Soy-Free Miso Ramen
Indulge in a comforting bowl of Soy-Free Miso Ramen, a fresh twist on the classic Japanese favorite, perfect for those avoiding soy without sacrificing flavor. This hearty, plant-based ramen features a rich vegetable broth infused with aromatic garlic, ginger, and creamy soy-free miso paste, creating a deeply satisfying umami essence. Loaded with tender julienned carrots, earthy mushrooms, vibrant baby spinach, and a topping of nori strips, this dish is brimming with nutrients and color. Customize your bowl with optional soft-boiled eggs for added protein. In just 40 minutes, you can enjoy a wholesome, soy-free ramen experience that’s as nourishing as it is delicious. Perfect for weeknight dinners or when you're craving a comforting yet healthy meal!
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Ingredients
- 4 tablespoons Soy-free miso paste
- 6 cups Vegetable broth
- 14 ounces Ramen noodles
- 2 tablespoons Sesame oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 large Carrot, julienned
- 2 cups Baby spinach
- 3 Green onions, sliced
- 8 ounces Mushrooms, sliced (shiitake or cremini)
- 2 sheets Seaweed sheets (nori), cut into strips
- 4 whole Eggs, optional for topping
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Bring a large pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
Step 2
In a large saucepan, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
Step 3
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and browned.
Step 4
Pour in the vegetable broth and bring to a gentle simmer. Stir in the soy-free miso paste, ensuring it dissolves completely.
Step 5
Add the julienned carrot and cook for another 3-4 minutes until the carrot is tender but still crisp.
Step 6
Season the broth with salt and black pepper. Adjust to taste if necessary.
Step 7
If using, boil eggs separately until they reach desired doneness (soft-boiled is recommended, about 6 minutes), then peel and set aside.
Step 8
Divide the cooked ramen noodles among four bowls.
Step 9
Ladle the hot miso broth and vegetables over the noodles in each bowl.
Step 10
Top each serving with baby spinach, sliced green onions, and nori strips.
Step 11
If using eggs, halve them and place on top of each bowl.
Step 12
Serve immediately, stirring gently to combine the flavors.
Nutrition Facts
| Serving size | (2520.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2786.6 |
| Total Fat 67.9g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 16.0g | |
| Cholesterol 744mg | 0% |
| Sodium 7584.7mg | 0% |
| Total Carbohydrate 438.6g | 0% |
| Dietary Fiber 46.5g | 0% |
| Total Sugars 44.5g | |
| Protein 115.1g | 0% |
| Vitamin D 179.9IU | 0% |
| Calcium 508.7mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 4176.1mg | 0% |
Source of Calories