Vegan Miso Ramen Soup - Gluten Free, Healthy & High Protein
This gluten-free and high-protein vegan miso ramen soup is a nourishing and flavorful soup that’s perfect for anyone looking for a healthy miso ramen soup or MTHFR recipes. The vegetarian ramen broth is made with a delicious creamy miso broth enhanced with almond butter, soy milk, fresh ginger, and chili oil. Loaded with spinach, mushrooms, and gluten-free ramen noodles, this healthy miso ramen is rich in natural folate and vitamin B2, essential nutrients for supporting the MTHFR gene.
Equipment
- 1 Vitamix blender
- 1 frying pan
- 1 pot
Ingredients
- Vegan Ramen Broth Ingredients
- 4 cups water
- 2 tsp better than bouillon vegetable seasoning (or vegetable stock cubes of choice)
- ½ cup soy milk
- 4 tbsp miso paste
- 1 tbsp chili oil
- 3 tbsp almond butter
- 2 tbsp rice vinegar
- 1 tbsp low sodium gluten free tamari
- 1 tbsp coconut aminos
- 6 tbsp fresh ginger
- 1 tsp red chili flakes
- Vegan Ramen Soup Ingredients
- 8 cups mushrooms sliced
- 8 cups spinach chopped
- ¼ cup cilantro chopped
- olive oil spray
- 4 pieces Lotus Foods Millet and Brown Rice Ramen Noodles
Instructions
- Combine all broth ingredients in a blender and blend until smooth. Set aside.
- Heat a frying pan over medium heat and lightly coat with olive oil spray. Add the sliced mushrooms and cook until browned (about 7-10 minutes.) Add the chopped spinach and sauté until wilted, about 2 minutes. Remove from heat.
- Warm the blended broth in a pot over low heat. Divide the broth evenly among 4 serving bowls. Add equal portions of cooked noodles to each bowl, followed by the sautéed mushrooms and spinach.
- Top each vegan ramen bowl with a sprinkle of fresh cilantro for a burst of flavor and color. Serve warm and enjoy!