Why You’ll Love This Recipe

This gluten-free vegan miso mushroom ramen is the perfect comfort food that’s both wholesome and easy to prepare. It combines earthy mushrooms, crisp bok choy, and a flavorful miso broth for a satisfying and cozy meal. The recipe is customizable, allowing you to adapt it with your favorite vegetables or proteins. Whether you’re vegan, gluten-free, or simply craving a hearty bowl of ramen, this dish checks all the boxes for flavor and simplicity.

Ingredients

• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 cups mushrooms (shiitake, button, or porcini)
• 4 cups vegetable broth
• 2 tablespoons white miso paste
• 2 tablespoons tamari soy sauce
• 1 tablespoon chili oil
• 1 tablespoon water chestnuts, sliced
• 2 bok choy, chopped
• 2 shallots, chopped
• Ramen noodles (or gluten-free noodles)
• Garnishes: toasted sesame seeds, green onions

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the noodles: Prepare the ramen noodles according to the package instructions.
2. Make the soup base: In a large pot, heat coconut oil over medium heat. Add minced garlic and ginger, stirring until fragrant. Add the mushrooms and sauté until tender. Stir in miso paste, tamari soy sauce, and chili oil.
3. Add the broth and vegetables: Pour in vegetable broth and bring to a simmer. Add water chestnuts, bok choy, and shallots, and cook for another 3-5 minutes until the vegetables are tender.
4. Serve: Divide the cooked noodles into bowls and pour the hot soup over them. Garnish with green onions and toasted sesame seeds. Serve immediately.

Servings and Timing

• Servings: 4
• Total Time: 30 minutes

Variations

• Swap bok choy for fresh spinach or baby bok choy.
• Add other vegetables like daikon radish or roasted sweet potato.
• For protein, add crispy tofu or a soft-boiled egg (for non-vegan option).
• Try rice noodles for a different texture.

Storage/Reheating

Store any leftover ramen in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat, adding a splash of water or broth if needed.

FAQs

Can I use regular ramen noodles?

Yes, you can use regular ramen noodles, but to keep it gluten-free, use gluten-free ramen noodles.

What other mushrooms can I use besides shiitake?

You can use button mushrooms, porcini, or even dried shiitake mushrooms for a richer flavor.

Is the ramen spicy?

The ramen has a mild spice from the chili oil, but you can adjust the amount to your liking.

Can I make this soup ahead of time?

Yes, you can prepare the broth and vegetables ahead of time and store them in the refrigerator. Add the noodles just before serving.

Can I freeze this ramen?

It’s not ideal to freeze the noodles, but the broth and vegetables can be frozen for up to 3 months. Reheat before adding fresh noodles.

Can I make this recipe without miso paste?

Miso paste adds a unique flavor to this ramen, but you can substitute with soy sauce and a little extra garlic for a simpler broth.

What can I add as a protein?

To make it heartier, add crispy tofu or soft-boiled eggs (for non-vegan option) as protein sources.

What can I use in place of tamari soy sauce?

You can use regular soy sauce or coconut aminos for a gluten-free alternative.

Is this recipe spicy?

The chili oil adds some spice, but you can reduce or omit it if you prefer a milder version.

Can I make this recipe without bok choy?

Yes, you can substitute bok choy with spinach, kale, or any leafy green you prefer.

Conclusion

This gluten-free vegan miso mushroom ramen is the perfect meal for a cozy lunch or dinner. It’s packed with flavorful ingredients, simple to make, and customizable based on your preferences. Whether you stick to the recipe or experiment with your own additions, it’s a bowl of comfort that you can enjoy anytime!