Soy-Free Authentic Ramen Noodle Soup
Dive into the comforting depths of this Soy-Free Authentic Ramen Noodle Soup, a dish that captures the essence of traditional ramen while catering to soy-free diets. This homemade recipe boasts a flavorful broth crafted from chicken or vegetable stock, infused with ginger, garlic, leek, and umami-rich kombu. The addition of soy-free miso paste ensures a deep, savory flavor without compromising dietary restrictions. Topped with tender shredded chicken sautéed in sesame oil, vibrant julienned carrots, fresh baby spinach, soft-boiled eggs, and strips of nori, this bowl delivers rich textures and balanced nutrition in every bite. Perfect for those seeking a wholesome, allergy-friendly twist on the classic ramen experience, this dish is ideal for family dinners or cozy nights at home. Ready in just an hour, it’s your gateway to authentic Japanese-inspired comfort food without soy.
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Recipe Information
Ingredients
- 6 cups Chicken or vegetable broth
- 2 pieces Boneless chicken thighs
- 2 inches Ginger
- 4 Garlic cloves
- 1 Leek
- 1 piece Dried kombu (edible kelp)
- 3 tablespoons Miso paste (soy-free)
- 12 ounces Ramen noodles
- 2 tablespoons Sesame oil
- 1 teaspoon Salt
- 1 Carrot
- 2 cups Baby spinach
- 2 Green onions
- 2 Soft-boiled eggs
- 1 Nori sheets
Instructions
Peel and slice the ginger into thin coins. Crush the garlic cloves with the side of a knife to release their flavor.
Rinse the leek thoroughly, removing dirt between the layers, and slice it into thin rings.
In a large pot, combine the chicken broth, chicken thighs, sliced ginger, crushed garlic, sliced leek, and kombu.
Bring to a simmer over medium heat and let it cook for about 25 minutes or until the chicken is cooked through.
Remove the cooked chicken thighs and set them aside. Once cool, shred the chicken using two forks.
Strain the broth into another pot to remove the solids, and return it to a simmer.
Add miso paste to the broth, stirring until it completely dissolves.
Heat sesame oil in a pan over medium-high heat. Add the shredded chicken and season with salt. Sauté until slightly crispy, about 5 minutes.
In a separate pot, cook the ramen noodles as per package instructions. Drain and set aside.
Peel the carrot, then julienne it into thin matchsticks.
Chop the nori sheet into strips and the green onions into thin rounds.
Divide the cooked noodles among four deep bowls. Top with a handful of fresh spinach, shredded chicken, carrot sticks, and slices of soft-boiled egg.
Ladle the hot miso broth over each bowl until the ingredients are submerged.
Garnish with green onions and nori strips before serving.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 11470 mg | 499% | |
| Total Carbohydrate | 328.7 g | 120% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 25.8 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 486 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2728 mg | 58% | |
*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.
