Gluten-Free Ramen
This gluten-free ramen recipe is a shoyu-style ramen. My version of GF ramen is complete with a ramen egg, crispy chicken and a flavorful broth. Add your favorite veggies and enjoy!
Servings: 2
Calories: 475kcal
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.
- 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.
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.
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.
- 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.
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.
- 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.
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.
Vegan Ramen Variation
To make this recipe vegan simply skip the egg and chicken. Instead use vegetable stock and add additional bok choy or other vegetables as desired.Leave a review or get more information on the recipe!
