This healthy, gluten free ramen recipe is the ultimate cold-weather comfort food! All you need are a handful of simple ingredients and 15 minutes to make this easy soup featuring a creamy broth & craveable, chewy noodles.
1teaspoonsesame oilor coconut oil, avocado oil or any other neutral cooking oil
Optional Add-ins:
For spice: Chili garlic paste, chili oil, or chili crisp
Vegetables: Sliced green onions, bok choy, microgreens, wilted baby spinach, broccoli & carrots, corn
Toppings:Togarashi, furikake, nori sheets, sesame oil, white pepper
Protein: Soft or hard boiled egg, shredded chicken or leftover rotisserie chicken, pork belly, shrimp, tofu
Instructions
In a small pot over medium heat, saute the sliced green onion, garlic and ginger in the sesame oil for about 2-3 minutes (or until fragrant and cooked through to your liking).
Then add in the soy milk and broth, stir together and bring to a simmer. Cook for 5 minutes, or until warmed through.
Turn off the heat and stir in the tamari and rice wine vinegar, before adding your cooked ramen noodles & favorite toppings!
Notes
This recipe is written for one serving but can easily be doubled, tripled or quadrupled to serve more people.Note that since we’re using tamari and it carries its own saltiness, I did not include salt in this recipe - you may need to salt to taste depending on if you’re using regular, light or low sodium tamari, and how salted your broth is.Nutrition information calculated using low sodium chicken broth, unsweetened soy milk, gluten free tamari, rice wine vinegar, and sesame oil (and without the optional toppings and add-ins listed above).Make sure the rice ramen noodles are indeed ramen noodles and not thin, rice vermicelli noodles. For a vegan and vegetarian version, be sure to use vegetable stock.For ingredient swaps, modifications, variations, prep and storage tips - see the full blog post above!