Ramen soup is one of my all time favorites! and as usual i had to mess with things and make this a Pure Foods Ramen recipe... yes yes i used Shirataki noodles(zero carb noodles), could't help myself!
sooo technically this is a ramen broth recipe, and i will leave it up to you which noodles to use ;)

Love this recipe, it yields 7 cups of incredible broth, just add snap pees, bean sprouts, fresh herbs, shitaki, and protein of choice... a delicious one bowl meal

difficulty level: beginner

prep time: 15 minutes

cook time: 60 minutes

equipment needed: 1 large saucepan, preferably ceramic non stick or enamel coated cast iron.

what you need:

  • 10 dried shitaki mushrooms cut in half
  • 1.5 tbsp finely minced ginger
  • 4 cloves garlic finely grated on a micropane or fine cheese grater
  • 4 scallions, finely chopped into little rounds, green part and white part separated
  • 1 tsp toasted sesame seeds finely ground. i used a spice mill, you can use a well cleaned coffee grinder, a mortar & pestle or place them in a ziplock and get some aggression out by beating them into a (fine!) pulp
  • 4 tsp rice wine vinegar
  • 1/8 tsp stevia powder
  • 7 tsp miso paste
  • 4 tsp tamari soy sace
  • 2 tsp toasted sesame oil
  • 3/4 cup unsweetened AND unflavored almond milk (or soy or cashew milk)

what to do:

  • place dry shitaki mushrooms in large sauce pan, add 8.5 cups water, medium/high heat coverd 10 minutes
  • reduce heat to medium, keep covered, cook 30 minutes more
  • meanwhile prep all other ingredients, combine ginger, garlic and white part of scallions in one ramekin, set aside
  • combine rice vinegar, stevia,ground sesame seeds and 2 tsp miso, stir well and set aside
  • once mushroom broth is ready, remove shitaki and reserve for garnish.
  • pour the mushroom broth into a large tupperware
  • in the same saucepan, keeping heat on medium, add 2 tsp toasted sesame oil
  • add ginger garlic white scallion mixture, cook stirring 2 minutes
  • add rice vinegar, stevia, ground sesame seeds and 2 tsp miso mixture, cook 2 more minutes stirring
  • add nut milk of choice
  • add all of the shitaki broth, keep heat on medium
  • take out 1/2 cup of the liquid, place into a small bowl, add remaining 5 tsp miso paste, stir well to melt miso, once no clumps are visible, pour this back into the sauce pan
  • add 1/2 of the green scallions, cook 10 minutes on medium. remove from heat, add remaining green onions, and the soup is ready!! :)

optional soup accompaniments/toppings:

what you need:

  • Shirataki Miracle Noddles (Amazon) fettuccine style + 1 tbsp tamari
  • 9 oz mung bean sprouts + 1/4 tsp sesame oil + 2 tbsp of broth 9any broth will do)
  • 1 scallion finely chopped into rounds, green and white parts separated pre soaked shitaki mushrooms (reserved from cooking the broth) sliced thinly

what to do:

  • heat a large 12" inch non stick pan on medium high, add shirataki noddles, dry roast them for 7 minutes
  • add 1 tbsp tamari soy sauce, saute one more minute. remove from heat, set aside, return pan to heat
  • on medium high heat, add 1/4 tsp oil and white scallion parts, saute 1 minute, add mung beans + 2 tbsp broth, cook stirring on medium high for 5 minutes. remove from heat and set aside

portion out noodles and accompaniments of choce, sprinkle with green onion and fresh mint or thai basil, ladel broth on top and taaddda!
I actually love having this chilled on hot summer days :)