Ah, ramen. That delectably warm and comforting bowl of noodles that can satisfy our hunger pangs on a cold day or after a tiring day at work. But what if you’re gluten-intolerant or following a gluten-free diet? Does this mean giving up on your favorite noodle bowl? Absolutely not! Today, we’re going to dive into the world of gluten-free ramen noodle soup, and trust me, it’s as delicious as its gluten-filled counterpart.
We are huge fans of bone broth and with Gluten Free Ramen Noodle soup it can be made using our vegan NO-Bone Broth recipe or our famous Chicken Bone Broth recipe using the long version or the quick version!
What makes our soup so amazingly nutrient rich is we add the FEET! My grandma Rose added the feet so as. Apart down tradition so do we! And the feet have so much added benefit to the bone broth stock! Collagen loves! Collagen is rich in essential bone strengthening and building as well as skin firming benefits!Print
(To ensure this recipe remains gluten-free, always double-check the ingredient labels, especially for any noodles you use, to ensure they don’t contain hidden gluten.)
- Gluten-free ramen noodles – 1-2 packs (You can easily find these in health food stores or online.)
- 4 cups of chicken or vegetable broth homemade or Vegetarian NO Chicken Broth by Imagine foods (ensure it’s gluten-free)
- 1 tablespoon of sesame oil or avocado oil
- 2–3 garlic cloves, minced
- 1-inch piece of fresh ginger, sliced or grated
- 2 cups of sliced mushrooms (shiitake or oyster or king oyster or a combinations)
- 1–2 cups of bok choy, chopped
- 1–1.5 cups broccoli florets
- 2 green onions, sliced
- Chicken shredded, optional or organic tofu
- Fresh chili peppers sliced, cilantro and green onions for garnish (optional)
Other variations or additions to your soup
- 1 tablespoon of miso paste (ensure it’s gluten-free)
- 1 Tbsp. Wheat-free Tamari
- 1 soft-boiled egg (optional) ( traditional)
- Other veggies: asparagus, carrots or green beans, sliced or 2” pieces
- Start by heating the sesame oil in a large pot over medium heat. .
- Stir in the mushrooms and sauté until they’re slightly browned and softened. This should take around 3-4 minutes.
- Add the minced or slivered garlic and grated ginger. Sauté these until they become fragrant. This usually takes about a minute
- IF adding the miso paste to the stock, add now and mix it until it’s fully dissolved in the oils and aromatics.
- Pour in the chicken or vegetable broth, the Bok Choy, broccoli florets and any other veggies you like.
- Bring the mixture to a gentle simmer. Let it cook for about 5 minutes.
- IF adding, mix in the gluten-free soy sauce or wheat free tamari, and let the broth simmer for another 10 minutes on low heat. This will help all the flavors meld together.
Cook the Noodles: While the broth is simmering, in a separate pot, boil water and cook the gluten-free ramen noodles as per the package instructions. I do not use the flavor packet. Once done, drain and set aside.
Assemble the Ramen Bowl: In individual serving bowls, place a portion of the cooked ramen noodles. Pour the flavorful broth and vegetables over the noodles, ensuring that you scoop out some mushrooms and veggies for each bowl.
- If you’re using a soft-boiled egg, slice it in half and place it atop the noodle soup.
- Garnish with sliced green onions and, if desired, a sprinkle of red chili flakes or sesame seeds for an extra kick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Gluten-free or not, this ramen noodle soup is sure to become a favorite in your kitchen. It’s rich, flavorful, and just as satisfying as any traditional ramen out there. The beauty of this recipe is its adaptability; you can add different proteins like chicken, tofu, or shrimp, or play with various vegetables to make it your own. Happy slurping!
IF you’d like more information about gluten free ramen noodles check out this blog!
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