Soba Vegetable Ramen

I love ramen! However when I started out on a no refined carbohydrate diet I quickly found ramen was not on my list of dishes I could easily eat out so I made my own which tasted just as good! Most instant noodles are made from egg, white flour or white rice which are highly refined and deep fried. But you can get black rice or soba noodles which are made from buckwheat flour or even wholewheat noodles which are better for your gut. Good quality miso paste is a fermented food which helps promote a healthy gut flora.

Ingredients (serves 2)

2 portions soba noodles (use black or wild rice noodles for gf)
500 ml bone broth or veg stock
1 tsp miso
1 tbsp organic dried ground seaweed
sesame oil
1 tbsp soy sauce (or tamari if gf)
salt & pepper
1 tbsp sesame seeds
2 handfuls of any chopped veg from the fridge (here I’ve used courgette, beetroot, runner beans)
handful of chopped coriander


  • In a pan, boil the noodles until cooked following packet instructions.

  • In the meantime, in a separate pan heat the broth or stock until boiling then add the seaweed and heat for 5 minutes

  • When noodles are done, drain and divide into 2 serving bowls

  • In a dry pan, toast the sesame seeds until they start to pop or turn slightly brown then remove from the heat. Careful not to burn!

  • Add the vegetables and soy/tamari into the broth pan and cook until tender. In the meantime, mix the miso paste with a little bit of warm water until dissolved.

  • When vegetables are done, add the miso mixture, mix and turn off the heat. Season with salt and pepper

  • Ladle out the broth into the 2 bowls over the noodles. Drizzle each bowl with sesame oil, sprinkle with sesame seeds and coriander. Serve with a squeeze of lime juice.

    You can add some cold roast chicken, smoked mackerel or a boiled egg for protein