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.
More Delicious Soup Recipes To Try:
What 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.
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.
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.
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!
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
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.
More Yummy Gluten Free Recipes to Try!