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 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!
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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.
Why this soup is so great:
Noodles...lots of curly noodles. At least that is what my kids say. Ramen is full of delicious flavors and 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.
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 :-).
What goes in this recipe:
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.
Are you ready to make this gluten free ramen recipe for yourself?
Recipe step by step directions:
Step 1: 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 :-).)
Step 2: 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.
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. 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.
Step 5: Arrange all of your ramen ingredients in the bowl and pour the broth on top. Enjoy!
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.)
Variations:
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 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!
How to prepare ramen noodles:
The noodles are easy to cook. Every brand is different so definitely follow the instructions on the noodle package.
I highly recommend a cold water rinse after the noodles were done boiling. This helps wash the rice starch off the noodles and prevents the noodles from sticking together.
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 spice, 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 a gluten free ramen like Lotus Foods ramen noodles.
More Delicious Soup Recipes:
- Chili Mac Soup
- Turmeric Chicken Soup
- New England Style Fish Chowder
- Chicken Udon Noodle Soup (Use Miracle Noodles instead of Udon!)
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.
I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Recipe
Gluten Free Ramen Soup
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutrition Disclaimer
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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Yolanda
Fun! I was just looking up recipes for the noodles I picked up at Costco! ?It looks delicious! Thankfully an Asian Market is pretty close!I look forward to trying it!
Sandi Gaertner
I love that Costco has these gluten free ramen noodles. They are so fun and hold up really well.
Leah Clarke
Neither the recipe nor the video explain when to use the rice wine or tamari.
Sandi Gaertner
Hi Leah, I edited this to be more clear. Thank you so much for your note. I hope you have a great weekend.
Gunjan
I have been thinking of trying ramen since I have never eaten. This recipe really intrigues me so I am thinking of trying it over the weekend.