Develop flavor in a flash using salty, umami-rich miso paste for this vegetarian noodle soup. The broth comes together in less than 15 minutes on the stove and is much classier than the ramen you used to make in your dorm room microwave.
When shopping for your miso paste, look for brands stored in the refrigerated section. This is where you will find products with live active cultures, as opposed to items that are shelf-stable (like miso powder), which do not carry the health benefits of true fermented foods.
Whenever you are using fermented foods, you want to be careful not to overcook them, otherwise, you will miss out on the probiotic punch. That is why it is important in this recipe that the miso paste gets whisked in off the heat. If you are allergic to soy, simply use chickpea miso.
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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.