Mineral Rich Kelp Noodle Ramen

Kelp Noodles are the Best!! They are only 6 calories per serving, but they are filled with a ton of minerals from the kelp and make a great base to add into to soups or substitute for indulgent pasta night. I love using kelp noodles to make a warm ramen, especially on a cold day.

This ginger miso broth is filled with nutrients from the ginger, prebiotics from the miso and extra protein from the bone broth (or sub veggie broth for vegan). Pair this dish with a side salad with my Homemade ginger dressing, and add a homemade seaweed salad for extra minerals. You can whip this meal up in a quick 45 minutes and enjoy!!

For the best miso broth, start with a base of onions, mushrooms, celery and carrots! I like a heavy base of a variety of vegetables. You can either start with raw mushrooms and add them to the pan and sauté them before adding your broth, or you can add dried mushrooms to the broth when cooking.

For a busy weeknight, make your miso broth ahead of time and throw it in the fridge or freezer. Than all you have to do is boil the broth, add your noodles and add your toppings and your done!!

Feel free to get creative when making your broth. I started with a base of bone broth but you can use any broth that suits you. Additionally, for the meat lovers in your family, you can buy pre cut thin slices of grass fed steak to add to the boiling broth at the end! You can add a variety of toppings including mushrooms, bean or broccoli sprouts, seaweed, pickled ginger, green onions, coconut aminos or gluten free soy sauce, and so much more. Add any toppings that suit your fancy!~

Kelp Noodle Ramen

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Author: Courtney Capazzi

( 0 reviews )

Prep time: 15 MinCook time: 30 MinInactive time: 45 MinTotal time: 1 H & 30 M

This amazing kelp noodle ramen is the perfect low calorie nutrient dense meal for a light an d easy weeknight dinner.

IngredientsUSMetric

For the broth

• 6 cups bone broth or low sodium vegetable broth
• 1/4 cup gluten free soy sauce, or coconut aminos
• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons white miso paste
• 2 tablespoons hot chili oil
• 1/4 cup dried porcini mushrooms (optional, but recommended) or 1 cup fresh shiitake mushrooms
• 1 cup white onion
• 1/2 cup celery
• 1/2 cup carrot
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced or grated
• 1 package washed and rinsed kelp noodles
• 4 cups shredded kale or baby spinach
• 4 tablespoons olive oil
• 2 small shallots, sliced
• 2 tablespoons raw sesame seeds
• 1/2 teaspoon chili flakes use more or less, to taste
• 1/4 cup fresh cilantro, chopped
• 4-6 soft or hard boiled eggs, for serving (optional)
• sliced carrots and green onions, for serving (optional)
• Bean sprouts for serving (optional)
• Cooked Broccoli for serving (optional)
• Avocado for serving (optional)
• Broccoli sprouts for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add in the onion celery and carrot, and mushrooms and cook until translucent (3-5 minutes) Next, add the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 20 minutes, until the broth is very fragrant.
2. 2. Remove and discard the dried mushrooms only! Bring the soup to a boil over high heat. Stir in the pre washed noodles, kale or spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
3. Ladle soup into bowls and add optional toppings like bean sprouts, avocado, extra chili oil, sesame seeds and more! Enjoy!

https://www.veccil.com/dinner/kelp-noodle-ramen

Dinner, Ramen, Gluten Free, Vegan

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