Gluten-Free Authentic Ramen Noodle Soup
Warm, comforting, and bursting with umami flavor, this Gluten-Free Authentic Ramen Noodle Soup brings the iconic Japanese dish to your table without the gluten. Featuring tender gluten-free ramen noodles, juicy shredded chicken, and a rich broth infused with tamari, mirin, garlic, and fresh ginger, this recipe captures the essence of traditional ramen while catering to dietary restrictions. Earthy shiitake mushrooms, crisp bok choy, and a perfectly soft-boiled egg add layers of texture and flavor, while a touch of sesame oil keeps it irresistibly aromatic. Ready in under an hour, this ramen is an ideal meal for weekday dinners or cozy nights in. Garnished with scallions and nori strips, it’s a restaurant-worthy bowl that everyone, gluten-free eaters included, will adore.
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Recipe Information
Ingredients
- 200 grams gluten-free ramen noodles
- 500 grams boneless, skinless chicken thighs
- 6 cups chicken broth
- 2 tablespoons tamari or gluten-free soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 inch piece fresh ginger, thinly sliced
- 3 cloves garlic cloves, minced
- 100 grams shiitake mushrooms, sliced
- 2 cups bok choy, chopped
- 3 stalks scallions, sliced
- 2 units soft-boiled eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets nori sheets, cut into strips
Instructions
Begin by preparing the broth. In a large pot over medium heat, add the sesame oil and let it warm up for about a minute.
Add the sliced ginger and minced garlic to the pot. Sauté until fragrant, approximately 2 minutes.
Add chicken thighs to the pot and sear each side for about 3 minutes until lightly browned. Remove the chicken and set aside.
Pour the chicken broth into the pot and bring it to a gentle simmer. Add tamari, mirin, salt, and black pepper to the broth.
Place the chicken thighs back into the pot, ensuring they are submerged in the broth. Let simmer on low heat for about 20 minutes or until the chicken is cooked through.
While the chicken simmers, prepare the gluten-free ramen noodles according to the package instructions. Drain and set aside.
In a separate small pan, sauté the sliced shiitake mushrooms until tender, about 3-5 minutes. Set aside.
Once the chicken is cooked, remove it from the broth and shred it into bite-sized pieces.
Add the chopped bok choy to the simmering broth and cook until just tender, about 3 minutes.
To assemble the ramen, divide the noodles equally into serving bowls. Top with shredded chicken, sautéed mushrooms, bok choy, soft-boiled egg halves, and sliced scallions.
Pour the hot broth over the ingredients in each bowl.
Garnish with strips of nori and serve immediately.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 9992 mg | 434% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 30.0 g | ||
| Protein | 184.2 g | 368% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 644 mg | 50% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4147 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
