Description
Miso ramen was one of my favorite dishes to order at Japanese restaurants — comforting, savory, and so satisfying. But once I started following the Plant Paradox lifestyle, it became one of those meals I could no longer enjoy out. So I taught myself how to make a version at home that stays true to the flavors I love while keeping everything lectin-free. This miso ramen with shirataki noodles is surprisingly simple once you have the essentials on hand: a good stock, cooked chicken, and a clean miso paste. The rest comes together quickly, and the result is a cozy bowl you can enjoy anytime.
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
- a few scallions
- pepper and salt if needed (or add more miso if you feel you need more flavor)
Instructions
- Prepare the noodles as per the pack instructions.
- 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.
- 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.