“Miracle noodle” miso soup with shiitake and spinach
Paleo, Gluten Free, Vegetarian, Dairy Free
This vegetarian and paleo-friendly ramen gets deep flavor from a broth made of dried shiitake mushrooms, tamari, red miso, mirin and sesame paste. Gluten-free, zero-calorie shiratake “miracle noodles” give this ramen all the noodley slurp with none of the carbs.
- ½ ounce dried shiitake mushrooms
- 3 to 4 fresh shiitake mushrooms
- 2 scallions
- 14 ounces shirataki noodles
- small bunch mint
- 2 eggs
- 3 tablespoons miso broth sauce
- 2 cups spinach
- 1 cup mung bean sprouts
- 1 tablespoon sesame oil
- 2 tablespoon toasted sesame seeds
Rehydrate mushrooms, prep
*Trim stems of fresh shiitake mushrooms and thinly slice.
*Rinse scallions, cut off root end and thinly slice from white to green tips.
*Drain liquid from noodles and rinse under cold running water for 20 seconds.
*Pick leaves off mint and finely chop.
Soft boil eggs
Make miso broth
*Mince rehydrated shiitakes.
*Peel eggs and slice in half.
Once broth is boiling, add rehydrated shiitakes and spinach and cook until just wilted, about 1 minute. Take off heat and add salt to taste.