Makes 2 servings
1 small shallot, thinly sliced
1 large garlic clove, minced
1 jalapeño, ribs and seeds removed, minced
12 ounces cremini mushrooms, thinly sliced
1/4 cup gluten-free tamari or soy sauce
2 quarts vegetable broth (or mushroom broth if you can find it)
Two 2.8-ounce packages ramen noodles (I use gluten-free brown rice ramen)
2 cups roughly chopped Lacinato kale
2 baby bok choy, thinly sliced
1/4 cup organic white miso paste
2 scallions, thinly sliced
- In a large stockpot or saucepan, heat the coconut oil over a medium-high flame. Add the shallots, garlic, jalapeño 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.
- Add the vegetable broth to the pot and bring to a simmer. Submerge the ramen, kale and bok choy in the liquid and cook, breaking the noodle strands apart with your spatula. Cook until the noodles are tender (about 3 minutes, or according to package directions).
- Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it is best to let the broth rest until it is sip-able. Right before you are ready to eat, whisk in the miso until dissolved. Ladle the ramen and broth into bowls and garnish with the scallions.