Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Shirataki Noodle Ramen (Vegan + GF)
This Shirataki Noodle Ramen is made using noodles that are made from the roots of a yam plant, which work as a great gluten-free and grain-free alternative to regular ramen noodles.
Course
Main Course, Soup
Cuisine
Japanese
Keyword
shirataki noodles, vegan noodle soup, vegan ramen
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Calories
217
kcal
Author
Rhian Williams
Ingredients
2
tablespoons
sesame oil
1
onion, diced
1
garlic clove, minced
1
cm
(½ inch) ginger, minced
1
teaspoon
sesame seeds
200
g
(7oz) shirataki noodles
1
vegetable stock cube
(ensure gluten-free if necessary)
1
heaped teaspoon
miso
(ensure gluten-free if necessary)
Handful
shiitake or maitake mushrooms, roughly chopped
Salt + pepper, to taste
To serve (optional):
Handful
of green leaves
I used pea shoots and purple mizuna but watercress, baby spinach or cress would all work well
Kimchi
Instructions
Heat sesame oil in saucepan and add onion, garlic, ginger and sesame seeds once hot
Meanwhile, prepare the noodles. Open the package over the sink and drain away the liquid it comes in. Rinse then noodles under cold water.
Once the onions etc have all browned nicely, add the noodles, stock cube, miso and mushrooms, with enough water to cover
Turn up the heat and bring to the boil, then simmer on a low heat for 10 minutes
Taste and add salt and pepper
To serve:
Pour into bowls and top with the fresh greens and kimchi if desired
Nutrition
Calories:
217
kcal