Gluten Free Ramen recipe
This gluten- free ramen is rich, cozy, and satisfying. Loaded with fresh veggies, soft-boiled eggs, and bold broth, it's a flavorful bowl made with simple ingredients no gluten required.
Ingredients
Noodles
- 2 cakes gluten-free ramen noodles
Vegetables
- 1 large carrot peeled and cut into thin strips
- 1 cup cremini or button mushrooms sliced
- 1 cup baby spinach leaves packed
Flavor Base
- 1 tablespoon extra virgin olive oil
- 2 teaspoons garlic minced
- 0.5 teaspoon fresh ginger grated
Broth
- 2 cups low-sodium chicken broth
- 1 tablespoon gluten-free soy sauce tamari recommended
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Toppings
- 2 soft-boiled eggs peeled and sliced in half
- 2 tablespoons green onions sliced
- 0.25 teaspoon crushed red pepper flakes optional for heat
Instructions
- Boil the noodles: Fill a medium pot with water and bring it to a full boil. Add the gluten free ramen noodles and cook according to package instructions, usually around 3 minutes until tender.
- Rinse and set aside: Drain the noodles and immediately rinse them under cold water to stop the cooking process. Set the noodles aside.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the carrots, mushrooms, spinach, garlic, and ginger. Cook for 4 to 6 minutes until vegetables soften and spinach wilts.
- Set the veggies aside: Transfer the vegetables to a plate and keep warm.
- Make the broth: In the same skillet, pour in chicken broth. Add tamari, onion powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Assemble the bowls: Divide the cooked noodles between two bowls. Pour hot broth over them.
- Add toppings: Add sautéed vegetables, halved soft-boiled eggs, green onions, and crushed red pepper flakes if using.
Notes
For the best texture, store broth, noodles, and toppings separately. Reheat broth and toppings gently before combining with noodles. Avoid freezing noodles; broth can be frozen up to one month.
Nutrition Facts (Per Serving)
- Calories: 521 kcal
- Carbohydrates: 56 g
- Protein: 21 g
- Fat: 25 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 12 g
- Cholesterol: 187 mg
- Sodium: 2683 mg
- Potassium: 797 mg
- Fiber: 4 g
- Sugar: 4 g
- Vitamin A: 6906 IU
- Vitamin C: 8 mg
- Calcium: 102 mg
- Iron: 5 mg