Description
Savor the rich, umami flavors of a homemade ramen without any gluten. This recipe focuses on creating a deeply satisfying broth and perfectly textured gluten-free noodles, complete with customizable toppings.
Ingredients
- 6 cups gluten-free vegetable or chicken broth
- 4–5 dried shiitake mushrooms
- 1-inch piece fresh ginger, sliced
- 2 scallions, white and green parts separated
- 2 tablespoons gluten-free miso paste
- 2–3 tablespoons gluten-free tamari
- 8 oz gluten-free ramen noodles (rice, buckwheat, or konjac)
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed (or 1–2 cooked chicken breasts, sliced)
- 2 soft-boiled eggs, halved (optional)
- 2 cups chopped bok choy
- 1 cup sliced fresh shiitake or cremini mushrooms
- 1/2 cup thinly sliced carrots
- Chili oil, for garnish (optional)
- Toasted sesame seeds, for garnish
- Nori (seaweed) strips, for garnish
Instructions
- Prepare Broth: In a saucepan, combine broth, dried shiitake, sliced ginger, and white scallion parts. Simmer for 15-20 minutes. Strain, then stir in miso and tamari. Keep warm.
- Cook Noodles: Boil water, cook gluten-free noodles according to package directions until al dente. Drain and rinse.
- Prepare Toppings: Pan-fry tofu until crispy. Prepare other toppings (slice vegetables, cook eggs).
- Assemble: Divide noodles among bowls. Ladle hot broth over. Arrange tofu/chicken, eggs, bok choy, fresh mushrooms, and carrots on top.
- Garnish & Serve: Drizzle with chili oil, sprinkle with sesame seeds and nori. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 30 mins