Gluten-Free Ramen

5 from 2 votes

Gluten-free ramen is a simple, fuss-free meal perfect for busy weeknights. Add your favorite toppings and enjoy a quick gluten-free dinner!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Japanese

Keyword: gluten-free ramen

Servings: servings

In a medium pot, boil both ramen cakes until the noodles are fully cooked. This take about 3 minutes. Add the noodles only after the water comes to a full boil. Do not overcook or the noodles will become too mushy. Don’t undercook or the noodles won’t separate from each other properly.
Drain the ramen, rinse with cold water, drain again then set aside. Rinsing them with cold water stops them from cooking further.
In a large frying pan, sauté carrots, mushrooms, spinach, olive oil, garlic, and ginger over medium heat until the vegetables have started to soften slightly. When done, the mushrooms will just start to shrink in size and the spinach will be wilted. The carrots will be firm but more tender than raw. Do not overcook or the vegetables will turn to mush when mixing with the other ingredients.
Remove the vegetables from the frying pan then set aside.
In the same (now empty) frying pan, bring the chicken broth, soy sauce, onion powder, salt and pepper to a boil then let simmer over low heat for 5 minutes.
Remove frying pan from heat.
Separate the ramen evenly between two bowls.
Pour the broth mixture evenly over the noodles in each bowl.
Add vegetables evenly to each bowl.
Garnish each bowl with a soft boiled egg (sliced in half), sliced green onions and crushed red pepper flakes (optional depending if you want a spicy kick).

Cook the gluten-free noodles until al dente and rinse with cold water to stop them from getting mushy when the broth is added.
To Store: Let cool and store everything in separate containers in the fridge for 3-4 days.
To Reheat: Heat the broth and toppings on the stovetop until hot, then add the noodles when serving.
Mama says, “Check your labels!”