time?
Yes, you can prepare the broth and vegetables ahead of time, then reheat and add the noodles just before serving.
What other vegetables can I add?
Try adding carrots, bell peppers, or zucchini for extra flavor and texture.
Can I make this ramen spicier?
Yes, add more chili oil or a dash of sriracha for a spicy kick.
How can I make this dish heartier?
Add tofu, edamame, or a boiled egg for extra protein and richness.
Can I freeze the ramen?
It’s best to freeze the broth and vegetables separately, then cook fresh noodles when ready to serve.
Can I use a different miso paste?
Yes, you can use red miso for a stronger flavor, or yellow miso for a milder taste.
What’s a good topping for this ramen?
Sliced green onions, sesame seeds, or a boiled egg make excellent toppings.
Can I use regular soy sauce instead of tamari?
Yes, regular soy sauce works, but tamari is gluten-free, which is ideal for this recipe.
How do I know when the ramen is done?
The ramen is done when the noodles are soft and the broth is heated through, with the vegetables tender but still vibrant.
Conclusion
This gluten-free vegan ramen is a flavorful and nutritious dish that’s perfect for a quick dinner or lunch. With its savory miso broth, tender noodles, and healthy vegetables, it’s a satisfying and customizable meal for any occasion. Whether you’re following a vegan or gluten-free diet or just looking for a tasty soup, this ramen is sure to please.
Print
Mushroom Ramen Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This gluten-free vegan ramen is a flavorful and nutritious dish featuring a rich miso-based broth, tender noodles, and an array of fresh vegetables. Packed with savory flavors from garlic, ginger, and tamari soy sauce, this ramen is the perfect comfort food for those following a vegan or gluten-free diet. It’s easy to make, customizable, and can be enjoyed as a quick dinner or lunch option.
Ingredients
1 package gluten-free ramen noodles
1 tbsp coconut oil
2 garlic cloves, minced
1-inch piece fresh ginger, grated
2 cups mushrooms, sliced
1 tbsp white miso paste
1 tbsp tamari soy sauce (or soy sauce for non-vegan)
1 tbsp chili oil (optional)
4 cups vegetable broth
1/2 cup bok choy, chopped
1/4 cup water chestnuts, sliced
1 shallot, chopped
Green onions and sesame seeds for garnish
Instructions
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Cook the ramen noodles according to the package instructions, then set aside.
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In a large pot, heat coconut oil over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
-
Add the sliced mushrooms and cook for 5 minutes until they start to soften.
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Stir in the miso paste, tamari soy sauce, chili oil, and vegetable broth. Bring to a simmer.
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Add bok choy, water chestnuts, and shallots, cooking for another 5 minutes.
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Divide the cooked noodles into bowls and pour the soup over the top.
-
Garnish with green onions and sesame seeds before serving.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding a little extra vegetable broth if the soup thickens too much.
Protein Options: Add crispy tofu, edamame, or tempeh for an extra protein boost.
Vegetable Variations: Substitute bok choy with spinach or kale for a different leafy green.
Noodle Choices: You can substitute rice noodles for the ramen noodles if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian, Vegan, Gluten-Free
