Miso Ramen Soup with Buckwheat Noodles

A comforting, gluten-free broth packed with fresh vegetables and miso paste, served over buckwheat noodles for a nutritious meal.

Gluten-Free Healthy Dinner Buckwheat Ramen

Estimated Nutrition

Calories

458

kcal / serving

1832 kcal total

Carbs

72.5g

per serving

290 g total

Fat

10g

per serving

40 g total

Protein

20g

per serving

80 g total

Cook Time

360

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Apple Cider Vinegar

A splash, can substitute with fresh lemon juice

tbsp

Miso Paste

Preferably unpasteurised

tsp

Tamari

Or salt to taste

GrainsCereals

350

Buckwheat Noodles

Liquids

tbsp

Lime Juice

Meat

1.5

Animal Bones

Beef bones, chicken carcasses, or lamb bones

NutsSeeds

tbsp

Black Peppercorns

piece

Bay Leaves

handful

Coriander

Chopped

OilsFats

tbsp

Sesame Oil

Can substitute with extra virgin olive oil

Vegetables

handful

Vegetable Scraps

Onions, leeks, carrots, or celery ends

heads

Pak Choi

Trimmed and thinly sliced

200

Mushrooms

Mixed, sliced

piece

Carrot

Julienned

0.5

piece

Red Cabbage

Stalk removed, leaves shredded

Ginger

Fresh root, peeled and grated

piece

Spring Onions

Trimmed, finely sliced on the diagonal

Method

Combine broth ingredients in a large lidded pot and cover with cold water by 5cm.

Boil then simmer broth for 6 to 12 hours, skimming foam and straining liquid.

Cook buckwheat noodles in boiling water, stirring to separate.

Drain noodles, rinse with cold water, and toss with sesame oil.

Divide pak choi, mushrooms, carrot, and red cabbage among four bowls.

Heat broth and stir in ginger, spring onions, lime juice, miso, and tamari.

Pour hot broth over vegetables and top with coriander to serve.