Healthy and simple recipes ● Veggie & Gluten-Free Ramen

With the cooler days, nothing beats a hot and nutritious bowl of Ramen to bring comfort and well-being.

This Vegetarian and Gluten-Free Ramen recipe was designed to be easy to prepare and perfect for you, if you enjoy savoring a warm and healthy dish, full of rich flavors and natural ingredients.

With an aromatic broth, gluten-free noodles, and a colorful combination of fresh vegetables, this ramen is perfect for a balanced and comforting meal, without any fuss.

• Broth ingredients:
  • 4 cups of water
  • 1 piece of fresh ginger (5 cm), sliced
  • 2 garlic cloves, minced
  • 2 tablespoons of gluten-free soy sauce (or tamari)
  • 1 tablespoon of miso (optional, for a deeper flavor)
  • 1 teaspoon of sesame oil
  • 1 sheet of nori seaweed, cut into pieces

• Topping ingredients:
  • 1 cup of fresh shiitake mushrooms (or other mushrooms), sliced
  • 1 cup of fresh spinach
  • 1 medium carrot, julienned
  • 100 g of rice noodles (or other gluten-free noodles)
  • 1 spring onion, chopped (green part)
  • Toasted sesame seeds for sprinkling
  • 1 soft-boiled egg (optional, for an ovo-lacto-vegetarian version)

•  Preparation:

1. In a medium pot, add the water, ginger, garlic, soy sauce, sesame oil, and nori seaweed. Bring to a boil. Then, reduce to low heat and cook for about 10 minutes to intensify the flavor. If using miso, stir it into the broth in the last 2-3 minutes of cooking to preserve its nutrients.

2. Add the sliced mushrooms to the broth and cook for another 5 minutes until tender.

3. Prepare the noodles according to the package instructions. Drain and set aside.

4. In a large bowl, place the cooked noodles, spinach, and carrot strips. Then, pour the hot broth with the mushrooms over the noodles. The spinach and carrot will cook slightly from the heat of the broth.

5. Finish with the chopped spring onion, sesame seeds, and, if desired, a soft-boiled egg cut in half.