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RECIPE
12 INGREDIENTS7 STEPS15min

Gluten Free Miso Mushroom Ramen with Bok Choy

5.0
3 Ratings
Using pre-made mushroom broth and salty miso helps this gluten-free, vegetarian ramen recipe come together super-fast. It requires less than 15 minutes, one pot, and just a handful of ingredients. Also it is a much healthier alternative to the usual ramen bar pork bomb and much classier than anything made in a dorm room.
Gluten Free Miso Mushroom Ramen with Bok Choy Recipe | SideChef
Using pre-made mushroom broth and salty miso helps this gluten-free, vegetarian ramen recipe come together super-fast. It requires less than 15 minutes, one pot, and just a handful of ingredients. Also it is a much healthier alternative to the usual ramen bar pork bomb and much classier than anything made in a dorm room.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
15min
Total Time
$12.92
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
Coconut Oil
2
Large  Shallots , thinly sliced
2 cloves
Large  Garlic , minced
12 oz
Cremini Mushrooms , quartered, thinly sliced
or Shiitake, Portobello, or Any Mixed Mushrooms
1/4 cup
Gluten-Free Tamari Soy Sauce
or Gluten Free Soy Sauce
8 cups
Mushroom Broth
2 pckg
Gluten-Free Brown Rice Ramen Noodles
1/2 Tbsp
4
Baby Bok Choy , thinly sliced
1 bunch
Scallions , thinly sliced
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Nutrition Per Serving

VIEW ALL
CALORIES
723
FAT
20.4 g
PROTEIN
43.2 g
CARBS
97.2 g

Cooking Instructions

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Step 1
In a large Dutch oven, stockpot or saucepan, heat the Coconut Oil (1 Tbsp) over a medium-high flame. Add the Shallots (2) , Garlic (2 cloves) , and Cremini Mushrooms (12 oz) . Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes.
Step 2
Pour in the Gluten-Free Tamari Soy Sauce (1/4 cup) and scrape up any brown bits that may have formed on the bottom of the pan. Cook one minute more, then remove half of the mushrooms to a bowl and set aside.
Step 3
Prepare the soft boiled eggs. Bring the water to a boil. Then, reduce the water to a rapid simmer.
Step 4
Add the Eggs (4) one at a time. Cook the eggs for 5 to 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold water.
Step 5
Add the Mushroom Broth (8 cups) to the pot and bring to a simmer. Submerge the Gluten Free Gluten-Free Brown Rice Ramen Noodles (2 pckg) in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to packaged directions).
Step 6
Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the Red Miso Paste (1/4 cup) and Sriracha (1/2 Tbsp) until dissolved. Ladle the ramen and broth into bowls and garnish with the Baby Bok Choy (4) , Scallions (1 bunch) , and Eggs.
Step 7
Serve and enjoy!
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Nutrition Per Serving
Calories
723
% Daily Value*
Fat
20.4 g
26%
Saturated Fat
9.0 g
45%
Trans Fat
0.0 g
--
Cholesterol
364.6 mg
122%
Carbohydrates
97.2 g
35%
Fiber
10.2 g
36%
Sugars
16.0 g
--
Protein
43.2 g
86%
Sodium
5116.4 mg
222%
Vitamin D
2.3 µg
12%
Calcium
442.5 mg
34%
Iron
11.2 mg
62%
Potassium
1627.8 mg
35%
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