A Ramen That Will Support Your Body During Menstruation — You Heard Right!
Mains & Sides

A Ramen That Will Support Your Body During Menstruation — You Heard Right!


22 May 2018


Each month during the intense menstruation phase, your female body is working extra hard. It craves nutrient-dense foods to support this process, such as lean proteins and fibre.

During this phase, your body also loses vital minerals such as zinc and iron, which must be replenished to bring the body back to balance. Soups and stews are a simple, comforting way to add these nutrients and minerals during menstruation.

This Miso Mushroom Ramen dish is flavourful, nutrient-dense, and comforting. Some nutritional highlights of this vegan, gluten-free ramen dish are: lean protein and fiber from edamame and buckwheat noodles, zinc from mushrooms, and iron from wakame and sesame seeds. Need we say more?

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Miso Mushroom Ramen (vegan, gluten-free)

Serves: 4


  • 1 tbsp sesame oil
  • 3 garlic cloves, crushed
  • ½ tsp ginger, grated
  • 6 cups vegetable or vegan broth
  • 2 tbsp olive oil
  • 3 cups mushrooms of choice, sliced
  • 3 cups greens – kailan or bok choy
  • ¼ cup soy sauce (tamari for gf option)
  • ¼ cup dried wakame or seaweed of choice
  • 1 cup edamame, cooked and pods removed
  • Freshly ground black pepper
  • Sea salt
  • 3 cups greens – kailan or bok choy
  • 8 ounces buckwheat noodles (buckwheat is naturally gluten-free, but some brands add wheat flour so check the label, or substitute rice noodles)
  • 4 green onions thinly sliced
  • 1 tbsp sesame seeds


  1. Heat sesame oil in a medium saucepan over medium high heat and add garlic and ginger, cooking until fragrant.
  2. Add broth, and bring to a boil; reduce heat and simmer for 15 minutes.
  3. Meanwhile, heat olive oil in a large skillet over medium high heat
  4. Add mushrooms, stirring occasionally for 10 minutes. Add greens and cook for an additional 2-3 minutes until mushrooms are golden brown and greens are soft. Season with salt and pepper.
  5. Add soy sauce, wakame, and edamame to the broth mixture and set aside.
  6. In a large pot of salted boiling water, cook buckwheat noodles, stirring occasionally, until al dente.
  7. Drain noodles and divide between 4 bowls.
  8. Meanwhile, simmer the reserved broth
  9. Divide the broth between the bowls and top with mushrooms, raw green onions, and sprinkle with sesame seeds.