Gluten-Free Chicken Ramen
Discover a comforting bowl of Gluten-Free Chicken Ramen that delivers all the rich, savory flavors of traditional ramen without gluten! This wholesome recipe combines tender shredded chicken, gluten-free ramen noodles, and a fragrant broth infused with fresh ginger, garlic, and tamari for a perfectly balanced umami experience. Loaded with vibrant vegetables like shiitake mushrooms, bok choy, and julienned carrots, and topped with soft-boiled eggs, black sesame seeds, and green onions, every bite is as nourishing as it is delicious. Perfect for cozy nights or quick meals that cater to gluten-free appetites, this nutritious ramen is ready in just an hour and serves four generously.
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Recipe Information
Ingredients
- 10 ounces gluten-free ramen noodles
- 1 pound chicken breast, skinless and boneless
- 6 cups chicken broth, gluten-free
- 3 tablespoons tamari or gluten-free soy sauce
- 1 inch ginger, fresh, peeled and sliced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 4 ounces shiitake mushrooms, sliced
- 2 cups bok choy, chopped
- 3 stalks green onions, sliced
- 1 carrot, julienned
- 2 egg, soft boiled
- 2 teaspoons black sesame seeds
- to taste salt
- to taste pepper
Instructions
Prepare the gluten-free ramen noodles according to the package instructions. Drain and set aside.
Season the chicken breast with salt and pepper.
In a large pot, heat the sesame oil over medium heat.
Add the ginger and garlic, and sauté for about 1 minute until fragrant, being careful not to burn them.
Introduce the sliced shiitake mushrooms and sauté for 2-3 minutes until they begin to soften.
Pour in the chicken broth and tamari, and bring to a gentle simmer.
Add the chicken breast to the broth, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken and set aside to cool slightly, then shred with two forks.
Add the chopped bok choy and julienned carrot to the broth and cook for another 5 minutes until the vegetables are tender.
In bowls, divide the cooked ramen noodles evenly.
Top the noodles with the shredded chicken, broth, and vegetables.
Halve the soft-boiled eggs and place one half on each serving.
Garnish with sliced green onions and black sesame seeds before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 13343 mg | 580% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 18.2 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 662 mg | 51% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3673 mg | 78% | |
*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.
