Healthy Mushroom Miso Ramen (vegan, gluten-free, oil free)
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.
Servings: 1 -2 servings
Ingredients
- 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
- optional garnishes
- 4-5 slices steamed lotus root
- green onion
- sesame seeds
- salt + pepper to taste
- wakame seaweed
- togarashi japanese spice blend, to taste
Instructions
- 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.