This gluten free ramen soup has a delicious blend of flavors. Add maitake mushroom, zucchini and tri-colored peppers for a healthy dish the whole family will love.
If you have missed ramen noodles, cheer up! I found some gluten free ramen noodles at our local Costco store, and they are yummy!
My kids have often watched their friends at school eat those “instant” noodles. You know which ones I am talking about. They come in those styrofoam cups that you add boiling water to. (Even if we weren’t gluten free, I probably would not let my kids eat those. I lived on them in college, and they are just plain nasty!)
Well, this ramen soup recipe is my attempt to make a healthier ramen soup that my kids would like. Please feel free to add anything you like to this easy soup recipe. If you like meat, add it. Any vegetable should work…well, maybe not beets, but you get the idea :-).
I made a video to show you how easy this ramen soup was to make. Just follow along!
Rice Ramen Noodles
The gluten free noodles I found at my local Costco are from a company called Lotus Foods, the noodles are called Rice Ramen. (This is an Amazon link so you can order if these aren’t in your Costco.) They are easy to cook. I did a cold water rinse after the noodles were done boiling. This prevents the noodles from sticking together.
You can see in this picture that these gluten free ramen noodles look just like regular ramen. They are curly and have a different texture from regular rice noodles.
One of my favorite mushrooms lately has been maitake mushrooms. You can sometimes find them at your local market. We are fortunate to have several Asian markets around us. If you can’t find maitake mushrooms, feel free to substitute with shiitake mushrooms.
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Are you ready to make this recipe for yourself?
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Things You Need To Make This Recipe:
Easy tutorial to make gluten free ramen soup
- 32 fluid ounces low sodium chicken broth
- 1/2 teaspoon Chinese 5 Spice
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup zucchini
- 1 cup peppers
- 1 cup maitake mushroom or any mushroom
- 1/4 cup scallion
- 2 tablespoons olive oil
- 2 cups gluten free ramen noodles or more if you like more noodles
- 1 teaspoon rice wine
- 1 teaspoon tamari
Boil water in a pot and cook gluten free ramen noodles per package directions.
Drain cooked noodles in a collander and rinse with cold water.
In a pan, saute all vegetables for 5-8 minutes until done. I did this separately in the video, but it isn't necessary.
In a pot, add chicken broth, tamari, rice wine, and spices. Bring to a boil then simmer for another 10 minutes.
Add noodles, vegetables and broth to a bowl and enjoy hot.
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