Buckwheat Ramen Soup
Recipe type: soup, ramen, lunch, dinner, main course
Cuisine: Asian, vegetarian, grain-free, dairy-free, gluten-free, healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
Buckwheat ramen noodles are genius! This ramen soup has everything you want, but none of the usual grains or gluten. This is comfort in a bowl... and so healthy!
  • 4 eggs, boiled for 5 minutes, then cooled in ice water for awhile, then peeled and cut in half
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • sea salt
  • 3 garlic cloves, sliced
  • 1 Tbs yellow miso
  • 1 tsp grated ginger
  • ½ tsp sriracha sauce
  • 7 cups vegetable broth
  • 1 Tbs white vinegar
  • 1 large head of bok choy, cut into ½-inch wide strips
  • 3 Tbs liquid aminos
  • 1 cup shredded or spiralized carrots
  • 3 buckwheat ramen noodle cakes
  • 1 jalapeno pepper, sliced (optional garnish)
  1. In a large soup pot, heat the oil over medium heat and add the onions. Sprinkle with a little sea salt.
  2. Saute about 5 minutes, or until the onions start to brown.
  3. Add the garlic, miso, and ginger. Cook, stirring about 1 minute.
  4. Stir in the sriracha and cook for about 30 seconds.
  5. Add the vinegar, and use it to deglaze the pan, scraping up any bits from the bottom of the pan.
  6. Add the broth, bok choy, carrots, and aminos.
  7. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the bok choy is slightly tender, about 15 minutes.
  8. Turn the heat back up to medium-high and add the buckwheat ramen noodles, poking them with a fork or tongs to break them up. Cook, stirring occasionally, just until the noodles are al dente (about 4 minutes). NOTE: Do not overcook these noodles, or they may become gummy!
  9. Ladle the soup into bowls, and top each bowl with 2 egg halves and a few slices of jalapeƱos.
  10. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/buckwheat-ramen-soup/