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.
You can make this vegan as the recipe is written or modify it to include meat and an egg. If you love soup as much as we do, you will want to check out all of my delicious gluten free soup recipes!
Why This Gluten Free Ramen Is Great:
- Noodles...lots of curly noodles. At least, that is what my kids say.
- Ramen is full of delicious flavors and healthy ingredients.
- It is fun to eat, and it makes a great gluten free instant noodles soup.
- You can vary the ingredients by adding anything you like.
- Make it in under 30 minutes!
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 :-).
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!!
- Ramen Noodles - There are a couple of brands of gluten free ramen noodles. One by Lotus Foods and another by Miracle Noodle.
- Broth - I made our ramen vegan. You can also use chicken or beef broth.
- Chinese Five-Spice - the secret ingredient in ramen, this flavorful spice gives the broth so much flavor!
- Maitake - I added lots of vegetables to our ramen. If you can't find maitake, you can use shiitake or cremini mushrooms.
- Rice Wine - make sure you read the label to ensure it is gluten free.
- Tamari or gluten free soy sauce. Coconut aminos also work well.
- Egg - Size large. Adding an egg is optional for those who would like more protein in their ramen.
- Meat and Seafood - I created this recipe to be vegan, but you can add any meat or seafood, like shrimp, to add protein.
Note that there are many types of Asian noodles you could use in this soup recipe. If you are considering Udon, check to be sure your Udon noodles are gluten free!
Recipe Step By Step Directions:
Cook your ramen noodles according to package directions. Each brand has a different cooking time, so it is best to follow the directions of the package you will be using.
HINT: I highly recommend a cold water rinse after the noodles are done boiling. This helps wash the rice starch off the noodles and prevents the noodles from sticking together.
Step 1: Grab a cutting board and wash your vegetables. Chop up the peppers and other vegetables.
Step 2: In a large skillet, sauté the peppers and scallions with some 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 same non-stick pan.
Step 3: Sauté the maitake mushrooms. Make sure to break them apart as they cook. If you can't find maitake mushrooms, feel free to use shiitake or another Asian mushroom.
Step 4: I am all about simplicity, and this easy ramen broth is ready in just minutes. Add the ramen broth, rice vinegar, tamari, and seasoning in a large pot. Bring these ingredients to a boil over high heat, then reduce the heat to medium. Cover the soup pot, and simmer so that the flavors all cook together.
Step 5: Arrange all of your ramen ingredients in the bowl and pour the broth on top. Enjoy! Top with a fried egg if you are including one.
The gluten free noodles I found at my local Costco are from a company called Lotus Foods. The noodles are called Rice Ramen.
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 them with shiitake mushrooms.
- Vegetables like peppers, onion, bok choy, Chinese cabbage, and sprouts.
- Hard-boiled eggs are often found in ramen.
- If you eat meat, you can add thinly sliced chicken or beef to your ramen.
- Add hot sauce like sriracha if you like it spicy!
Expert Tips and Recipe FAQ:
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.
I find salt is a personal choice. My ramen soup recipe is not very salty, but I tend to go easy on the salt as a rule. Feel free to add (or subtract) salt to fit your taste.
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!
Ramen broth is made up of vegetable or chicken broth (you can use beef too!). It has Asian spices, like Chinese 5 spices, your favorite vegetables, rice vinegar, salt, and pepper. I made a vegan ramen broth, but you can easily use chicken or beef broth if you prefer.
Regular ramen noodles are NOT gluten free. You would need to use gluten free ramen like Lotus Foods ramen noodles.
More Delicious Soup Recipes:
If you are new to gluten free living, don't forget to check out my Gluten Free 101 Guide to get lots of tips to enjoy your new gluten free life.
This post was updated from an older June 2017 post with more details and recipe tips.
Gluten Free Ramen Soup
- 32 fluid ounces low sodium vegetable broth * see note
- ½ teaspoon Chinese 5 Spice Available at most grocery stores
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup zucchini
- 1 cup peppers
- 1 cup maitake mushroom * see note
- ¼ cup scallion
- 2 tablespoons olive oil
- 2 cups gluten free ramen noodles or more if you like more noodles
- 1 teaspoon rice wine * see note
- 1 teaspoon tamari * see note
- 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.
- 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.
- Use any vegetables you have on-hand like peppers, onion, bok choy, Chinese cabbage, and sprouts.
- Add Hard-boiled eggs are often found in ramen.
- If you eat meat, you can add thinly sliced chicken or beef to your ramen.
- Add hot sauce, if you like it spicy!
- You can use vegetable, chicken, or beef broth. I recommend low-sodium.
- Gluten free ramen noodles are by Lotus Foods or Miracle Noodle.
- Make sure the rice wine is gluten free. Sometimes they are not.
- You can use Tamari or Coconut Aminos.
- This soup will keep up to 4 days in the refrigerator.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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