Description
A comforting and nourishing bowl of gluten-free buckwheat ramen with a savory miso broth, tender vegetables, and perfectly cooked noodles. Topped with soft-boiled eggs for a rich, satisfying meal.
Ingredients
4 eggs, boiled for 5 minutes, then cooled in ice water for a while, then peeled and cut in half
1 Tbs extra-virgin olive oil
1 medium onion, chopped
sea salt
3 garlic cloves, sliced
1 Tbs yellow miso
1 tsp grated ginger
½ tsp sriracha sauce
7 cups vegetable broth
1 Tbs white vinegar
1 large head of bok choy, cut into ½-inch wide strips
3 Tbs liquid aminos
1 cup shredded or spiralized carrots
3 buckwheat ramen noodle cakes
1 jalapeno pepper, sliced (optional garnish)
Instructions
1. In a large soup pot, heat the oil over medium heat and add the onions. Sprinkle with a little sea salt.
2. Saute about 5 minutes, or until the onions start to brown.
3. Add the garlic, miso, and ginger. Cook, stirring about 1 minute.
4. Stir in the sriracha and cook for about 30 seconds.
5. Add the vinegar, and use it to deglaze the pan, scraping up any bits from the bottom of the pan.
6. Add the broth, bok choy, carrots, and aminos.
7. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the bok choy is slightly tender, about 15 minutes.
8. Turn the heat back up to medium-high and add the buckwheat ramen noodles, poking them with a fork or tongs to break them up. Cook, stirring occasionally, just until the noodles are al dente (about 4 minutes). NOTE: Do not overcook these noodles, or they may become gummy!
9. Ladle the soup into bowls, and top each bowl with 2 egg halves and a few slices of jalapeños.
Notes
Always use certified gluten-free buckwheat ramen noodles to ensure the dish is safe for a gluten-free diet.
For the best texture, do not overcook the noodles. Cook them just until al dente—about 4 minutes.
You can substitute bok choy with spinach or kale, and carrots with zucchini or bell peppers.
To add more protein, include shredded chicken, tofu, or sliced mushrooms.
Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove to maintain noodle texture.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 1100
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 5
- Protein: 16
- Cholesterol: 180