Shirataki Noodle Ramen (Vegan + GF)

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
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 217kcal
Author Rhian Williams


  • 2 tablespoons sesame oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 cm (1/2 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


  • 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


Calories: 217kcal