How To Make Homemade Gluten-Free Ramen Soup | Vegan Recipe

How To Make Homemade Gluten-Free Ramen Soup | Vegan Recipe
Ramen (ラーメン) is a noodle soup dish that was originally imported from China to Japan and has become one of the most popular dishes in Japan in recent decades. A rich broth that's full flavoured and wonderful. It's cooked over days and days with much skill and care by the Ramen chefs traditionally using pork belly or chicken bones. Then typically topped with fatty slices of roast or braised pork when served. The second key aspect of ramen noodles, which are normally made from wheat, come in many different types. Ramen noodles are typically long and elastic, but countless varieties vary from thin and straight to thick and wavy.

Back in the day, before I only ate vegetarian and vegan, I had always LOVED any noodle soup and Ramen is no exception, it's so Yummmm. However, since becoming a 'vego', I have struggled to find a Plant-Based Gluten-Free Ramen that's made from real ingredients and ultimately fantastic in its flavour. So, I did what I love to do and I created one. One that does not take days to make.

One that's Vegan, yep all plant-based. One that's Gluten-Free (GF). One that's so packed full of flavour you're going to go. And of course, it's only using ingredients that serve your organs and are filled with plants and big amounts of flavour for you and me at home. #winning

If you’re not GF you can use any noodles you wish. If you are struggling to find the right noodles for you, do what I did. I used kelp, rice, brown rice, or buckwheat noodles and get on google and have a look around to learn more. There are many GF noodle options out there.

Enjoy this noodle soup and eat it knowing you're doing your body a huge flavour eating this way.

Let's Eat! Happy Ramen!
***
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
800ml Boiling Water
2 tbsp Miso Paste (I used red rice miso)
2 tbsp Tamari
1 tsp Tahini
1-2 tbsp Fresh Ginger, minced
1 packet of noodles of choice*
100 grams of Fresh Shiitake Mushrooms, sliced
1 packet Enoki Mushrooms
1 Tbsp Umeboshi Plum Vinegar
1/2 Bok Choy
Purple Cabbage, shredded
Nori Sheets, cut into strips
1 Carrot, cut julienne
1 packet Tempeh, cut into bite-size cubes
2 Spring Onions, finely sliced
1 long Red Chili, sliced
1/2 cup Cashew Milk
1 Tbsp #EASEANDFLOW

𝗠𝗘𝗧𝗛𝗢𝗗
Fill a pot on medium heat with the boiling water and stir in the miso paste, tamari, tahini, mushrooms, and ginger.
Add the noodles, and cook for 2 min
Add umeboshi vinegar and cook until the noodles are almost done.
Add the remaining ingredients, except the milk, and cook until the noodles are soft.
Stir in the cashew milk and heat through.
Serve in a bowl with chopped chill, spring onions, and nori sheets.
***
Serves: 2
Cooking time: 8 mins
Freezer-friendly: No
C, RSF, DF, GF, VEG, V

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