Soy-Free Spicy Miso Ramen
Indulge in the comforting warmth of Soy-Free Spicy Miso Ramen—a plant-based delight that’s packed with umami flavors and a fiery kick! This wholesome ramen features tender rice noodles smothered in a rich, soy-free miso broth made with nutty chickpea miso, coconut aminos, and a touch of sesame oil for an aromatic base. A burst of heat from chili paste pairs beautifully with fresh, vibrant toppings like crisp julienned carrots, baby spinach, sweet corn, and fragrant green onions. Ready in just 40 minutes, this customizable recipe is perfect for a quick, nourishing dinner. Enhance each bowl with optional soft-boiled eggs, nori strips, or a squeeze of lime for a tangy finish. Whether you’re avoiding soy or just craving a unique twist on traditional ramen, this gluten-free and flavor-packed dish will surely satisfy!
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Recipe Information
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)
Instructions
Cook the rice noodles according to the package instructions, then drain, rinse with cold water to stop the cooking process, and set aside.
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.
Stir in the chili paste or chili garlic sauce and let it cook for another 1 minute to deepen its flavor.
Add the vegetable broth to the pot and bring it to a simmer.
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.
Add the coconut aminos to the broth for extra depth of flavor and adjust the spice level with more chili paste if desired.
Simmer the broth on low heat for 10 minutes to allow the flavors to meld together.
Prepare the toppings: julienne the carrot, rinse the baby spinach, and warm the sweet corn if needed.
Divide the cooked rice noodles into serving bowls. Ladle the hot miso broth over the noodles.
Top each bowl with spinach, julienned carrot, sweet corn, green onions, and optional garnishes like soft-boiled eggs and nori strips.
Serve with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5480 mg | 238% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 48.2 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3816 mg | 81% | |
*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.
