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Ramen Miso Soup (Gluten-Free)

by Arielle J on October 10, 2012

Craving something warm,
comforting, delicious,
easy and inexpensive?

Make this soup:

Unlike most ramen noodles,
which are produced from wheat,
these brown rice ramen noodles
are made from 100% brown rice and
they are delish!

(Brown Rice) Ramen Noodle Soup

4 tbs white or yellow miso
brown rice ramen noodles (1 cake per person)
2 tbs tamari (wheat free soy sauce)
2 tbs mirin
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 red onion
1 can mushrooms/ 2 cups fresh (optional)
1 tbsp wakame seaweed (optional)
5 kale stems (optional)
1/4 cup sliced scallions (optional)

To make the noodles:
1. Bring water to a boil and then place noodle cakes in the boiling water.

2. When the noodles begin to unfold, separate them gently with a fork and
then reduce the heat. Continue to cook for 2-3 minutes or until the noodles are soft.

3. Strain through a colander and briefly rinse with cold water.

To make the miso soup broth:
1. Bring water/stock to a boil then simmer.

2. While water is heating up, soak wakame in separate bowl of cold water for 10 minutes.

Soaking the seaweed...

Soaking the seaweed...

3. Also, in the meantime, in another separate bowl, mix 1/4 cup of the simmering water with miso until the miso dissolves (into thick soupy texture, leaving no miso chunks).

Mixing the miso into the hot broth...

Mixing the miso into the hot broth...

Keep on dissolving the miso...

Keep on dissolving the miso...

4. Once miso dissolves, add to pot of simmering water.

5. Slice up veggies – kale stems, onion, scallions, mushrooms etc.

6. Add veggies, sesame oil, mirin, tamari, garlic and onion powder to the stock and stir.

7. When ready to serve, place noodles and seaweed in pretty bowls.

8. Pour miso broth on top of the noodles and seaweed + sprinkle some sesame seeds on top!

Mmmmmm and Voila!

be comforting. be delightful. be well.


be well,

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