This ramen dish is made with shirataki noodles instead of the traditional one. The broth is miso-based mushroom broth infused with garlic! *Inactive Time for soaking dried wood ear mushroom (optional) is not included in Total Time
Prep Time10 minutesmins
Cook Time25 minutesmins
Inactive Time (Soaking Wood Ear Mushrooms)30 minutesmins
Total Time35 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese, Vegan
Servings: 2people
Author: Plant-Based Matters
Ingredients
2cupsmushroom broth(Pacific Foods or any other brands)
1cupwater
2-3garlic clovesthinly sliced
2inchesginger knobgrated
1tbspgrapeseed oil(or sesame oil)
1/4cupwhite miso paste
2-3packages (7 oz each)shirataki spaghetti(Miracle Noodle or any other brands)
Soak dried wood ear mushrooms in water for 30-40 minutes. Drain and trim the hard stems then slice them thinly. Set aside.
Wakame Seaweed (optional)
Soak wakame seaweed in water for 5-7 minutes. Set aside.
Garlic Miso Shirataki Ramen
Start boiling water in a large pot for cooking shirataki noodles.
Meanwhile, prepare the ramen broth. In a medium pot, pour grapeseed oil and add garlic slices. Submerge them in the oil. Turn on the heat at medium and cook the garlic until golden brown and crispy. Remove the garlic from the oil and se aside. The oil will remain in the pot.
In the same pot, add ginger and cook for 1-2 minutes. Next, add mushroom broth and water. Turn up the heat to bring it to boil (uncovered), then reduce the heat to low. Let it simmer for 5 minutes.
Add white miso paste. To do so, place the miso on a ladle and partially submerge it in the broth to slowly incorporate the broth into the ladle. Use long cooking chopsticks (or a small whisk) to stir the miso gently in the ladle to let it dissolved. Stir and continue to simmer at the low heat until noodles are done.
Start cooking shirataki noodles in the boiling water. Open the package and discard the water using a colander. Rinse under running water then transfer the noodles into the boiling water and cook for 2 minutes. Use the same colander to drain. Shake off the excess water then transfer to a serving bowl.
To serve, pour the both over the noodles. Top it with scallions, the garlic chips (cooked in step 2), black pepper, and a drizzle of toasted sesame oil. Other suggested toppings are wood ear mushrooms, wakame seaweed, toasted sesame seeds, shichimi pepper or ra-yu.
Notes
Use 2 packages (7 oz each) of shirataki noodles for two smaller servings. If you like a larger portion (like us), use 3 packages for two servings.