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