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

	Per Serving	Total
Calories	458 kcals	1832 kcals
Carbohydrates	72.5 grams	290 grams
Fat	10 grams	40 grams
Protein	20 grams	80 grams

Cook Time

360 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

15
ml

Apple Cider Vinegar

A splash, can substitute with fresh lemon juice

2
tbsp

Miso Paste

Preferably unpasteurised

1
tsp

Tamari

Or salt to taste

GrainsCereals

350
g

Buckwheat Noodles

Liquids

4
tbsp

Lime Juice

Meat

1.5
kg

Animal Bones

Beef bones, chicken carcasses, or lamb bones

NutsSeeds

1
tbsp

Black Peppercorns

2
piece

Bay Leaves

1
handful

Coriander

Chopped

OilsFats

1
tbsp

Sesame Oil

Can substitute with extra virgin olive oil

Vegetables

1
handful

Vegetable Scraps

Onions, leeks, carrots, or celery ends

4
heads

Pak Choi

Trimmed and thinly sliced

200
g

Mushrooms

Mixed, sliced

1
piece

Carrot

Julienned

0.5
piece

Red Cabbage

Stalk removed, leaves shredded

5
cm

Ginger

Fresh root, peeled and grated

6
piece

Spring Onions

Trimmed, finely sliced on the diagonal

Steps

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.