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.
You have lots of options with this easy ramen soup recipe. You can make this vegan as the recipe is written, or modify it with meat and an egg.
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 :-).
Keep reading and watch the video that will walk you through every step to making this homemade ramen soup recipe!
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. You really can’t tell these ramen noodles are gluten free!!
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What ingredients can I add to gluten free ramen soup?
You can add many things to ramen soup. Here are a few of our favorites:
- Mushrooms. 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.
- Vegetables like peppers, onion, bok choy, Chinese cabbage, and sprouts.
- Hard-boiled eggs.
- If you eat meat, you can add thinly sliced chicken or beef to your ramen.
- Hot sauce, if you like it spicy!
Shopping list to make this gluten free ramen:
- Gluten free ramen noodles
- Chicken or vegetable broth
- Chinese 5 spice
- Salt, pepper, garlic powder
- Zucchini, peppers, mushrooms
- Rice wine
What if I can’t find gluten free ramen? What other noodles can I use?
If you can’t find gluten free ramen noodles, don’t worry. You can use pasta, rice noodles, mung bean noodles, sweet potato noodles (most often found at Asian markets), or make your ramen paleo by using a spiralizer to make curly zucchini noodles.
What is ramen broth made up of?
Ramen broth is made up of vegetable or chicken broth (you can use beef too!). It has Asian spices, like Chinese 5 spice, your favorite vegetables, rice vinegar, salt, and pepper.
Is ramen soup supposed to be salty?
I find salt is a personal choice. My ramen soup recipe is not very salty, but I tend to go easy on salt as a rule. Feel free to add (or subtract) salt to fit your taste.
Are you ready to make this gluten free ramen recipe for yourself?
The first step is to chop up the peppers and other vegetables. (Okay, if you are making a big pot of soup, put a pot of water up to boil first :-).)
Sauté the peppers and scallions with olive oil over medium heat. If you want to arrange your gluten free ramen bowl in a fancy way, sauté the veggies separately. In a hurry? Sauté all of your vegetables together in the pan.
Sauté the maitake mushrooms. Make sure to break them apart as they cook.
What if I can’t find maitake mushrooms? What can I substitute?
If you can’t find maitake mushrooms, feel free to use shiitake or another Asian mushroom.
In a large pot, add the ramen broth ingredients. Bring to a boil, then reduce the heat, cover and allow to simmer so that the flavors all cook in together.
Arrange all of your ramen ingredients in the bowl and pour the broth on top. Enjoy!
I made a video to show you how easy this ramen soup was to make. Just follow along!
Variations on this Gluten Free Ramen Recipe:
- Feel free to use chicken broth if you don’t need this gluten free soup recipe to be vegan.
- Top your ramen with a softly boiled egg cut in half.
- Add some greens like spinach or kale for some added nutrition.
- Need more protein? Add chicken or tofu.
Can I add meat to this ramen soup recipe?
Of course! Feel free to add chicken, shrimp, or any other type of meat you like into this gluten free ramen soup. The sky is the limit so customize your ramen soup with all of your favorite ingredients!
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Things You Need To Make This Recipe:
- 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.
Nutrition Information:Yield: 4 Serving Size: g
Amount Per Serving:Calories: 312 Saturated Fat: 4g Sodium: 2108mg Carbohydrates: 35g Fiber: 2g Sugar: 3g Protein: 10g
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