Gluten-Free Miso Ramen
Transform your noodle night with this savory and satisfying Gluten-Free Miso Ramen recipe—a perfect fusion of bold Japanese flavors and dietary inclusivity. Crafted with hearty gluten-free rice ramen noodles, a rich miso-infused broth, and wholesome toppings like bok choy, julienned carrots, and soy sauce eggs, this ramen delivers a comforting yet nutritious meal in under an hour. The use of tamari and toasted sesame oil ensures every bite is brimming with umami while remaining completely gluten-free. Whether you're accommodating dietary restrictions or simply craving a healthier twist on traditional ramen, this bowl of goodness, garnished with nori and sesame seeds, is sure to impress. Perfect for cozy dinners or special occasions, it’s ramen reimagined!
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Recipe Information
Ingredients
- 4 cups Chicken or Vegetable Stock
- 8 ounces Gluten-Free Rice Ramen Noodles
- 3 tablespoons White Miso Paste
- 2 tablespoons Tamari (Gluten-Free Soy Sauce)
- 1 tablespoon Ginger, peeled and grated
- 3 cloves Garlic, minced
- 2 cups Bok Choy, chopped
- 1 cup Carrots, julienned
- 1 cup Green Onions, sliced
- 4 pieces Soy Sauce Eggs or Soft-Boiled Eggs
- 1 cup Tofu, cubed (optional)
- 2 tablespoons Sesame Seeds, toasted
- 1 tablespoon Sesame Oil
- 1 sheet Nori Sheets, cut into small rectangles
Instructions
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, and sauté for about 1-2 minutes until fragrant.
Pour in the chicken or vegetable stock and bring it to a simmer.
Gradually whisk in the white miso paste and tamari until fully dissolved. Be careful not to boil the miso as it can become bitter.
Once the broth is simmering, add the chopped bok choy and julienned carrots. Cook for 3-4 minutes until vegetables are tender yet still vibrant.
In a separate pot, cook the gluten-free rice ramen noodles according to package instructions. Drain and rinse the noodles under cold water to stop the cooking process.
Divide the noodles among four serving bowls, then ladle the hot miso broth over the noodles ensuring each bowl gets a generous amount of bok choy and carrots.
Top each bowl with slices of green onions, half of a soy sauce egg or soft-boiled egg, and cubed tofu if using.
Garnish with toasted sesame seeds and a few pieces of nori sheet for added flavor.
Serve immediately while hot, and enjoy your homemade gluten-free miso ramen!
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 9338 mg | 406% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 24.5 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1705 mg | 131% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3122 mg | 66% | |
*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.
