Gluten-Free Ramen Recipe

This gluten-free ramen is warm, savory, and comforting with a rich broth, tender gluten-free noodles, and fresh toppings. Perfect for anyone craving ramen without gluten. You can customize it with vegetables, chicken, tofu, or even beef.

Ingredients

• Broth:
• 4 cups chicken or vegetable broth (gluten-free)
• 2 tbsp gluten-free tamari (or coconut aminos)
• 1 tbsp miso paste (check gluten-free label)
• 1 tsp rice vinegar
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp sesame oil
• Noodles & Toppings:
• 2 servings gluten-free ramen noodles (brands: Lotus Foods, King Soba, or rice noodles)
• 2 soft-boiled eggs (optional)
• 1 cup mushrooms, sliced
• 1 baby bok choy, halved
• 1 cup cooked shredded chicken or crispy tofu
• 2 green onions, sliced
• Sesame seeds & chili oil for garnish

Directions

1. For the broth:
2. In a medium pot, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant (about 1 minute).
3. Add chicken or vegetable broth, tamari, miso paste, and rice vinegar. Stir well and bring to a simmer for 10 minutes.
4. Taste and adjust seasoning with salt, pepper, or extra tamari if needed.
5. For the noodles & toppings:
6. 4. Cook gluten-free ramen noodles according to package instructions. Drain and rinse lightly.
7. 5. Soft-boil eggs (optional): simmer eggs for 6–7 minutes, then transfer to ice water before peeling.
8. 6. Prepare toppings: sauté mushrooms and bok choy in a little sesame oil, slice green onions, and shred cooked chicken or prepare tofu if using.
9. Assemble:
10. 7. Divide noodles between two bowls.
11. 8. Pour hot broth over noodles.
12. 9. Arrange toppings: egg halves, mushrooms, bok choy, chicken/tofu, and green onions.
13. 10. Garnish with sesame seeds and chili oil (optional). Serve hot.