Description
This Gluten-Free Vegan Miso Mushroom Ramen is a comforting, hearty dish made with a rich miso broth, earthy mushrooms, bok choy, and gluten-free noodles. It’s a nourishing and customizable meal that’s perfect for any day of the week. This flavorful ramen is not only vegan and gluten-free but also simple to prepare. Whether you’re a vegan, gluten-free, or ramen lover, this recipe is a perfect fit!
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
Instructions
- Cook the noodles: Prepare the ramen noodles according to the package instructions.
- Make the soup base: Heat coconut oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant. Add the mushrooms and sauté until tender. Stir in miso paste, tamari soy sauce, and chili oil.
- Add the broth and vegetables: Pour in vegetable broth and bring it to a simmer. Add water chestnuts, bok choy, and shallots. Cook for 3-5 minutes until vegetables are tender.
- Serve: Divide cooked noodles into bowls and pour hot soup over them. Garnish with green onions and toasted sesame seeds. Serve immediately.
Notes
- For added protein, try crispy tofu or a soft-boiled egg (non-vegan option).
- Swap bok choy for fresh spinach or baby bok choy if preferred.
- You can substitute tamari soy sauce with coconut aminos for a gluten-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian