If we’ve learned anything over the years, it’s that you can make ramen out of just about anything. So, we looked inward (into the deep freezer, pantry, and vegetable drawer, we mean) to see what we had on-hand, and that is how Gluten-Free Double Dashi Ramen was born. Enjoy a big bowl with a day’s worth of vitamins A and C for under 100 calories and less than 9 net carbs.
If you’re a fan of dashi, we highly recommend making a freezer friendly batch of Double Dashi. It’s a fantastic base for egg drop soup and veggies, gluten-free soba, and yes, ramen. For all its hard work, dashi is as simple as steep/strain/freeze.Print
- 5 cups Double Dashi
- 6 green onions, divided
- 4 medium carrots, peeled and sliced crosswise at an angle
- 4 large garlic cloves, halved lengthwise
- 1 ancient sweet pepper (red, yellow, orange or equivalent combo), sliced crosswise*
- 1 4”-piece fresh ginger, peeled and left whole
- 2 cups chopped kale, loosely packed
- 1 8-ounce package cremini mushrooms, trimmed and sliced
- 2 7-ounce packages shirataki noodles (we use Thrive Market’s Shirataki Noodles, Ramen)
- 2 tbsp coconut aminos
- 1 tbsp vegan fish sauce (we used Ocean’s Halo Soy-Free)
- 2 tsp sesame seeds, reserved and divided
- 1 tsp umami seasoning (we used Trader Joe’s)
- 1 tsp Salt-Free Vegan Chicken Seasoning and Bouillon
- 1/2 tsp sesame oil
- 1/4 tsp ground coriander
- Trim the roots from the green onions, reserve and thinly slice the greens of two onions for garnish. Halve the remaining four onions lengthwise and add to a large pot with the dashi base, bouillon, ginger, and garlic. Bring to a rolling boil over medium-high heat, constantly stirring and skimming off any foam until gone, about 10 minutes. The higher the heat, the quicker the foam develops but beware of the pot boiling over. After removing the foam, cover and simmer for another 10 minutes.
- While dashi is simmering, prep mushrooms and carrots and measure all seasonings. Set aside.
- Uncover and discard ginger, onions, and garlic. Add the coconut aminos, fish sauce umami seasoning, coriander, carrots, and mushrooms, then cover and simmer another 5-10 minutes, until carrots are just tender.
- While the carrots are simmering, strain and rinse the noodles thoroughly in cold water and set aside. Once the carrots are tender, add the noodles and peppers, then simmer uncovered for another 5 minutes. Remove from heat and add the kale and sesame oil.
- Divide evenly between four bowls, top with sesame seeds and reserved green onions, and serve immediately.
- Refrigerate in a glass airtight container, for up to four days. The flavor is even better the next day. If you know you will have leftovers and prefer more texture in your kale, store the kale separately and add to reheated broth to prevent too much wilting.
- *Can sub red bell pepper.
- Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 87, Fat: .7g, Saturated Fat: .1g, Trans Fat: 0g, Polyunsaturated Fat: .2g, Monounsaturated Fat: .2g, Cholesterol: 0mg, Sodium: 433mg, Potassium: 303mg Carbohydrates: 16.4g total/8.4g net, Fiber: 8g, Sugar: 5.4, Protein: 7.3g, Vitamin A: 185%, Vitamin C: 129% Calcium: 3.6%, Iron: 13% (based on 2,000 calorie diet).
- Prep Time: 15
- Cook Time: 35
- Category: Soup, Plant-Based
- Method: Stove Top
- Cuisine: Asian, Plant-Based
- Diet: Vegan
Keywords: VEGAN, VEGETABLE RAMEN, GLUTEN-FREE, GRAIN-FREE, PALEO, LOW-CARB, RAMEN, DASHI, PLANT-BASED, KETO, VEGETARIAN, LOW-CALORIE, CHOLESTEROL-FREE, LOW GLYCEMIC INDEX, SOY-FREE, DASHI, JAPANESE DASHI, SOUP, SUGAR-FREE, COCONUT AMINOS, MEATLESS, SHIITAKE MUSHROOMS, KOMBU, MAKE AHEAD, MEAL PREP, WEEKNIGHT MEALS, HEALTHY MEALS