Detox Miso Ramen Soup Recipe

Warm up from the inside-out with a nourishing bowl of miso soup. The combination of tender, gluten-free soba noodles, fresh vegetables, and mushroom broth is both savory and light—perfect for a cozy night in.

Detox Miso Ramen Soup

Yield: 2 servings
Active Time: 10 minutes
Total Time: 30 minutes

Ingredients

.5 ounce (15 to 20) dried shiitake mushrooms
2 tablespoons coconut aminos
2 cloves garlic, minced
1 teaspoon grated ginger
4 cups water
4 ounces soba noodles, cooked
1 cup baby bok choy, thinly sliced
½ daikon radish, peeled and cut into matchsticks
2 soft boiled eggs, halved
4 scallions, thinly sliced
3 tablespoons shredded toasted nori
2 teaspoons sesame seeds
2 teaspoons toasted sesame oil

Instructions

Place mushrooms, coconut aminos, garlic, ginger, and water in a large pot over medium-high heat and bring to a boil; simmer 20 minutes. Dissolve miso and ladleful of broth in a small bowl, then add mixture back into the pot, stir, and keep warm.

Divide the noodles, bok choy, and radish between two bowls; ladle the broth and mushrooms over top. Arrange eggs in bowls and sprinkle soup with scallions, nori, and sesame seeds. Finish with a drizzle of sesame oil.

Photo credit: Paul Delmont