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.
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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.
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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
