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Home » Dinner » Gluten-Free Ramen Noodles Soup

Gluten-Free Ramen Noodles Soup

Last Updated January 20, 2022. Published March 9, 2021 Good For You Gluten Free

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Gluten-Free Ramen Noodles Soup
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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 have always been 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 exactly 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)
Ingredients for gluten-free ramen noodles soup recipe

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 I think closely mimics the gluten-y ramen noodles you’re used to, and offer a clean ingredient list to boot!

You can find a large pack of Lotus Foods rice ramen at Costco, and they last for a long time.

Picture or Lotus Foods Rice Ramen packaging

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 together.

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

Picture of assembled ramen noodle soup bowls.

The ramen noodles will continue to cook in the liquid, so if you’re storing it for later, remove the noodles and store them separate 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!

Ramen noodles being picked up with chopsticks over soup bowl

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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Gluten-Free Ramen Noodle Soup

No gluten needed to enjoy this delicious and savory ramen noodle soup recipe made with brown rice ramen and only fresh, clean ingredients!
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Course: Dinner, Lunch
Cuisine: Asian
Keyword: ramen noodles, ramen soup, rice ramen
Prep Time: 12 minutes
Cook Time: 3 minutes
Servings: 2 people
Calories: 153kcal
Author: Jenny Levine Finke

Ingredients

  • 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

Instructions

  • Bring broth (or water + bouillon cubes) to a boil in a medium pot. Add tamari, honey, and ginger, then add 2 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. Remove pot from heat.
  • Divide contents of pot into two soup bowls, topping each bowl with a hard or soft boiled egg, scallions and fresh cilantro. Serve immediately.

Notes

The noodles will continue to cook in the broth, so be sure to enjoy them right away, or separate the noodles from the broth to store leftovers.
If you can’t find bok choy, use spinach or kale instead. It will add flavor, texture and color you don’t want to miss. 
Can’t find fresh shiitake mushrooms? Use dehydrated shiitakes (rehydrated before cooking) or substitute for cremini or baby portabella mushrooms.

Nutrition

Sodium: 2508mg | Calcium: 99mg | Vitamin C: 28mg | Vitamin A: 3886IU | Sugar: 15g | Fiber: 2g | Potassium: 238mg | Cholesterol: 164mg | Calories: 153kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 5g | Protein: 8g | Carbohydrates: 21g | Iron: 2mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

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Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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