Soy-Free Spicy Miso Ramen

Dive into a bowl of comforting, flavor-packed goodness with this Soy-Free Spicy Miso Ramen, a modern twist on the classic Japanese dish! Crafted with rich, soy-free white miso paste made from chickpeas, this ramen features a tangy, umami-driven broth infused with toasted sesame oil, fresh ginger, and garlic, balanced by the perfect level of heat from chili paste. Chewy rice noodles swim alongside vibrant toppings like julienned carrots, baby spinach, sweet corn, and green onions, with options to elevate it further with soft-boiled eggs and nori strips. Perfect for those avoiding soy, this gluten-free ramen recipe delivers all the heartwarming flavors of traditional miso ramen, ready in just 40 minutes. Serve with a squeeze of lime for a zesty kick and enjoy a satisfying, wholesome dinner everyone at the table will love!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles (medium thickness)
• 2 tablespoons Coconut aminos
• 3 tablespoons White miso paste (soy-free, made from chickpeas or other legumes)
• 6 cups Vegetable broth
• 1 tablespoon Sesame oil (toasted)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Chili paste or chili garlic sauce
• 1 large Carrot (julienned)
• 2 cups Baby spinach
• 1 cup Sweet corn (cooked)
• 2 Green onions (sliced)
• 2 Soft-boiled eggs (optional, for garnishing)
• 1 sheet Nori sheets (cut into strips, optional)
• 2 Lime wedges (for serving)

Directions

Step 1

Cook the rice noodles according to the package instructions, then drain, rinse with cold water to stop the cooking process, and set aside.

Step 2

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.

Step 3

Stir in the chili paste or chili garlic sauce and let it cook for another 1 minute to deepen its flavor.

Step 4

Add the vegetable broth to the pot and bring it to a simmer.

Step 5

In a small bowl, whisk the soy-free miso paste with a few tablespoons of the hot broth until smooth, then stir this mixture back into the pot.

Step 6

Add the coconut aminos to the broth for extra depth of flavor and adjust the spice level with more chili paste if desired.

Step 7

Simmer the broth on low heat for 10 minutes to allow the flavors to meld together.

Step 8

Prepare the toppings: julienne the carrot, rinse the baby spinach, and warm the sweet corn if needed.

Step 9

Divide the cooked rice noodles into serving bowls. Ladle the hot miso broth over the noodles.

Step 10

Top each bowl with spinach, julienned carrot, sweet corn, green onions, and optional garnishes like soft-boiled eggs and nori strips.

Step 11

Serve with lime wedges on the side for a bright, zesty finish.

Nutrition Facts

Serving size	(2268.9g)

Amount per serving	% Daily Value*
Calories	1464.3

Total Fat 42.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 372mg	0%
Sodium 5480.1mg	0%
Total Carbohydrate 228.2g	0%
Dietary Fiber 31.9g	0%
Total Sugars 48.2g
Protein 58.0g	0%

Vitamin D 88IU	0%
Calcium 430.3mg	0%
Iron 14.9mg	0%
Potassium 3815.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 15.2%

Carbs: 59.6%