Creamy Gluten-free Miso Ramen with Crispy Shallots
Servings: 4
Ingredients
- 6 cups gluten-free vegetable broth
- 2 cups water
- ¼ cup tahini
- 3 tablespoons gluten-free miso
- 3 tablespoons low-sodium tamari or gluten-free soy sauce
- 2 tablespoons chili garlic sauce
- 2 tablespoons rice vinegar
- 1 tablespoon ginger paste
- Avocado or vegetable oil
- 2 large shallots thinly sliced
- 1 (9.9-ounce) package GloryLand Buckwheat Noodles
- 2 baby bok choy quartered
- 6 ounces snow peas
- 1 (14-ounce) can black soybeans, rinsed, drained, and heated
- Kosher or fine sea salt
- 1 large carrot thinly sliced with a vegetable peeler
- 2 green onions thinly sliced
- 1 Fresno chili thinly sliced
Instructions
- Combine broth, water, tahini, miso, tamari, chili garlic sauce, vinegar, and ginger paste in a large pot over medium heat. Bring to a simmer, lower the heat and let simmer for 20 minutes, whisking occasionally.
- Place a paper towel lined plate next to the stove. In a small skillet add enough oil to cover the bottom by about ¼ inch. Heat until shimmering, add the shallot and fry until golden brown and crispy, about 3 minutes. Drain on paper towels and set aside.
- Bring the broth to a boil, add the noodles, bok choy, and snow peas, cover the pot, and cook for about 5 minutes or until the noodles are soft and the vegetables are tender. Season the black soybeans with a pinch of salt. Add to the soup with the carrots.
- Garnish with crispy shallots, green onions, and sliced chili.
Nutrition
Calories: 202kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1711mg | Potassium: 325mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5643IU | Vitamin C: 59mg | Calcium: 130mg | Iron: 3mg
