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.
Instructions
8 stepsPreheat the oven to 200°C
Heat a tablespoon of olive oil in a large pot and then add the shallots, ginger, and garlic and sauté for 5 minutes.
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.
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.
Spread the coated mushrooms out on a baking sheet and place them into the oven to crisp up for 15 - 20 minutes.
Add the spinach into the broth to wilt.
Pour boiling water over the rice noodles to let them soften for 5 minutes. When the noodles have softened, discard the excess water.
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.
Recipe Notes
If you want to get the mushrooms done quicker, Amy recommends cooking them in the air fryer.
It’s nice to keep the rice noodles from getting too soft before you put them into the ramen, as the hot broth will cook them more.
Feel free to add a soft-boiled egg into each serving of the ramen for more protein.
