Creamy Gluten-free Miso Ramen with Crispy Shallots

Ingredients

• 6 cups gluten-free vegetable broth
• 2 cups water
• 1/4 cup tahini
• 3 tablespoons gluten-free miso
• 3 tablespoons low-sodium tamari or gluten-free soy sauce
• 2 tablespoons chili garlic sauce
• 2 tablespoons rice vinegar
• 1 tablespoon ginger paste
• Avocado or vegetable oil
• 2 large shallots (thinly sliced)
• 1 (9.9-ounce) package GloryLand Buckwheat Noodles
• 2 baby bok choy (quartered)
• 6 ounces snow peas
• 1 (14-ounce) can black soybeans, rinsed, drained, and heated
• Kosher or fine sea salt
• 1 large carrot (thinly sliced with a vegetable peeler)
• 2 green onions (thinly sliced)
• 1 Fresno chili (thinly sliced)

Instructions

1. 1

   Combine broth, water, tahini, miso, tamari, chili garlic sauce, vinegar, and ginger paste in a large pot over medium heat. Bring to a simmer, lower the heat and let simmer for 20 minutes, whisking occasionally.

2. 2

   Place a paper towel lined plate next to the stove. In a small skillet add enough oil to cover the bottom by about ¼ inch. Heat until shimmering, add the shallot and fry until golden brown and crispy, about 3 minutes. Drain on paper towels and set aside.

3. 3

   Bring the broth to a boil, add the noodles, bok choy, and snow peas, cover the pot, and cook for about 5 minutes or until the noodles are soft and the vegetables are tender. Season the black soybeans with a pinch of salt. Add to the soup with the carrots.

4. 4

   Garnish with crispy shallots, green onions, and sliced chili.