Gluten-Free Vegan Ramen?!

Hi everyone, Joan here!

So… I recently switched over to a gluten-free way of eating. Why? Because it turns out, verified by my doctor, that I have a gluten sensitivity and is the reason why I have had  skin issues for years. I’m not gonna go into too much details on that but it’s been about 3 weeks that I have not had bread, pasta, noodles or anything that has any wheat in it. So what does this mean for my ramen blog?!

When I announced some years ago that I have also switched to a plant-based diet, people asked the same question. Not to worry, there are still options out there and I have experimented on my own on how to make a gluten-free vegan ramen. Check out this recipe that I have made, inspired by Silverlake Ramen’s Vegetable Ramen recipe with a few of my own adjustments. You can do this gluten-free or with wheat noodles.

Gluten-free Vegan Ramen

Ingredients:

• Kelp Noodles (or wheat noodles)
• Miso Soup Base (look for gluten-free version)
• Corn
• Broccoli Florets
• Spinach
• Bella or Shiitake Mushrooms (sliced)
• Teriyaki Sauce for the mushroom marinade (look for gluten-free version)
• Sliced Avocado
• Green Onions (chopped)
• Bean Sprouts (rinse in cold water)
• Furikake or toasted sesame seeds to sprinkle on top (optional)
• Chili Oil to drizzle on top (optional)

Instructions:

1. Boil one large pot of water for the vegetables and noodles and a small pot of water for the broth.
2. With a strainer over the large pot, steam the broccoli until al dente and spinach until it wilts. Set those aside, then with a small strainer, dunk the corn in the same pot to warm about 30 seconds. Set aside.
3. In a small frying pan, sauté the mushrooms in teriyaki to taste but about 2 tablespoons of sauce is enough to flavor it. Once the liquid has evaporated, set aside.
4. Place the miso soup base in a bowl large enough for your ramen. Pour about 1 cup of the hot water from the small pot.
5. Place the kelp noodles in the large pot of boiling water for about a minute. If you’re using the wheat noodles, about 2 minutes should be enough. You’ll want the wheat noodles al dente so that it doesn’t get soggy right away in the broth.
6. Dunk the noodles into your bowl with the broth using tongs, and mix the broth around with the noodles.
7. Place all your toppings artistically on top and around the noodles (broccoli, spinach, corn, mushrooms, avocado, bean sprouts, green onions.) Sprinkle the optional furikake or sesame seeds and drizzle a little chili oil over.
8. Enjoy!

I hope you like this recipe and leave a comment below if you’ve had a chance to try it!

Thanks for reading!

– Joan

The Ramen in the works!

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