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Lectin-Free Miso Ramen Soup with Shirataki Noodles

Miso Ramen soup was one of my favorite meals to have in Japanese restaurants but since I started the Plant Paradox lifestyle it’s not something I’ll be able to eat out anymore. So I decided to learn how to make it and enjoy it at home. This lectin-free miso ramen soup is easy to make if you have the essentials: the stock, the cooked chicken and the miso paste.

Essentials needed to make miso ramen soup

This soup is more of an assembly work, because it requires to have some ingredients ready in advance. The most important is to have a compliant chicken or vegetable stock and cooked chicken, which I personal happen to have a lot of times. The rest of the veggies don’t need much cooking.

For a long time I was not confident to buy the miso paste from the stores, but when I noticed Miracle Noodle has some straight from Japan I decided to give it a try (after I confirmed with Dr. Gundry that it is plant paradox approved). Miso paste is complaint, even if made with soy or rice, due to the fermentation process. But I’d go with a Japanese one.

This type of soup was quite a new way of preparing soup, for me. It basically takes 10 minutes if you have all the ingredients prepped in advance:

  • Chicken or vegetable stock – When I don’t make it at home, I buy a compliant one from Burgundy’s, a local store here in Dallas, and I always have a spare container in the freezer; needless to say a good quality stock is important for the soup to be tasty
  • Cooked chicken – oven roasted whole breasts are perfect, but you can also cook them in a pan. Most of the time when I make chicken I make extra, it makes for a great meal prep food (soup and salads, for example)
  • Miso paste – I get the one sold by Miracle Noodle – MUSO Smart MISO™ – Brown Rice Miso (use code ‘CLAUDIA’ for 10% off on their website)
  • Shirataki noodles – for soups I use the Miracle Noodle Capellini
  • Fresh veggies – carrots, scallions, cilantro, bok choi, green cabbage (you can also add shiitake mushrooms, especially if you want to make it vegetarian).

Regarding the shirataki noodles, I recommend following the instructions on the package. They need to be rinsed, briefly boiled and dried in a naked pan for best results, otherwise you might end up disappointed. As per the miso paste, you can buy one from your local store or there are also plenty of options on Amazon, but I have not tried any other brand and I’m not sure which one to recommend. I would go for something made in Japan following traditional methods. Besides the Miso, I buy and use the other Japanese Miso and Marinades – just in case you are a fan of Japanese flavors, like me (at the moment I type this the variety pack is out of stock). Don’t forget you can use code ‘CLAUDIA’ on any purchase from the Miracle Noodles website.

Oh, and the reason I add the miso paste at the end, is because I want to keep its nutritional properties intact and cooking might kill some of them.

A version I made later adding shiitake mushrooms:

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Lectin-Free Miso Ramen Soup with Shirataki Noodles

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By Claudia Curici Serves: 2
Prep Time: 15 minutes Cooking Time: 15 minutes

An easy way to enjoy miso ramen soup at home

Ingredients

  • 28 oz plant paradox compliant chicken stock (or veggie stock)
  • 1 bag of Miracle Noodle capellini, prepared as per the instructions on the pack
  • 2 tbsp Miso Paste (I used Brown Rice Miso Paste from Miracle Noodle)
  • about 6 oz cooked chicken breast, sliced
  • 1 cup shredded green cabbage
  • 2 bok choi, sectioned in half
  • handful of cilantro
  • 1 small raw carrot, peeled and ribboned
  • few scallions
  • pepper and salt if needed (or add more miso if you feel you need more flavor)

Instructions

1

Prepare the noodles as per the pack instructions.

2

Warm the stock in a soup pot, add the shredded cabbage and boil for about 7 minutes. Add the bok choi and sliced chicken and simmer for 3-4 minutes. Turn off heat and add the miso paste and stir well. Taste and add more miso if preferred.

3

Split the noodles in two and add them to two serving bowls. Add soup, bok choi and chicken to the bowls, add the carrot ribbons, the scallions and cilantro and serve.

Notes

If you have soup left, you can keep it for the next day and add new fresh vegetables to it.

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5 Comments

  • Reply
    Cris
    October 14, 2018 at 7:41 pm

    FYI miso is not lectin-free. It’s made of soy. So, this is basically lectin soup with shirataki noodles! 🙂

    • Reply
      Claudia
      October 15, 2018 at 9:44 pm

      Hi Cris, Miso is fermented soy and is Plant Paradox compliant. Page 201, The Plant Paradox Book, The YES List, under HERBS and Seasonings, Miso is listed second. I have been doing this for 1.5 years and read the book countless times, and when I’m in doubt I ask Dr. Gundry directly. I would never post something as compliant if I was not sure it was.

  • Reply
    Dee
    October 27, 2018 at 1:39 pm

    I love your blog and your recipes. I’m making Carnitas Bowl. Can I use Salsa Verde in the Plant Paradox eating plan? If not, what could I use as a Salsa?

  • Reply
    Christine
    November 28, 2018 at 4:19 am

    Thank you for the tip about adding Miso paste at the end. I will be making this recipe on the weekend.

    • Reply
      Claudia
      November 28, 2018 at 3:56 pm

      My pleasure <3

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