I got so excited the other day when I discovered that I could get gluten-free ramen noodles delivered with my veggie box!!! I immediately ordered a pack of the (organic, gluten-free & vegan) Jade Pearl Rice Ramen Noodles — and got excited for the soup I was planning on making.
In undergrad, I just about lived off of instant ramen noodles (and Trinidadian doubles, but I lived for a while in a building with a food court!) — but since going gluten-free, I haven’t had any ramen. And I’ve been missing it!!!!
I knew with these noodles that I wanted to enjoy them in a miso broth with ginger, lots of fresh veggies, and some tofu for protein. And when I put all the flavours together, I got a great meal.
Gluten-Free Miso Ramen
I really love these gluten-free ramen noodles from Lotus Foods, but you can use any rice noodles here. Serve hot with Sriracha and extra tamari, so you can adjust the final flavour as you go. Serves 2.
- 1 package (420g) firm or extra-firm tofu
- 2 leeks or 1 red onion, thinly sliced
- 1″ nub of ginger, peeled & minced
- 2 Tablespoons vegetable oil (I like grapeseed oil for its high smoke point)
- 1/2 cup Shiitake mushrooms, sliced
- 2 Tablespoons tamari
- 2 teaspoons chili-garlic hot sauce (Sriracha)
- 1/4 cup water (for the marinade)
- 2 carrots, peeled & thinly sliced
- 1 bell pepper, thinly sliced
- 2 “cakes” (=1/2 package = 140g) of gluten-free ramen noodles (or rice noodles)
- 4 Tablespoons miso paste
- 4 cups water (for the miso broth)
Prepare the tofu by pressing it between two plates, with something heavy on top (e.g. a big pot or book). Discard the extra water, and slice the tofu into cubes. Create a marinade by combining the tamari, chili-garlic sauce, and water. Cover the tofu with marinade and let sit while you prepare the next step.
In a large pot, heat the leeks or onion in the oil until translucent, along with the ginger. Add the Shiitake mushrooms, and sauté over high heat until tender. Dump into a bowl and set aside.
Drain the marinated tofu cubes, and add them to the pot. Sauté over medium-high heat until you have crispy edges — about 5-8 minutes. Dump into a separate bowl and set aside.
In a small mug or measuring cup, whisk the miso paste into about 1/2 a cup of the water. Pour the miso-water mixture and the remaining 3 1/2 cups of water into the large pot. Bring to a boil and add the cooked leek- or onion-mushroom mixture, carrots, peppers, and the noodles. Turn the heat down to a simmer, and cook until the noodles are al dente, according to package directions (about 4 minutes).
Serve by pouring the soup into a large bowl or mug. Top with cooked tofu, and eat with chopsticks or a fork, along with a spoon. Enjoy!