Vegan Gluten-Free Ramen
An easy recipe for gluten-free ramen that's delicious, vegan, and full of vegetables.
Ingredients
- 4 tablespoon sesame oil
- 1 large head bok choy chopped
- 2 shallots diced
- 8 oz shiitake mushrooms sliced
- 2 cloves garlic minced
- 1.5 inch ginger peeled and grated
- 6 cups vegan ramen broth vegetable broth works too
- 3 tablespoon lower sodium tamari
- 2 tablespoon rice vinegar
- 20 oz gluten free ramen
- green onions, black sesame seeds, and red pepper flakes for garnish
Instructions
- Heat 2 tablespoons sesame oil in a large pot over medium-high heat.
- Add the bok choy and cook it for about 4 minutes, stirring frequently, until it's softened. Remove it from the pot and set it aside on a plate.
- If your pot is dry add another tablespoon of sesame oil. Add in your mushrooms, shallots, garlic, and ginger. Cook it for about 2 minutes, just until it becomes fragrant.
- Stir in the broth, cover, and bring it to a boil. Reduce the heat to low and let the broth come to a gentle simmer.
- While your broth is heating up, cook your noodles in a separate pot according to the packaging directions. My noodles required 3 minutes of boiling, then a rinse with cold water. I drizzle mine with the remaining tablespoon of sesame oil and give them a gentle toss to avoid having the noodles stick together.
- Once your noodles are cooked and your broth is simmering, add your bok choy, tamari, and rice vinegar to the broth.
- Add some noodles to your serving bowls (about 3 oz per serving). Ladle the broth over your noodles and garnish with chopped green onions, sesame seeds, and red pepper flakes.
Nutrition
Calories: 463kcalCarbohydrates: 71gProtein: 15gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 2287mgPotassium: 690mgFiber: 6gSugar: 6gVitamin A: 6267IUVitamin C: 64mgCalcium: 182mgIron: 5mg
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