Gluten-Free Ramen Recipe

Introduction

This gluten free ramen brings comforting warmth and rich flavor without the gluten. Made with rice ramen noodles and a savory broth blended with soy milk, it’s easy to customize with your favorite veggies and protein for a satisfying meal.

Ingredients

• 1 cake gluten free rice ramen noodles (cooked according to package instructions)
• 1 cup low sodium broth (chicken or vegetable)
• 1 cup unsweetened soy milk (unsweetened & unflavored; almond or oat milk also work)
• 1 sliced green onion (white part and green part divided)
• ½ teaspoon minced garlic (about 1-2 cloves)
• ½ teaspoon minced ginger (about ½ inch piece)
• 2 tablespoons gluten free tamari (or soy sauce, or coconut aminos)
• 1 tablespoon rice wine vinegar (or mirin)
• 1 teaspoon sesame oil (or coconut oil, avocado oil, or other neutral oil)
• For spice (optional): chili garlic paste, chili oil, or chili crisp
• Vegetables (optional): sliced green onions, bok choy, microgreens, wilted baby spinach, broccoli & carrots, corn
• Toppings (optional): togarashi, furikake, nori sheets, sesame oil, white pepper
• Protein (optional): soft or hard boiled egg, shredded chicken or rotisserie chicken, pork belly, shrimp, tofu

Instructions

1. Step 1: In a small pot over medium heat, sauté the white part of the sliced green onion, minced garlic, and minced ginger in the sesame oil for 2-3 minutes, until fragrant and cooked through.
2. Step 2: Add the soy milk and broth to the pot, stir together, and bring to a gentle simmer. Cook for 5 minutes until warmed through.
3. Step 3: Turn off the heat and stir in the tamari and rice wine vinegar.
4. Step 4: Add the cooked ramen noodles to the pot along with your favorite toppings, vegetables, and protein. Garnish with the green parts of the sliced green onion and enjoy warm.

Tips & Variations

• For a creamier broth, use full-fat soy milk or add a splash of coconut milk.
• Add crunch and nutrition by topping your ramen with fresh microgreens or thinly sliced radishes.
• If you prefer a spicier bowl, swirl in chili garlic paste or a drizzle of chili oil right before serving.
• To make this vegan, use vegetable broth and omit egg or substitute with tofu.

Storage

Store leftover ramen in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the noodles if needed. It’s best to keep toppings separate if possible to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other gluten free noodles instead of rice ramen noodles?

Yes, you can substitute with any gluten free noodles such as soba made from buckwheat, or shirataki noodles. Just cook them according to their package instructions before adding to the broth.

What can I use if I don’t have tamari?

If tamari is unavailable, you can use gluten free soy sauce or coconut aminos as alternatives. Each will add a slightly different flavor, but all work well in this recipe.

Gluten-Free Ramen Recipe

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★★★★★

4.8 from 138 reviews

This Gluten Free Ramen recipe offers a comforting, flavorful bowl of traditional ramen made accessible with gluten free rice noodles. Featuring a savory broth made from low sodium chicken or vegetable stock and unsweetened soy milk, it is enhanced with aromatic garlic, ginger, tamari, and sesame oil. Customize with your favorite veggies, proteins, and spicy toppings for a delicious, nourishing meal suitable for gluten free diets.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 serving 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Noodles

• 1 cake gluten free rice ramen noodles (cooked according to package instructions)

Broth

• 1 cup low sodium broth (chicken or vegetable)
• 1 cup unsweetened soy milk (unsweetened & unflavored; almond milk or oat milk can also be used)
• ½ teaspoon minced garlic (from about 1–2 cloves)
• ½ teaspoon minced ginger (about ½ inch)
• 2 tablespoons gluten free tamari (or soy sauce, or coconut aminos)
• 1 tablespoon rice wine vinegar (or mirin)
• 1 teaspoon sesame oil (or coconut oil, avocado oil, or any other neutral cooking oil)
• 1 sliced green onion (white part and green part divided)

Optional Additions

• Spice: Chili garlic paste, chili oil, or chili crisp
• Vegetables: Sliced green onions, bok choy, microgreens, wilted baby spinach, broccoli, carrots, corn
• Toppings: Togarashi, furikake, nori sheets, sesame oil, white pepper
• Protein: Soft or hard boiled egg, shredded chicken or leftover rotisserie chicken, pork belly, shrimp, tofu

Instructions

1. Sauté Aromatics: In a small pot over medium heat, add sesame oil and sauté the white part of sliced green onion, minced garlic, and minced ginger for 2-3 minutes until fragrant and cooked through to your liking.
2. Prepare Broth: Add the unsweetened soy milk and low sodium broth to the pot. Stir together and bring the mixture to a simmer. Let it cook for about 5 minutes until warmed through and flavors meld.
3. Finish Broth and Assemble: Turn off the heat and stir in gluten free tamari and rice wine vinegar. Add the cooked gluten free rice ramen noodles to the pot. Mix well and serve hot, garnished with the green part of the green onions and your favorite toppings such as vegetables, proteins, and spices.

Notes

• Use gluten free tamari as a soy sauce substitute to keep the dish gluten free.
• Unsweetened soy milk can be substituted with almond or oat milk for a similar creamy texture.
• Add a soft or hard boiled egg for extra protein and richness.
• Customize with your preferred vegetables like bok choy or spinach for added nutrition.
• For spice lovers, add chili garlic paste, chili oil, or chili crisp to adjust heat levels.

Keywords: gluten free ramen, rice ramen noodles, dairy free ramen, gluten free soup, easy ramen recipe, healthy ramen