Description
This Gluten-Free Shiitake and Ginger Ramen is rich, comforting, and packed with bold flavors. With an aromatic broth, tender mushrooms and gluten-free noodles, it’s a deliciously nourishing meal perfect for any night of the week!
Ingredients
Scale
- 2 large eggs, soft boil
- 2 tablespoons avocado oil
- 8 ounces shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh ginger, grated
- 3 tablespoons white miso paste
- 1 tablespoon tamari or coconut aminos
- 4 cups low-sodium stock
- 4 servings of ramen noodles
- 1 medium carrot, julienned
- 1–2 heads bok choy
- 3 scallions, sliced
- 10 ounces organic tofu or protein of choice (salmon, pork meatballs, etc.)
- Optional toppings: Chili crisp, kimchi, cilantro
Instructions
- Bring a pot of water to a boil. Gently add eggs and boil for 7½ minutes. Transfer eggs to an ice bath, peel, and set aside.
- Heat 1 tablespoon of avocado oil in a large pot over medium heat. Add the shiitake mushrooms and cook until golden brown, about 4–5 minutes. Remove and set aside.
- Add the remaining 1 tablespoon of oil to the pot. Cook garlic for 1 minute until fragrant. Stir in grated ginger and miso paste, cooking for another 30 seconds.
- Pour in the stock and tamari. Bring to a simmer and let cook for 5–7 minutes to develop the flavors.
- Using the same pot of boiling water from the eggs, cook the gluten-free ramen noodles according to package instructions. Remove the noodles, then add bok choy to the water and cook for 1–2 minutes, just until tender.
- Divide cooked noodles between bowls. Ladle the hot broth over the noodles and top with seared mushrooms, tofu (or protein of choice), julienned carrots, scallions, and halved soft-boiled eggs.
- Drizzle with chili crisp or add a scoop of kimchi or cilantro for extra flavor. Serve hot and enjoy!
Notes
For the best texture, enjoy your ramen within an hour or two after adding the noodles and toppings. If storing leftovers, keep the broth and noodles separate to prevent sogginess. Broth will stay fresh in an airtight container in the refrigerator for up to one week.