Gluten-Free Seafood Ramen
Dive into a bowl of rich, flavorful comfort with this Gluten-Free Seafood Ramen, a perfect fusion of ocean-inspired goodness and hearty, gluten-free indulgence. Featuring tender rice ramen noodles swimming in a vibrant vegetable broth infused with minced ginger, garlic, and gluten-free tamari sauce, this recipe is a haven for those seeking a gluten-free spin on traditional ramen. Succulent shrimp, buttery scallops, and briny mussels add a luxurious depth to the dish, while fresh spinach and zesty lime brighten each bite. Finished with aromatic green onions, cilantro, and a subtle drizzle of sesame oil, this wholesome ramen is ready in under an hour—ideal for weeknight dinners or impressing guests. Prepare to savor a bowlful of nourishment packed with bold flavors and health-conscious ingredients. Perfect for seafood lovers and gluten-free eaters alike!
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Recipe Information
Ingredients
- 8 ounces Rice ramen noodles
- 8 ounces Shrimp, peeled and deveined
- 1 pound Mussels, cleaned
- 8 ounces Scallops
- 6 cups Vegetable broth
- 2 tablespoons Tamari sauce (gluten-free soy sauce)
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 3 units Green onions, chopped
- 0.25 cup Cilantro, chopped
- 1 unit Lime, juice and zest
- 2 cups Spinach leaves
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
Instructions
Begin by preparing all ingredients: clean the mussels, peel and devein the shrimp, chop the green onions and cilantro, and zest and juice the lime.
In a large pot over medium heat, add olive oil. Once hot, add minced ginger and garlic. Sauté until fragrant, about 1-2 minutes.
Pour in the vegetable broth and bring to a simmer. Add the tamari sauce, lime zest, and lime juice. Season with sea salt and black pepper.
Reduce heat to low and let the broth simmer for 10 minutes to develop flavors.
Meanwhile, prepare the rice ramen noodles according to the package instructions, then drain and set aside.
Add the shrimp, mussels, and scallops to the simmering broth. Cover the pot and let the seafood cook for 5-7 minutes, or until the mussels open, the shrimp turn pink, and the scallops are opaque.
Discard any mussels that do not open.
Add the spinach leaves to the pot and allow them to wilt, about 1-2 minutes.
Divide the cooked rice ramen noodles into four bowls.
Ladle the seafood and broth over the noodles in each bowl.
Garnish with chopped green onions, cilantro, and a drizzle of sesame oil.
Serve hot and enjoy your gluten-free seafood ramen.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.4 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1576 mg | 34% | |
*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.
