Gluten Free Ramen Style Noodle Soup
Dive into a bowl of comforting, flavor-packed Gluten-Free Ramen Style Noodle Soup, a perfect fusion of wholesome ingredients and vibrant Asian-inspired flavors. This recipe features tender gluten-free ramen noodles immersed in a rich, aromatic broth infused with sesame oil, fresh ginger, and garlic. Loaded with nutrient-rich vegetables like shiitake mushrooms, baby spinach, and julienned carrots, it’s a nourishing meal that doesn’t skimp on taste. Topped with soft-boiled eggs, sliced green onions, nori strips, and a dash of optional chili crisp for added heat, this dish ensures every bite is bursting with umami goodness. Ready in just 45 minutes, it’s the ultimate gluten-free comfort food for busy weeknights or a cozy weekend treat. Perfect for anyone seeking a hearty, gluten-free spin on traditional ramen noodle soup.
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Recipe Information
Ingredients
- 8 ounces Gluten-free ramen noodles
- 6 cups Chicken or vegetable broth
- 3 tablespoons Tamari or gluten-free soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic, minced
- 1 cup Carrots, julienned
- 1 cup Shiitake mushrooms, sliced
- 2 cups Baby spinach
- 2 stalks Green onions, sliced
- 2 pieces Soft-boiled eggs
- 2 sheets Nori sheets, cut into strips
- 1 teaspoon Chili crisp or chili oil (optional)
- to taste Salt
- to taste Black pepper
Instructions
Cook gluten-free ramen noodles according to package instructions, then drain and set aside.
In a large pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, stirring frequently for 1-2 minutes until fragrant.
Pour in chicken or vegetable broth and bring to a gentle simmer.
Stir in tamari or gluten-free soy sauce and adjust the seasoning with salt and black pepper to taste.
Add the carrots and shiitake mushrooms to the broth and let them cook for 5-7 minutes until tender.
Reduce the heat to low and stir in the baby spinach, allowing it to wilt in the hot broth for 1-2 minutes.
Divide the cooked noodles evenly between serving bowls.
Ladle the hot broth and vegetables over the noodles in each bowl.
Top each bowl with halved soft-boiled eggs, sliced green onions, nori strips, and a drizzle of chili crisp or chili oil if desired.
Serve immediately while hot and enjoy your gluten-free ramen noodle soup!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.4 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 438 mg | 9% | |
*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.
