Gluten-Free Chicken Top Ramen
Experience the ultimate comfort food with this Gluten-Free Chicken Top Ramen, a healthy twist on the classic noodle soup that’s perfect for a cozy dinner or meal prep. Packed with tender chicken, vibrant pak choi, and carrot matchsticks, this recipe delivers bold flavors with the addition of tamari and sesame oil in a rich, aromatic chicken broth infused with garlic and ginger. The gluten-free ramen noodles ensure everyone can enjoy this dish, while soft-boiled eggs and a garnish of green onions provide a satisfying finish. Ready in under an hour and easy to customize, this hearty bowl is a delicious way to savor a homemade ramen experience without the gluten. Don’t forget the squeeze of lime for a bright, zesty touch! Perfect for gluten-free dining, quick meals, and wholesome comfort food.
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Recipe Information
Ingredients
- 8 oz Gluten-free ramen noodles
- 1 whole Chicken breast
- 6 cups Chicken broth
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 3 cloves Garlic cloves
- 1 inch Ginger
- 2 stalks Green onions
- 1 medium Carrot
- 1 bunch Pak choi
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 whole Eggs
- 1 whole Lime
Instructions
Begin by slicing the chicken breast into thin strips and set aside.
In a medium pot, bring the chicken broth to a simmer over medium heat.
While the broth is heating, finely mince the garlic cloves and grate the ginger.
Add the minced garlic and grated ginger to the simmering broth along with the tamari and sesame oil.
Slice the carrot into thin matchsticks and chop the pak choi into bite-sized pieces. Add both to the pot.
Allow the vegetables to simmer for about 5 minutes until they are just tender.
Gently place the chicken strips into the broth and continue to cook for an additional 8-10 minutes, or until the chicken is fully cooked.
Meanwhile, cook the gluten-free ramen noodles according to the package instructions, then drain and set aside.
In a separate small pot, boil the eggs for about 7 minutes for a soft-boiled consistency, then peel and halve them.
Once the chicken is cooked, taste the broth and adjust with salt and pepper as needed.
To serve, distribute the cooked ramen noodles evenly among four bowls.
Ladle the hot broth, vegetables, and chicken over the noodles in each bowl.
Top each bowl with a halved egg and garnish with sliced green onions.
Finish with a squeeze of fresh lime juice before serving.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 10147 mg | 441% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 13.4 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 611 mg | 47% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3130 mg | 67% | |
*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.
