Gluten-Free Ramen Recipe
Homemade chicken broth adds wholesome elegance and depth to this comforting gluten free soup, while add-your-own seasonings and fixings make the dish endlessly customizable.
Gluten-Free Ramen Recipe
This recipe calls for medium-boiled eggs and blanched baby bok choy (you can blanch it with the noodles for 2 minutes), so plan accordingly. Also, to make the broth in a pressure cooker, add 10 cups of water and the chicken bones, shiitake mushrooms, kombu, apple cider vinegar, carrots, garlic, ginger, and green onions to the insert (do not add the tamari). Cook at high pressure for 45 minutes, then quickly release the pressure. Remove the lid and switch to the sauté function. Add the tamari and boil until the broth has reduced by 1 to 2 inches, about 30 minutes. You should end up with about 2 quarts of broth.
Servings 6
Calories 282 kcal
Ingredients
FOR THE BROTH:
- 3-1/2 to 4 pounds chicken bones preferably about 2 pounds backs and 1 pound each wings and feet
- 1 ounce (about 10 medium) dried shiitake mushrooms
- 1 (6 by 2-inch) piece kombu (edible kelp, available at Asian markets)
- 1 tablespoon apple cider vinegar
- 3 large carrots halved
- 1 head garlic halved horizontally
- 1 thumb-size piece fresh ginger sliced
- 2 bunches green onions white and light green parts, reserving and thinly slicing green tops for garnish
- 1/4 cup tamari or gluten-free soy sauce
FOR THE TARE (SEASONING FOR SERVING):
- 1/4 cup tamari or gluten-free soy sauce
- 2 tablespoons mirin rice wine
- 1 teaspoon fish sauce
FOR SERVING:
- Gluten-free ramen noodles such as Lotus Foods brand, or your preferred gluten-free noodles
- 12 small blanched heads baby bok choy (halved lengthwise before cooking, if large)
- 3 medium-boiled eggs halved
- Toasted black sesame seeds for garnish (optional)
- Chili oil or gluten-free chili sauce
- Sesame oil
- 2 sheets nori cut into thin 3-inch-long strips, for garnish (optional)
Instructions
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Make the broth: In a large soup pot, combine 10 cups water and the broth ingredients, then bring it to a boil. Turn the heat down to a bare simmer and cook 3 hours, or until the meat falls easily off the bones. Strain; keep hot.
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Make the tare: In a small bowl, combine all of the tare ingredients.
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To serve, cook the noodles according to the directions on the package. Into 6 deep bowls, divide the noodles, hot broth, bok choy, and halved eggs. Garnish with the reserved onion tops.
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Serve with the tare, sesame seeds, chili oil, sesame oil, and nori.
Nutrition Facts
Gluten-Free Ramen Recipe
Amount Per Serving
Calories 282
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 82mg27%
Sodium 1809mg79%
Potassium 4407mg126%
Carbohydrates 44g15%
Fiber 18g75%
Sugar 23g26%
Protein 30g60%
Vitamin A 80360IU1607%
Vitamin C 759mg920%
Calcium 1791mg179%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.
Photography Simone Miller
6 Comments on “Gluten-Free Ramen Recipe”
Hi,
I made this in my own way and loved it. Thanks!
I’m so glad! What did you do differently? Maybe I’ll try it!
But how do you make gluten free ramen? I look all over the internet and it only show regular recipes that are already gluten free like this one called ramen, but never do they show you how to make ramen. I wouldnt need a recipe if the solution is go to a restaurant or just buy processed pre-made food.
Ah! You’re looking for ramen noodles! We haven’t crafted our own yet, but thanks for the inspiration. Meanwhile, we found this, but can’t vouch for it because we haven’t tried it. If you do, let us know what you think!: https://flour.farm/gluten-free-ramen-noodles-with-philips-pasta-maker/
Hello, this looks delicious! I was wondering what advice you had for making it vegetarian (or pescatarian)? Thanks!
Hello, Eloise! Is there a broth you like to use? I would use that, if so, instead of water. And of course skip the chicken bones and the egg, if desired. Let me know if you try it and what you think!