Gluten Free Ramen – Mama knows gluten free

I love a simple, fuss-free meal that’s packed with healthy flavors and ingredients. One of my absolute favorites is this gluten-free ramen recipe! It’s ready in just 25 minutes and is full of fresh vegetables, aromatics like garlic and ginger, and protein from the perfectly soft-boiled egg. This easy dinner recipe is also completely dairy and gluten free. Make this dish exactly as I’ve shown, or use it as a base for all your favorite toppings—either way, you’ll love it!

Gluten Free Ramen Noodles Recipe

Ramen is a traditional Japanese dish with noodles in a fragrant sauce and various toppings. There are many different kinds, but my recipe is based on the classic shoyu (soy sauce-based) ramen. I use gluten-free soy sauce and gluten-free noodles, which are then loaded with chicken broth, carrots, mushrooms, spinach and seasonings. It’s the perfect clean-out-your-fridge meal (like us gluten free pad thai!) and is infinitely customizable. Add some chicken, tofu or shrimp and use whatever vegetables you have on hand and I guarantee it will still be delicious.

Ingredients

• Gluten-free noodles: It used to be very difficult to find gluten-free noodles, but luckily there are now more options available. Use the ones that look similar to traditional ramen—they’ll come in a package with individual servings.
• Low-sodium chicken broth: Use a low-sodium chicken broth, as soy sauce is already very salty. You can also use vegetable broth if you make this recipe vegetarian/vegan. Always make sure your broth is gluten-free before using it.
• Gluten-free soy sauce: This is the key to giving the sauce its characteristic umami flavor. Make sure your soy sauce is labeled gluten-free. Gluten-free tamari is also a good substitute if you can’t find gluten-free soy sauce.
• Vegetable: I add sliced ​​carrots, cremini mushrooms and baby spinach to my noodles. Snap peas, bok choy and broccoli will also taste great! But honestly, most vegetables will work well in this recipe.
• Extra Virgin Olive Oil: Used to soften the vegetables and seasonings before adding the sauce. You can also use sesame oil to give your noodles a deeper flavor.
• Aromatic: Fresh garlic and ginger create a fragrant base.
• Seasonings: Add some salt, ground black pepper, onion powder and crushed red pepper flakes (optional) for extra flavor.
• Soft-boiled eggs: All good ramen recipes need a soft, runny egg! Don’t worry if you’ve never made them before – they’re easy! I’ve included instructions below for making them.
• Green Onions: I always top my bowl of homemade gluten-free ramen with fresh, sliced ​​green onions. The sharp flavor and crunch perfectly contrast the rich sauce.

Tips and suggestions

• Check all your ingredients to make sure they are gluten free. Don’t forget to read the cross contamination warnings on packages too.
• Toss your cooked gluten-free noodles lightly in olive oil if you are not adding the rest of the ingredients right away. This will prevent them from sticking together.
• It is important not to overcook the noodles as they will continue to soften once hot sauce is added. If you overcook them during the cooking process, they will be too mushy when you add the sauce to serve. I rinse them with cold water to stop the cooking process; then, when I add it to my bowl for serving, the noodles soften just right.

Is Ramen Gluten Free?

No, ramen is usually not gluten-free. Traditional recipes are often made with wheat noodles and soy sauce that contains gluten. The seasoning packets in store-bought ramen may also contain gluten. However, with a few swaps and modifications, you can easily make a delicious gluten-free ramen at home!

How to Soft Boil Eggs for Ramen

Perfectly cooked soft-boiled eggs with confit yolks are a must for any good ramen recipe. Here’s how I make them:

1. Bring a pot of water to the boil.
2. Carefully add eggs with a slotted spoon and simmer for 7-8 minutes.
3. Remove the eggs from the boiling water and immediately place them in a bowl of ice water.
4. Let the eggs cool in the ice bath for 3-4 minutes.
5. Peel off the shells and cut them in half before serving on top of your noodles.

What else can I add?

Grilled meat, seafood or tofu will add some extra protein, but I think we gluten free orange chicken will add another level of flavor! You can also add some sriracha, chili oil, or gluten-free teriyaki sauce. My family likes to add nori sheets (look for gluten-free versions), rice dumplings or crisps gluten free tempura vegetables to their ramen bowls.

Storage instructions

It’s best to store everything separately so your noodles don’t absorb too much liquid. Toss the noodles in oil to prevent them from sticking together, and store in an airtight container in the fridge for 3-4 days. Keep the sauce and toppings in separate containers and reheat before serving. I reheat the sauce and tops on the stove and add the noodles as soon as they are hot.

More gluten-free soup recipes to try!

How to Make Gluten-Free Ramen Step-by-Step

When it’s done, the mushrooms will just start to shrink and the spinach will wilt. The carrots will be firm, but more tender than raw. Do not overcook or the vegetables will become mushy when mixed with the other ingredients.

Remove the vegetables from the frying pan and set aside. In the same (now empty) frying pan, bring 2 cups low-sodium chicken broth, 1 tablespoon gluten-free soy sauce, ½ teaspoon onion powder, ½ teaspoon salt and ¼ teaspoon black pepper to a boil and simmer over low heat for 5 minutes.

Remove frying pan from heat. Divide the ramen evenly between two bowls.

Pour the sauce mixture evenly over the noodles in each bowl. Add vegetables evenly to each bowl.

Garnish each bowl with 1 soft-boiled egg (halved) each, 2 tablespoons sliced ​​green onions, and ¼ teaspoon crushed red pepper flakes (optional depending on whether you want a spicy kick).