This gluten free ramen is the perfect warm, comforting bowl that’s delicious and allergy-friendly! It’s so quick and easy to make and it’s packed with flavor, simple ingredients and can be ready in under 30 minutes.
With just a handful of ingredients and steps, this recipe is perfect for busy weeknights. A steaming bowl of noodles, topped with colorful vegetables and your favorite protein, is the ultimate comfort food.
This recipe is flexible and versatile. Customize it to your liking with your favorite toppings proteins and vegetables. Fresh garlic, ginger and green onions add a burst of flavor to this dish. By using store bought rice ramen noodles and fresh ingredients, you can enjoy a wholesome and allergy-friendly alternative that’s still satisfying and cozy! If you love soup, you will also love my gluten free lasagna soup, gluten free French onion soup with chicken and Instant Pot chicken gnocchi soup.
What Is Ramen?
Ramen is a Japanese noodle soup that has become a global phenomenon. It typically consists of Chinese-style wheat noodles served in a flavorful broth. The broth can vary widely, with popular options including soy sauce (shōyu), miso and pork bone (tonkotsu).
Since the traditional dish is off limits to those of us who are gluten free, I decided to create an allergy-friendly version that is easy to make so that those of us with allergies, celiac disease or intolerances can partake in enjoying this dish!
Why You’ll Love This Dish
This gluten free ramen is so cozy and comforting!
It is the perfect dish for a cold fall or winter day.
This dish is so customizable!
You can add any toppings you love.
This recipe is naturally dairy free as well.
This soup is packed with flavor!
It is so easy to throw together.
Equipment Needed
All you need to make this gluten free ramen is a cutting board, knife and a pot.
Ingredients Needed
Oil: I used avocado oil to oil the pan.
Ginger: Ginger adds a warm, slightly spicy flavor to the ramen broth.
Garlic: Garlic adds a strong, savory flavor to the ramen broth.
Green Onions: Green onions add a fresh, slightly oniony flavor to the ramen.
Broth: Broth is the liquid foundation of ramen. It provides the base flavor and texture for the entire dish. I used chicken stock for this! You can also use bone broth for added protein.
Coconut Aminos: Coconut aminos can be a great addition to your gluten free ramen recipe. It’s a soy free and gluten free alternative to soy sauce that adds a similar umami flavor. It can be used to season the broth.
Noodles: I used gluten free ramen noodles here that are made from rice and millet.
Toppings: I used seaweed, carrots, a jammy egg, chicken breast and green onions to top this ramen. Feel free to use any toppings you love!
Step By Step Instructions
Step 1: Gather your ingredients.
Step 2: Chop the garlic, green onions and ginger.
Step 3: Add the garlic, ginger and green onion to an oiled pan and cook on low-medium heat until lightly browned.
Step 4: Pour in broth and coconut aminos and bring to a boil.
Step 5: Add in ramen noodles and cook for 3-4 minutes, or until soft.
Step 6: Pour into a bowl, add your toppings and enjoy!
Storage
If you are planning to have leftovers, I would recommend preparing the noodles separate from the broth and storing them separately for best taste. Store this gluten free ramen in an airtight container in the refrigerator for 2-3 days.
How to Serve
Tips for the perfect bowl of gluten-free ramen:
- Balance of flavors: Make sure your ramen has a good balance of salty, savory, umami and a touch of sweetness.
- Temperature: Serve your ramen hot! This helps to enhance the flavors and textures.
- Presentation: A beautifully presented bowl of ramen is more appealing. Consider the arrangement of your toppings and the overall visual appeal.
Variations
Broth: I used chicken stock, but feel free to use beef or vegetable broth as well. You could also try out bone broth.
Toppings: I topped this gluten free ramen with seaweed, carrots, jammy egg, green onion and chicken. Try out other toppings like pork belly, tofu, spinach, bok choy, mushrooms or sesame seeds.
Flavor: I used coconut aminos in this recipe, but you can also use gluten free soy sauce or sesame oil. Try adding red pepper flakes for additional flavor or a kick!
Recipe FAQ
Is there any ramen that is gluten free?
Ramen is not typically gluten free, so I wanted to create a recipe that is!
What is a gluten free alternative to ramen noodles?
I used these gluten free ramen noodles!
Are there broths that are gluten free?
There are several broths that are gluten free! I would recommend reading the ingredients carefully and checking for a gluten free label.
Can I make this recipe vegan?
To make this recipe vegan, use vegetable broth and skip the chicken and egg. This will remove the majority of protein from the recipe though.
Are there common allergens in ramen besides gluten?
Ramen may contain several common allergens. Be on the lookout for dairy, egg, sesame, soy, fish, nuts and more.
How is this different from regular ramen?
This dish is different from regular ramen because it contains no gluten and it also uses more wholesome ingredients and does not contain any additives.
Related Recipes
Be sure to try these dinner ideas next:
Spaghetti Squash Pizza Casserole
If you make this gluten free ramen and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Gluten Free Ramen
Equipment
- 1 cutting board
- 1 knife
- 1 pot
Ingredients
- 1 tsp avocado oil
- 1 tbsp ginger
- 2 cloves garlic
- 1 tbsp green onions
- 3 cups broth
- 1/2 cup coconut aminos
- 2 cakes gluten-free ramen noodles
Toppings
- 1 sheet nori
- 1 carrot, sliced
- 1 jammy egg
- 1 chicken breast, cooked
- 1 tbsp green onions, chopped
Instructions
- Gather your ingredients.
- Chop the garlic, green onions and ginger.
- Add the garlic, ginger and green onion to an oiled pan and cook on low-medium heat until lightly browned.
- Pour in broth and coconut aminos and bring to a boil.
- Add in ramen noodles and cook for 3-4 minutes, or until soft.
- Pour into bowls, add your toppings and enjoy!
oh my Yum! such an easy lunch recipe that tastes & looks oh so gourmet. I added shitake mushrooms to the broth as it was boiling, and threw in the carrots as well to make them softer. I coated the chicken in GF flour & fried it for ~5mins on each side before thinly cutting & adding to the finished broth to soak in a little flavor before ladling.
Sounds yummy!