Soy-Free Miso Ramen
Discover the comforting flavors of Soy-Free Miso Ramen, a satisfying twist on the classic Japanese dish crafted for those seeking a soy-free alternative. Featuring velvety soy-free miso paste stirred into rich vegetable broth, this recipe is brimming with fresh, colorful toppings like tender mushrooms, julienned carrots, baby spinach, and sliced green onions. Perfect for weeknight dinners or cozy gatherings, this ramen offers a balanced harmony of garlic, ginger, and sesame oil, creating a fragrant base that pairs beautifully with chewy ramen noodles. Customize your bowl with optional soft-boiled eggs for added protein, or keep it vegan by enjoying the hearty seaweed garnishes and vibrant greens. Ready in under 40 minutes, this wholesome soy-free miso ramen is perfect for anyone craving authentic, allergy-friendly comfort food without compromising on flavor.
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Recipe Information
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
Instructions
Bring a large pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
In a large saucepan, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and browned.
Pour in the vegetable broth and bring to a gentle simmer. Stir in the soy-free miso paste, ensuring it dissolves completely.
Add the julienned carrot and cook for another 3-4 minutes until the carrot is tender but still crisp.
Season the broth with salt and black pepper. Adjust to taste if necessary.
If using, boil eggs separately until they reach desired doneness (soft-boiled is recommended, about 6 minutes), then peel and set aside.
Divide the cooked ramen noodles among four bowls.
Ladle the hot miso broth and vegetables over the noodles in each bowl.
Top each serving with baby spinach, sliced green onions, and nori strips.
If using eggs, halve them and place on top of each bowl.
Serve immediately, stirring gently to combine the flavors.
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 7585 mg | 330% | |
| Total Carbohydrate | 438.6 g | 159% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 44.5 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 509 mg | 39% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4176 mg | 89% | |
*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.
