Gluten Free Vegan Miso Ramen

I love ramen but never like the way I feel after all the gluten and rich oily broth. Here’s a plant forward alternative using clear mung bean noodles (that you can get from Amazon or an Asian food store) that gives you the comfort of slurping a big bowl of warm noodles without the tummy ache later. Plus, you get a nice dose of nutrients from all the veggies, fresh miso paste and protein from the mung bean noodles.

Remember: Since fresh miso paste holds live active cultures (aka, probiotics), is a living fermented paste, be sure not to boil it otherwise you’ll kill the natural occurring probiotics. Cook and boil soup with water/veggies first, then add miso paste after brining soup down from boil for final flavoring. More details on miso edict from Bon App HERE. https://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-miso-soup

𝐆𝐥𝐮𝐭𝐞𝐧 𝐅𝐫𝐞𝐞 𝐕𝐞𝐠𝐚𝐧 𝐌𝐢𝐬𝐨 𝐑𝐚𝐦𝐞𝐧:
by Sarah Farsh March 7^th, 2020

• Gluten Free Vegan Miso Ramen
• Kambuca squash
• Scallions
• Baby boc choy
• Wild mushrooms
• 1 lemon, juiced
• 1 tbsp fresh ginger, minced
• 1 tbsp fresh garlic, minced
• 1 tbsp dashi
• 1 carton TJ’s Miso Ginger Broth
• 2-3 tbsp fresh miso paste
• Mung bean noodles
• 1 can white kidney beans
• Hot water (for as much more broth you like)

Sauté all ingredients together minus broth, miso paste, noodles and water–adding small splashes of broth at a time to sauté your veggies. Once veggies are mixed together well and a little soft (about 5min on hi heat) poor in all your liquids, white kidney beans and desired amount of noodles to let boil until noodles feel soft to touch. Once boiled, lower heat before adding miso paste so you keep the live active cultures alive for extra nutrients.

Serve with a splash of liquid amino acid, micro greens and watermelon radish.