This is a quick and easy recipe for Healthy Mushroom Miso Ramen. This recipe is vegan and gluten-free with a soy-free option included.
- 1 serving ramen noodles (I used this gluten-free variety)
- 3–4 cups water or veggie broth
- 1–2 tbsp miso paste, red or white (soy free option: use chickpea or rice based miso)
- 3/4 cup mixed mushrooms (I used shimeji, enoki and button mushroom)
- 4–5 slices steamed lotus root
- green onion
- sesame seeds
- salt + pepper to taste
- wakame seaweed
- togarashi (japanese spice blend), to taste
- Prepare your ramen noodles according to package directions, then strain and set aside.
- Bring 3-4 cups of water or veggie broth to a boil. Toss in mixed mushrooms and any additional veggies, and allow to cook for 2-3 minutes, or until tender.
- Turn the heat off, then scoop a few tablespoons of the boiled water into a small bowl and begin to break down the miso paste, using a fork or chopsticks to whisk out any clumps until completely smooth. Start with 1 tbsp, and add more as desired (miso is naturally salty, so it depends on your taste preference!).
- Add noodles back into the pot, and add the whisked miso. (We are adding the delicate ingredients once heat is off, so as to preserve the nutrients and probiotics).
- Optionally, garnish with toppings of choice and add additional salt and pepper as desired.
Keywords: miso soup, probiotic, soup, dinner, winter, gut health, oil free, gluten free