Shio Ramen

Shio Ramen is a light and savory Japanese noodle soup that features a delicate salt-based broth, perfect for a comforting lunch. This gluten-free version uses rice noodles, ensuring that everyone can enjoy its umami flavors and fresh toppings.

Ingredients

• Chicken broth - 500 ml
• Rice noodles - 200 g
• Sea salt - 1 tsp
• Soy sauce (gluten-free) - 2 tbsp
• Miso paste (white) - 1 tbsp
• Green onions - 2, chopped
• Bok choy - 100 g, chopped
• Shiitake mushrooms - 100 g, sliced
• Nori seaweed - 2 sheets, cut into strips
• Sesame oil - 1 tsp
• Soft-boiled eggs - 2, for topping
• Toasted sesame seeds - 1 tbsp, for garnish

Steps

1. In a medium pot, bring the chicken broth to a simmer over medium heat.
2. Add sea salt, soy sauce, and miso paste to the broth, stirring until the miso is fully dissolved.
3. In a separate pot, cook the rice noodles according to package instructions, then drain and set aside.
4. In the simmering broth, add the sliced shiitake mushrooms and chopped bok choy, cooking for about 5 minutes until tender.
5. In two bowls, divide the cooked rice noodles evenly.
6. Ladle the hot broth and vegetables over the noodles in each bowl.
7. Top each bowl with a soft-boiled egg, chopped green onions, nori strips, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds.
8. Serve immediately and enjoy your gluten-free Shio Ramen.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 1200 mg
• Cholesterol: 130 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the chicken broth and eggs.
• Contains vegetables that are high in vitamins and minerals.

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