This gluten-free ramen recipe is packed with rich umami flavors from the broth, brown rice noodles, and hearty veggies. Enjoy this Japanese-inspired shoyu-style ramen that's easy to make and ready in only 35 minutes. Perfect for a satisfying comfort food any day of the week!
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Can you believe that it's so easy to make delicious ramen at home? I love to make this for a quick but flavorful and filling weeknight dinner. It's the perfect hearty soup to warm you up on chilly nights, just like my creamy zucchini soup and spicy Thai pumpkin soup.
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📖Why My Recipe Works
- Shoyu Style- This recipe is a Japanese-inspired Shoyu-style ramen and is filled with savory flavors from the broth, chicken, and spices. This ramen is usually made with shoyu, which is a type of soy sauce made from soy and fermented wheat. To make this gluten-free, we are using Tamari, which has an excellent flavor and is very similar to shoyu.
- Customizable - This recipe is highly customizable. I served it the way I like to eat my ramen, which is with crispy chicken and bok choy, but you can add any vegetables and protein you like.
Are ramen noodles gluten-free?
While traditional ramen noodles are made with wheat flour and are not usually gluten-free, you can find gluten-free noodles made of rice, millet, or buckwheat flour online or in most grocery stores. Just make sure they're labeled as gluten-free.
Extra noodles are great for making spicy miso noodles for a quick lunch.
🧾Ingredient Notes
- Ramen Noodles- I used Lotus Foods Millet and Brown Rice Ramen. You can also use soba noodles or shirataki noodles, which are naturally gluten-free.
- Chicken Stock- I recommend using gluten-free bone broth for added depth of flavor.
- Tamari- Shoyu is a soy sauce that is made with wheat. Tamari is made with 100% soybeans and, in my opinion, has a superior flavor.
- Toasted Sesame Oil- Adds a rich, nutty flavor to the ramen, but you can also use regular sesame oil.
- Ginger Paste- You can use fresh ginger, but you'll need to grate a 2 ½-inch piece. So, I prefer to use ginger paste for easier prep.
- Mushrooms- I used cremini mushrooms, but feel free to use other varieties like shiitake or button mushrooms.
- Scallions- You'll need to divide the scallions when prepping. Slice the white ends and add them to the saute, then julienne the green parts and use them as a garnish on top.
- Carrots (julienned)- You can also use bell pepper strips or thinly sliced zucchini.
- Eggs- Optional but ramen eggs are a traditional element. I like adding soft-boiled eggs to my ramen, but you can cook them longer if you prefer a firmer yolk or skip it altogether.
- Chili Oil- For extra heat but you can also use sriracha or hot sauce for a spicy kick.
- Chicken Thighs- Adding chicken is optional, but it's great for additional flavor and protein. Some other protein options you can add are beef, pork belly, and shrimp.
- Bok Choy- Use baby bok choy or skip it altogether. You can also use Napa cabbage or spinach.
⏲️How to Make Gluten-Free Ramen
Make the ramen broth by sauteing the aromatics for 2 minutes. Add the mushrooms and allow them to soak up all that good flavor. Then, add the tamari and rice vinegar.
Add the chicken broth, bring to a simmer at a low temperature while you prepare the rest of the ingredients.
For a slightly runny yolk, boil them for 6 minutes. If you want a soft but set-up yolk, boil them for 8 minutes.
Transfer them to a bowl with ice water to stop the cooking process and make it easier to peel the shell.
Once peeled, slice them in half and set aside. This step can be done in advance.
Season the bok choy and chicken with salt and pepper. In a skillet over medium heat, cook the chicken thighs until both sides are crispy. Move to a plate.
Add a little ramen broth to the pan and scrape up all the brown bits. Steam the bok choy in all that goodness.
Cook the instant noodles according to package instructions, but do not rinse them. This should be obvious, but don't use any seasoning packet that is included.
Divide the noodles equally into two large bowls. Assemble the ramen by adding the sliced chicken, broth, and mushrooms.
Top it with fresh vegetables, soft-boiled eggs, and chili oil. Serve and enjoy!
🥗Best Toppings for Ramen
There are endless possibilities for delicious toppings for this ramen noodle soup!
- To make it heartier, you can add vegetables like bamboo shoots, bean sprouts, and radishes.
- You can garnish it with nori, togarashi, furikake, bonito flakes, fish cakes, green onions, and sesame seeds.
- Add extra seasoning like miso paste, sriracha, and chili garlic oil.
The way I like to serve my ramen is to have the broth and noodles served separately. Everyone can then serve themselves by adding the broth to the noodles in their bowls.
To make this a complete meal, you can serve it with appetizers like rice paper dumplings with homemade gyoza sauce, miso glazed eggplant, or garlic green beans!
Expert Tips
- To make this recipe quicker, skip the chicken and bok choy. Add precooked shredded chicken as a time saver.
- Cook the ramen noodles al dente, or take them out before fully cooked. Since we're adding the noodles to the hot broth, they'll soften even further.
- You can add a burst of flavor to your ramen by adding a few drops of toasted sesame oil at the end of cooking the broth, and then top your bowl with more if desired.
More Gluten-Free Soup Recipes
🌡️Storing Leftovers
This ramen soup is best served right away and enjoyed while still warm. Leftovers don't keep in the fridge that well, as the noodles tend to get soggy and break into little pieces. Gluten-free problems, right?
But you can prep the broth and noodles ahead of time and store them separately.
You can store the broth in the fridge for 3-4 days and the noodles for 1-2 days. Assemble and reheat before serving.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten-Free Ramen
Ingredients
- 1 Tablespoon vegetable oil or other neutral oil
- 1 Tablespoon toasted sesame oil
- 1 ½ Tablespoons ginger paste
- 3 cloves garlic minced
- 8 large cremini mushrooms thinly sliced
- ¼ cup tamari gluten free soy sauce
- 2 Tablespoons rice vinegar
- 4 cups chicken stock bone broth recommended
- 2 eggs
- 2 packs dried gluten-free ramen noodles
- 2 scallions white ends sliced, green parts julienned
- 1 carrot julienned
- chili oil for serving
Chicken and Bok Choy (optional but recommended)
- 1 Tablespoon vegetable oil
- 2 chicken thighs, boneless skinless
- 1 head baby bok choy cut into quarters lengthwise
Instructions
Ramen Broth
- Heat both oils in a large pot over medium heat until simmering. Add the garlic, ginger, and white parts of the green onions and cook for 2 minutes. Add the mushrooms, saute for 2 to 3 minutes Add the tamari and rice vinegar, and stir to combine. Cook for 1 minute.1 Tablespoon vegetable oil, 1 Tablespoon toasted sesame oil, 1 ½ Tablespoons ginger paste, 3 cloves garlic, ¼ cup tamari gluten free soy sauce, 8 large cremini mushrooms, 2 Tablespoons rice vinegar
- Add the stock and bring to a boil. Reduce the temperature and let simmer while you prepare the rest of the bowl, but at least 20 minutes.4 cups chicken stock
Soft Boiled eggs
- Fill a pot with enough water to cover the eggs, cover and bring to a boil. Turn off the heat, let the eggs site for 6 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk). While the eggs are sitting fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.2 eggs
Chicken and Bok Choy
- Season both sides of the chicken thighs generously with salt and pepper. Heat thes vegetable oil in a large skillet over medium heat. Add the chicken and cook 5-7 minutes. Flip the chicken over and cook for another 8-10 minutes until the internal temperature is 165 F degrees. Move to a cutting board.1 Tablespoon vegetable oil, 2 chicken thighs, boneless skinless
- Add a ¼ cup of the ramen broth to the pan, scraping up the brown bits. Add the bok choy and cover to steam until tender. About 4 minutes.1 head baby bok choy
Assmeble the Ramen Bowls
- Cook the ramen according to the package directions until al dente, do not use any season packets included. Do not rinse the ramen noodles.2 packs dried gluten-free ramen noodles
- Divide the cooked noodles into two large bowls. Add the sliced chicken and the ramen broth and mushrooms. Top with fresh vegetables, soft-boiled egg, and chili oil.2 scallions, 1 carrot, chili oil for serving
Notes
- To make this recipe quicker you can skip the chicken and bok choy. Add precooked shredded chicken as a time saver.
- This recipe serves 2-3 with the chicken and bok choy, or 2 without.
David says
Have done this recipe a few times.
The change that I did was in the last 10 minutes of simmering the broth was to cook the ramen noodles. They come out with much more flavor.
Jen Wooster says
Thanks!
Yesi says
I really enjoyed this dish and so sis my kids. I added bok choy and steak! my only comment is that it was a bit too salty for me. Perhaps its because my chicken broth was not unsalted. I will try it again with unsalted broth. I used 6 cups of broth because the liquid has evaporated a lot when I was simmering it to build the flavor. The flavor though is superb! Thank you!!
Jen Wooster says
thanks for the review!
Jen Wooster says
I am so happy to share this recipe with you. It is hands down my favorite weeknight dinner recipe for rainy days!