Gluten-Free Ramen Noodle Soup with Shitake Mushrooms and Bok Choy

Looking for a comforting soup recipe made with gluten-free ramen noodles? This simple soup recipe will leave you feeling satisfied and full. This post contains affiliate links. Please see my disclosures.

Ramen noodles were a staple in my diet long before I knew I had celiac disease.

However, ramen noodles are made with wheat flour and require that high-protein (gluten) flour for its springy texture.

In the last few years, several brands have come out with gluten-free ramen noodles that mimic the taste and texture of ramen noodles.

While not the same, they offer that same delicious ramen noodle appeal you miss.

Let’s talk about how you can create a delicious gluten-free ramen noodle soup recipe at home.

Ingredients for Ramen Soup

You’ll need the following ingredients to make ramen noodle soup from scratch:

• 4 cups vegetable broth (or 4 cups water + 2 bouillon cubes)
• 1 tbsp tamari or gluten-free soy sauce
• 1 tbsp honey or maple syrup (if vegan)
• 1/2 tsp fresh ginger, grated
• 2 Lotus Foods Gluten-Free Rice Ramen nests
• 1/3 cup fresh shiitake mushrooms, sliced
• 1 baby bok choy, sliced in quarters lengthwise
• 2 hard or soft-boiled eggs
• 2 scallions, chopped (optional)
• 1 tbsp fresh cilantro, chopped (optional)

I have a few notes to add about a few of the ingredients.

Rice Ramen: I highly recommend Lotus Foods Gluten-Free Rice Ramen Noodles. They offer a wonderful texture that closely mimics the gluten-y ramen noodles you’re used to and a clean ingredient list to boot!

You can find a large pack of Lotus Foods rice ramen at Costco, which lasts for a long time.

Bok Choy: If you don’t like or have access to baby bok choy, add some spinach to the broth. It will add color and texture, truly elevating your ramen noodle soup.

Shiitake Mushrooms: I found fresh shiitake mushrooms at Sprouts, but if you can’t find them, use dehydrated shiitakes (rehydrate them first) or baby bellas or cremini mushrooms instead.

How to Make Ramen Soup

Here’s the simple part. This soup comes together in a few quick and easy steps.

First, bring your broth (or water + bouillon cubes) to a boil in a medium pot. Then add tamari, honey, and ginger and mix it all.

Add two ramen noodle nests and mushrooms to the boiling broth. Lower heat to a rolling boil and cook for about 2 minutes until noodles are al dente (cooked through but not fully softened).

Add two quarters of the baby bok choy to the broth and cook for another minute to wilt the bok chop. Remove pot from heat.

Divide the contents of the pot into two soup bowls, topping each bowl with a hard or soft-boiled egg, scallions, and fresh cilantro. Serve immediately. Yum!

The ramen noodles will continue to cook in the liquid, so if you’re storing it for later, remove the noodles and store them separately from the broth. Better yet, eat it up right away. It tastes best when made and served fresh.

Look at how gorgeous those gluten-free ramen noodles look!

Also, try my Crispy Tofu and Rice Ramen recipe for another delicious way to enjoy gluten-free ramen noodles (pictured below).

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