Gluten-Free Classic Ramen Noodle Soup
Dive into a comforting bowl of Gluten-Free Classic Ramen Noodle Soup, a dish that reimagines the traditional Japanese favorite without compromising on flavor or dietary needs. This recipe features gluten-free ramen noodles swimming in a rich, aromatic broth infused with tamari sauce, sesame oil, fresh ginger, and garlic. Tender shredded chicken, earthy shiitake mushrooms, and vibrant baby spinach create layers of texture and nutrition, while classic toppings like soft-boiled eggs, nori strips, and scallions provide authenticity and flair. Perfect for chilly evenings or a nourishing mid-week dinner, this gluten-free twist on ramen is easy to prepare and sure to satisfy. Ready in just an hour, it’s a wholesome, delicious option for ramen lovers everywhere.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Gluten-free ramen noodles
- 4 cups Chicken broth (gluten-free)
- 2 cups Water
- 3 tbsp Tamari sauce (gluten-free)
- 1 tbsp Sesame oil
- 1 inch piece Fresh ginger, thinly sliced
- 2 cloves Garlic, minced
- 2 pieces Boneless chicken breast
- 1 cup Shiitake mushrooms, sliced
- 2 cups Baby spinach
- 2 pieces Scallions, thinly sliced
- 2 pieces Soft-boiled eggs
- 1 sheet Nori sheets, cut into strips
- 1 tbsp Sesame seeds
- to taste Salt
- to taste Pepper
Instructions
Begin by bringing a large pot of water to a boil and cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
In another large pot over medium heat, combine the chicken broth, water, tamari sauce, sesame oil, sliced ginger, and minced garlic. Bring the mixture to a gentle boil.
Add the boneless chicken breast to the broth. Reduce the heat to low and simmer for about 15-20 minutes, until the chicken is cooked through and tender. Remove the chicken, let it cool slightly, then shred it using two forks.
Return the shredded chicken to the broth. Add the sliced shiitake mushrooms and simmer for another 5 minutes.
Stir in the baby spinach and let it wilt for about 2 minutes. Season the broth with salt and pepper to taste.
Divide the cooked gluten-free ramen noodles among four bowls.
Ladle the hot broth with chicken, mushrooms, and spinach over the noodles in each bowl.
Top each serving with halved soft-boiled eggs, sliced scallions, nori strips, and a sprinkle of sesame seeds.
Serve the gluten-free ramen hot and enjoy!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 11819 mg | 514% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 12.5 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 329 mg | 25% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2644 mg | 56% | |
*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.
