Gluten-Free Spicy Miso Ramen
Warm up your taste buds with this comforting and flavor-packed Gluten-Free Spicy Miso Ramen! This recipe combines the umami-rich depth of white miso paste, the fiery kick of chili garlic sauce, and the earthy goodness of shiitake mushrooms to create a hearty broth that’s gluten-free and irresistibly delicious. Featuring gluten-free ramen noodles, tender baby spinach, and optional toppings like soft-boiled eggs, nori strips, and fresh cilantro, this dish is perfect for a cozy weeknight dinner. Ready in just 30 minutes, it’s a wholesome and customizable noodle soup that effortlessly balances spice, savoriness, and freshness. Perfect for those seeking a gluten-free twist on classic miso ramen!
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Recipe Information
Ingredients
- 8 oz Gluten-Free Ramen Noodles
- 6 cups Vegetable Broth
- 3 tbsp White Miso Paste
- 1 tbsp Sesame Oil
- 3 cloves Garlic Cloves, minced
- 1 tbsp Ginger, minced
- 1.5 tbsp Chili Garlic Sauce
- 3 tbsp Tamari (Gluten-Free Soy Sauce)
- 1 cup Shiitake Mushrooms, sliced
- 2 cups Baby Spinach
- 2 stalks Green Onions, sliced
- 2 eggs Soft-Boiled Eggs (optional)
- 1 tbsp Toasted Sesame Seeds
- 2 sheets Nori Sheets, cut into strips
- 0.25 cup Fresh Cilantro (optional, for garnish)
- 6 cups Water (for boiling noodles)
Instructions
Bring 6 cups of water to boil in a large pot. Cook the gluten-free ramen noodles according to the package instructions, usually 3-5 minutes. Drain, rinse with cold water, and set aside.
In a medium pot over medium heat, warm the sesame oil. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
Add the chili garlic sauce and continue to cook for another 1 minute, stirring frequently.
Pour in the vegetable broth and bring it to a simmer. Reduce the heat to low, then whisk in the white miso paste until fully dissolved.
Stir in the tamari and sliced shiitake mushrooms. Let the broth simmer for 5-7 minutes to enhance the flavors.
Add the baby spinach to the simmering broth and cook for 1-2 minutes until wilted. Turn off the heat.
Divide the cooked gluten-free ramen noodles into two serving bowls.
Ladle the hot spicy miso broth over the noodles, ensuring equal distribution of veggies and mushrooms.
Top each bowl with sliced green onions, a soft-boiled egg (if using), toasted sesame seeds, and strips of nori. Garnish with fresh cilantro if desired.
Serve immediately and enjoy your comforting Gluten-Free Spicy Miso Ramen.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 10182 mg | 443% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 34.2 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 541 mg | 42% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4362 mg | 93% | |
*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.
