Looking for a Healthy Gluten Free Ramen? Look no further!
There is something so comforting about a hot bowl of ramen. Am I right?
When Travis and I used to live in West LA we frequently visited Sawtelle Japantown and had the most delicious Ramen!
I decided to recreate those yummy flavors with some of my preferred ingredients like high protein GF edamame noodles and tons of veggies!
This ramen recipe is simple to make and packed with nourishing ingredients like garlic, ginger, mushrooms and broccolini. The grass fed bone broth, edamame noodles and soft boiled egg bump up the protein content, which helps to promote feelings of fullness, since protein is the most satiating macronutrient. You won’t miss the meat in this ramen because the oyster mushrooms naturally have a meat-like texture, minus the saturated fat!
Mushrooms are the star of this soup since they are incredibly nutrient dense and packed with choline, vitamin D and selenium. To boost vitamin D in the mushrooms, I like setting them in the sun for an hour before cooking.
Selenium is a micronutrient I often discuss with clients of mine who have under-active thyroids. It’s also important for proper immune function too!
This ramen inspired soup is packed with anti-inflammatory phytonutrients, satiating protein and gut nourishing fiber, making it a dish that not only tastes great but will also leave you feeling good after eating it!
If you’re looking for customized meal plans, individual nutrition counseling or recommendations on how to optimize your health through functional nutrition, schedule a free discovery call with a dietitian here!
Here’s what you’ll need for 2 servings
Ingredients for soup:
- 3 cups grass fed bone broth (veggie broth can also be used). I used Kettle & Fire brand (use discount code KA365569 for 25% off)
- 1 cup water
- 1 package (8 oz) edamame noodles, cooked, drained and rinsed
- 1 tablespoon ginger, chopped
- 1 tablespoon garlic, chopped (3-4 cloves)
- 2 tablespoons tamari or GF soy sauce)
- 1 tsp red peppers ( I used shichimi togarashi)
- 1 tablespoon miso paste
- 3 carrots, chopped on a bias
- 1 cup broccolini
- 3/4th package enoki mushrooms
- 3-5 king oyster mushrooms, sliced
- 2 soft boiled eggs
- Green onions and furikake to garnish
In a pot cook edamame noodles according to the package instructions, rinse, drain and set aside. In the same pot heat 1 tablespoon sesame oil and saute garlic and ginger. Add broth, water, carrots, miso paste, and tamari.
In a saute pan heat sesame oil and cook mushrooms and broccolini for 3-4 minutes. Next assemble bowls and add broth, noodles, veggies and egg. Garnish with green onions and furikake. Enjoy!