Spicy Miso Ramen Noodle Bowl
A healthy twist to the alternative to the traditional ramen.
Prep Time10 minutes mins
Total Time15 minutes mins
Servings: 1
Author: Nikole Goncalves
- 1 package of brown rice ramen noodles
- 2 cups filtered water
- 2 tablespoons of miso paste + 2 extra tablespoons of warm water
- 2 tablespoons of filtered water
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon coconut aminos you can also use soya sauce
- 1-2 teaspoons of hot sauce
- 1 cup sliced mushrooms
- 1 de-stemmed and chopped kale leaf
- 1/4 cup chopped broccoli
- 1/4 cup sliced red cabbage
- 1/2 shredded carrots
- 1 sliced green onion
- 2 tablespoons dried seaweed I used kombu
- 1 teaspoon black sesame seeds
- optional: 1 teaspoon sesame oil
Marinate mushrooms with the coconut aminos and Worcestershire sauce and set aside for 5-10 minutes.
In a frying pan add sesame oil and saute the mushrooms for 3-5 min until theyre are browned and tender.
Add package of brown rice noodles to 2 cups of boiling water and cook for 3 minutes.
In a small bowl dissolve the miso paste with warm water.
Next in a big bowl pour in your cooked noodles with the water.
Add in your dissolved miso paste and hot sauce to your noodles and broth.
Throw in all your chopped veggies, sautéed mushrooms and top with sesame seeds and seaweed.