Gluten-Free Mushroom and Miso Ramen

Craving some cozy comfort food? This Mushroom and Miso Ramen is a bowl of pure joy perfect for any season.

Mushroom and Miso Ramen

Mushroom and Miso Ramen

This Gluten-Free Mushroom and Miso Ramen is packed with fresh garlic, ginger, and crispy mushrooms–you will love it.


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Total Time

  • Prep Time: 15 minutes

  • Cooking Time: 30 minutes

Ingredients

For the Broth:

  • 1 Tbsp Olive Oil

  • 2 Shallots, finely diced

  • 4 cloves Garlic, crushed

  • 1 tsp Ginger, minced

  • 4 Dried Shiitake Mushrooms

  • 4 cups Gluten Free Vegetable Broth

  • 2 Tbsp Miso Paste

  • ¼ cup Coconut Aminos

  • 2 Tbsp Tahini

  • 1 cup Spinach, finely sliced

For the Crispy Mushrooms:

  • 250 g Mixed Mushrooms, sliced

  • 2 Tbsp Olive oil

  • 1 tsp Sesame seeds

  • ½ tsp Salt

  • ½ tsp ground Black Pepper

  • 2 Tbsp Coconut Aminos

  • 2 Tbsp Sesame oil

For the Toppings:

  • 2 Carrots, Peeled and sliced

  • 2 tsp Chili Oil

  • 2 Tbsp Green Onions, sliced

  • 1 tsp Toasted Sesame oil

Instructions

  1. Preheat the oven to 200C.

  2. Heat a tablespoon of olive oil in a large pot and then add the shallots, ginger, and garlic and sauté for 5 minutes.

  1. Add the dried shiitake mushrooms to the pot, along with the miso, tahini, coconut aminos, and gluten-free vegetable stock. Stir, bring the pot to a simmer, then turn down the heat.

  1. While the broth simmers, prepare your mushrooms. Drizzle the olive oil, sesame seeds, salt, pepper, coconut aminos, and sesame oil over the mushrooms and toss them together.

  2. Spread the coated mushrooms out on a baking sheet and place them into the oven to crisp up for 15 - 20 minutes.

  3. Add the spinach into the broth to wilt.

  4. Pour boiling water over the rice noodles to let them soften for 5 minutes. When the noodles have softened, discard the excess water.

  1. Assemble your ramen bowls by adding a portion of noodles into the bottom of each bowl. Ladle over the broth, and then top with the crispy mushrooms, carrots, green onions, sesame seeds, and chili oil.

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