Miso Mushroom Ramen with Bok Choy (Gluten Free)
Using pre-made mushroom broth and salty miso helps this gluten-free, vegetarian ramen recipe come together super-fast. It requires less than 15 minutes, one pot, and just a handful of ingredients. Also it is a much healthier alternative to the usual ramen bar pork bomb and much classier than anything made in a dorm room. At dinner time as a main course, I can put down half of this recipe by myself. But for a lighter meal, with a side or salad, this can stretch to feed four. You can of course always bulk it up by adding an extra packet of noodles.
Servings 2 main course servings
Ingredients
- 1 tablespoon coconut oil
- 2 large shallots thinly sliced
- 2 large garlic cloves minced
- 12 ounces mixed mushrooms cremini, shitake, or Portobello, quartered or thinly sliced
- 1/4 cup gluten-free tamari or soy sauce
- 2 quarts Pacific Foods Mushroom Broth
- 2 packages gluten-free brown rice ramen noodles
- 1/4 cup organic red miso paste see note
- 2 teaspoons sriracha plus more for serving
- 4 baby bok choy thinly sliced
- 1 bunch scallions thinly sliced
- 4 jammy hard-boiled eggs see note
Instructions
- In a large Dutch oven, stockpot or saucepan, heat the oil over a medium-high flame. Add the shallots, garlic and mushrooms. Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes. Pour in the tamari and scrape up any brown bits that may have formed on the bottom of the pan. Cook one minute more, then remove half of the mushrooms to a bowl and set aside.
- Add the mushroom broth to the pot and bring to a simmer. Submerge the ramen in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to packaged directions).
- Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the miso and sriracha until dissolved. Ladle the ramen and broth into bowls and garnish with the remaining mushrooms, bok choy, scallions, and hard-boiled eggs.
Notes
- You can use any type of miso paste—white or red—but it’s something I try to find organic since soybeans are a big GMO crop. The kinds that pack a probiotic punch, like all good-quality fermented foods, can be found in the refrigerated section of the supermarket, usually in the same neighborhood as tofu and kimchi. If you’re allergic to soy, simply use chickpea miso.
- For a perfect jammy egg, meaning the yolk is semi-soft and amber, see this how-to. I suggest getting your eggs boiled while you’re chopping/prepping ingredients for the ramen.
- To make this recipe Whole30-friendly, substitute kelp noodles for the gluten-free ramen, coconut aminos for the soy sauce, and omit the miso. • Add a spoonful of kimchi to the finished bowl for extra heat and probiotic power.
- For another great mushroom soup, you may love this mushroom hot and sour soup.
- To make in the microwave, follow packaged instructions for the noodles, using the mushroom broth instead of water. Once the ramen is tender, allow to cool slightly, then mix in the miso, tamari and sriracha. Serve with the raw mushrooms, bok choy and scallions as mix-ins.