Gluten-Free Vegetable Ramen
Savor the comforting flavors of homemade Gluten-Free Vegetable Ramen, a delightful twist on the classic Japanese noodle dish. This recipe brims with vibrant, nutrient-rich ingredients like tender bok choy, earthy shiitake mushrooms, and fresh baby spinach, all simmered in a savory miso and tamari-infused vegetable broth. Featuring gluten-free ramen noodles, sesame oil, and optional chili paste for a hint of heat, this bowl is perfect for those seeking a wholesome, allergy-friendly alternative to traditional ramen. Ready in just 35 minutes, it’s an easy-to-make meal that’s as nourishing as it is flavorful. Garnished with shredded seaweed, scallions, and sesame seeds, this gluten-free vegetable ramen is sure to become your go-to comfort food. Perfect for a cozy dinner or a quick lunch, this one-pot recipe invites you to indulge guilt-free!
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Recipe Information
Ingredients
- 8 ounces Gluten-free ramen noodles
- 2 tablespoons Sesame oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 6 cups Vegetable broth
- 3 tablespoons Tamari sauce (gluten-free soy sauce)
- 2 tablespoons Miso paste (gluten-free)
- 1 cup Carrots, julienned
- 2 cups Baby spinach
- 1.5 cups Shiitake mushrooms, sliced
- 4 stalks Scallions, thinly sliced
- 1 cup Corn kernels (fresh or frozen)
- 2 small heads Bok choy, chopped
- 1 teaspoon Chili paste (optional for spice)
- 1 tablespoon Seaweed (nori or wakame), shredded
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
Heat the sesame oil in a large pot over medium heat.
Mince the garlic and grate the ginger. Add both to the pot, sautéing for 1-2 minutes until fragrant.
Pour in the vegetable broth and bring to a gentle simmer.
Whisk in the tamari sauce and miso paste until fully dissolved into the broth.
Add the carrots, shiitake mushrooms, and bok choy to the broth. Simmer for 5-7 minutes or until the vegetables are tender.
Stir in the baby spinach, corn, and optional chili paste. Let cook for an additional 1-2 minutes until the spinach wilts.
Divide the cooked gluten-free ramen noodles into serving bowls.
Ladle the hot vegetable broth and veggies over the noodles in each bowl.
Top with sliced scallions, shredded seaweed, and a sprinkle of sesame seeds for garnish.
Serve immediately and enjoy your gluten-free vegetable ramen!
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9795 mg | 426% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 60.0 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 854 mg | 66% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6150 mg | 131% | |
*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.
