Homemade Vegetable Ramen (Gluten-Free and Vegan)

I have been craving ramen for a little while and cannot seem to find any quick-cook GF products in the health stores. Then the search for GF ramen noodles

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began but I could not find anything really close. That being said, the noodles I used (in my humble opinion) fail to really hit the mark in making this dish truly reminiscent of ramen. I'd recommend trying to find a package of GF shiritaki noodles, although I couldn't find any at my usual Denver health stores. Anyway, here's the recipe, it's still delicious!

Ingredients:

• 1 package GF rice noodles
• 2 quarts vegetable broth
• 2 inch piece of ginger, peeled and grated or minced
• 1/4 cup GF Tamari soy sauce
• 1 Tbsp. hot pepper sesame oil (optional)
• 2 Tbsp. GF miso, preferably chickpea
• 1/2 cup reserved hot starchy water from cooking pasta
• 1 1/2 cups fresh snow peas, sliced into 1/4 inch strips
• 1 cup shredded carrots
• 3 scallions, white and green parts sliced thin
• 2 large baby bok choy, sliced into 1/4 inch strips
• 1 cup frozen corn kernels
• Garnish: GF Tamari soy sauce, hot pepper sesame oil, Hard-boiled eggs cut in half (omit if vegan), sesame seeds, Siracha, Fresh cilantro leaves; use all together or the ones you like

Instructions:

• Prep all your veggies! Place snow peas and scallions in a bowl. In a separate bowl, place carrots, bok choy, and corn.
• In a large stock pot bring the vegetable broth, ginger, and Tamari soy sauce to a boil. Reduce heat to medium and allow the broth to simmer for five to seven minutes. 
• While the broth is simmering, bring another large pot of water to a boil for the pasta, cook according to package. Make sure when you drain the pasta you reserve a1/2 cup of the cooking water so you can add the miso to it.
• While the noodles are cooking, add the snow peas and scallions to the broth, cook for one minute. When they are bright green in color add the bok choy, carrots and corn, let simmer for 5 minutes or until al dente. 
• Whisk miso into reserved starchy water. Run cold water over the rice noodles to cool the noodles down and stop the cooking process. 
• Add noodles  and miso water to stock pot. Turn off the heat and combine before ladling into a bowl and garnishing. Enjoy!