Easy ramen soup recipe that is gluten free too!
Put wakame or kelp flakes in a cup and fill with cold, filtered water. Set aside.
Place noodles in a bowl and pour 1.5 cups boiling water (or bonito broth) on top. Let sit for 5 minutes.
Drain the water from the cup of soaking wakame or kelp flakes and stir the softened bits of seaweed into the bowl of noodles.
Stir in the miso and season to taste with soy sauce.
Serve your bowl of ramen soup with a salad or a sandwich and lunch is ready in less than 10 minutes!
Mung bean pasta can be used instead of rice noodles.
Fish sauce or coconut aminos may be substituted for soy sauce for those with a soy or wheat sensitivity or allergy.
The miso is not stirred into the bowl of noodles immediately to ensure that the enzymes and probiotics from the unpasteurized miso paste are preserved.