30 minutes, protein-packed and a simple recipe to follow- yes, please! This gluten free ramen sure hits the spot during a busy work week. To come home and be able to throw a nutritious and healthy dinner together in 30 minutes is amazing. I mean, I love avocado toast when I’m tight on time but something about that always leaves me still feeling a little peckish. But you won’t be left feeling that way with this easy vegan ramen. The flavours will have your mouth watering and the tofu and mushrooms add a lovely heartiness. This recipe is here to add some easement to your week!
Why You’ll Love This Gluten Free Ramen
- It only takes 30 minutes to make a bowl of these gluten free ramen noodles. Everyone loves a good 30 minute meal, right?!
- It is loaded with vegan protein thanks to the tofu. Cut the tofu extra small if you aren’t typically a huge fan and you’ll barely notice it.
- This easy vegan ramen is flavour-packed! It is salty, smokey and has a slight heat to it.
- If you are on the hunt for some 30 minute vegetarian meals, this is one you need to try. It’s truly a very simple recipe but doesn’t skimp on taste or texture. The Picky Husband completely approves of this gluten free ramen.
How to Cook Vegan Ramen
I want to start off by saying this is my own adaptation of ramen. This recipe does NOT necessarily follow the traditional Japanese ramen methods and I acknowledge that. My intention is not to upset anyone by posting this recipe as this is my own ramen creation although I acknowledge the history and the culture of this dish.
Now, let’s chat about how easy it is to make this gluten free ramen. It starts with slicing the mushrooms SUPER finely, I like to use a mandolin. You also need to chop the ginger and garlic finely. And for this, I like to use the food processor. You simply add in the garlic (skins removed) and ginger and blend until fine pieces form. Saute the mushrooms, ginger and garlic in a pot until they start to brown. Then add in the miso paste, tamari, maple syrup, and sesame oil. Give this all a quick stir and pour in that vegetable broth. Bring this mixture to a boil and then simmer it (with the lid off) for roughly ten minutes.
During these ten minutes, chop the tofu into small cubes. After ten minutes, bring the vegan ramen broth back to medium-high heat and add in the tofu and two ramen noodle cakes. If you don’t know what I mean by “noodle cakes”, I used the Lotus Foods Ramen Cakes for this easy vegan ramen and they are my favourite. Two noodle cakes honestly serve 4 people with this dish. Cook everything together until the noodles are soft. Be sure to stir the gluten free ramen noodles along with everything else in the pot to avoid any sticking to the bottom. No one wants burnt gluten free ramen…
Once the noods are al dente top the gluten free ramen with green onions and BOOM it is ready to enjoy! This dish is best fresh!
Look Here For More 30 Minute Vegetarian Meals
This gluten free ramen is a 30 minute vegetarian meal that doesn’t compromise on taste, which is key for me. Yes, I like quick meals, but they need to have flavour or I don’t have the time for it. The flavour in this easy vegan ramen comes mostly from the miso paste, sesame oil and vegetable broth. It is perfectly salty, smokey and lip-smackingly good. By now, you know I’m a huge fan of Lotus Foods and their gluten free ramen noodles are next level. They totally complete this vegan miso ramen.
In conclusion, this vegan miso ramen is quick to make, vegan, protein-packed, flavourful, salty, and loaded with gluten free ramen noodles without being overly heavy. It’s a comforting bowl that is still on the healthy side of things. As we ease our way into spring after hibernating all winter, this gluten free ramen is the perfect way to transition.
Gluten Free Ramen
Ingredients
- 1-2 tsp oil of choice
- 1 cup mushrooms (shitake or cremini- sliced thinly)
- 3 cloves garlic (finely chopped)
- 2 inch chunk of ginger (finely chopped)
- 1 1/2 tbsp miso paste (brown or white)
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp maple syrup
- 4 cups vegetable broth
- 2 brown rice ramen cakes (Lotus Foods)
- 1 block of extra firm tofu (350g- cut into small cubes)
- 1/4 cup sliced green onion (to add at the end)
Instructions
- Finely slice the mushrooms (option to use a mandolin). Finely chop the ginger and garlic. Option to add the ginger and garlic to a food processor to do the chopping for you (as I like to).
- Heat a large pot over medium heat and add 1-2 tsp of oil in. Once hot, add the mushrooms, ginger and garlic. Saute for a few minutes until the mushrooms just start to brown. Then add the miso paste and whisk it in along with the tamari, sesame oil and maple syrup. Whisk it all together and then add the vegetable broth.
- Bring the broth to a slight boil and then let it simmer for 10 minutes.
- After 10 minutes, add in the 2 ramen noodle cakes and the tofu cubes and over medium heat let the noodles cook until they are soft. This will depend on the ramen noodles you use, but roughly 5 minutes more.
- To serve, dish out the ramen and top with sliced green onions.
- This gluten free ramen is best fresh.
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Robin, this looks delicious! Love that’s it’s easy! I think I might give this a go with vermicelli noodles!
Beautiful pics too!
xoxo
Ashley
Awe thanks so much Ashley! That means the world!
Let me know how it turns out with the vermicelli!
xx