Gluten Free Ramen

This gluten free ramen is the perfect cozy and comforting weeknight dinner recipe. It’s versatile, add in other veggies and a protein of choice for a healthy and family favorite vegetarian dinner.

Ramen was one of my favorite foods as a kid, but just the noodles and broth kind, so we’re making things a bit fancier (but still easy!) with this gluten free ramen noodle recipe. It has a deliciously savory broth base with shiitake mushrooms, edamame, a soft boiled egg, noodles, bok choy and is garnished with lots of sesame seeds.

This recipe is perfect for a cozy weeknight dinner. It has a very different parts to prep – the broth, noodles, egg, bok choy etc. but once you get going it all comes together pretty easily! Plus, it’s made with pantry staple ingredients, is budget friendly, versatile and loved by the whole family.

It can be hard to find gluten free ramen at a lot of ramen places (depending on where you live) so making it homemade is the best way to ensure a delicious, flavorful and completely gluten free recipe! If you love this recipe, try my sesame garlic noodles next!

Tips before we get started…

• If you don’t want to keep this strictly vegetarian, I love using chicken bone broth to up the protein content without having to cook another meat on the side.
• There are different types of gluten free ramen noodles on the market, but my personal favorite are brown rice ramen noodles. They don’t always look as curly as traditional ramen, but still delicious! If you can’t find actual gluten free ramen at your market, just regular rice noodles will be fine!

How to make gluten free ramen

Bring a small pot of water to a boil. Add the eggs and cook for 6-8 minutes. 6 for a slightly runny yoke or 8 minutes for a soft yolk.

Remove eggs from the pot and place in a bowl of ice water. Once cool enough to handle, peel the shells off carefully and slice the eggs in half, lengthwise and set aside.

Meanwhile, heat one tablespoon of sesame oil in a large pot over medium heat. Add in the ginger, garlic and the white part of the green onion.

Saute for 2-3 minutes or until nice and fragrant. Stir in the tamari, vinegar, miso paste, sriracha (if using- you can always add this at the end to adjust the spice level) and broth. Bring to a low simmer and add the mushrooms. Simmer for about 10 minutes.

Add in the ramen and cook for 2-3 minutes or according to package instructions.

Heat the second tablespoon of sesame oil in a small pan and saute the bok choy until wilted. Divide the soup into bowls and top with the egg, bok choy, edamame, green onion, and sesame seeds. Enjoy and try my coconut curry ramen next!

Ingredient variations

Feel free to use whatever veggies you have on hand to create your own personalized version of this recipe. I love broccoli, snap peas, carrots or even kale in this gluten free ramen.

This gluten free ramen can be as spicy or mild as you like! As written, it is not very spicy, you can spice it up with more red pepper flakes or a bit of sriracha, or spice it down by omitting the red pepper flakes entirely.

I used bone broth and the egg and edamame as the protein source, but pork is a common protein source for ramen, so feel free to add that in! You can also add in the tofu from my vegan ramen recipe!

Does it keep?

For better or for worse, this gluten free ramen is best served fresh. The noodles will absorb a lot of liquid as they sit, so it can get a bit mushy over time.

If you are going to store it, I recommend keeping the broth separately from everything else to prevent the noodles from getting soggy. When you’re ready to eat, just combine in a pot and heat until warm, then garnish with the egg and sesame seeds and enjoy!

More recipes you will love!

• Gluten Free Chicken Noodle Soup
• Peanut Butter Noodles
• Gochujang Korean Noodles
• Peanut Chicken Noodles

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