Black chia noodles swim in a spicy broth for this healthy, gluten-free vegan soup. The authentic Japanese flavor comes from seaweed kombu, red chili paste, and savory miso. This will warm you to the core.
5incheskombu seaweedwiped with a damp towel and torn into bite-sized pieces
2tablespoonsfresh ginger rootminced
2teaspoonsSriracha or red chili paste
2teaspoonsMiso paste
1tablespoontamari
6cupswater
For the Black Chia Noodle Bowl:
1pkg Perfect Earth black chia noodles(7.9-ounce)
1red bell pepperthinly sliced
4scallionsthinly sliced
1/2cupfrozen cornthawed
1/2cupshredded carrots
2baby bok choyquartered
Instructions
To make the Spicy Shiitake Mushroom Dashi: Combine the dried mushrooms, kombu, ginger, Sriracha, miso paste, tamari, and water in large pot. Cover and bring to a simmer. Simmer for 15 minutes.
While the broth simmers, you can prepare your veggies. Slice the bell peppers and scallions. Quarter the baby bok choy.
To finish the Spicy Japanese Shiitake Black Chia Noodle Ramen: After 15 minutes, remove the lid on the broth and increase the heat to a boil. Add the black chia noodles. After 2 minutes, add all of the vegetables. Keep boiling 3 minutes, until the bok choy is tender.
Turn off the heat, taste to adjust seasoning. Serve noodles and veggies into bowls, ladle broth over, and enjoy!