I love a simple, fuss-free meal that’s packed with healthy flavors and ingredients. One of my absolute favorites is this gluten-free ramen recipe! It’s ready in just 25 minutes and is full of fresh veggies, aromatics like garlic and ginger, and protein from the perfectly soft-boiled egg. This easy dinner recipe is also entirely dairy and gluten-free. Make this dish exactly how I’ve shown, or use it as a base for all your favorite toppings—either way, you’ll love it!

Gluten-Free Ramen Noodles Recipe

Ramen is a traditional Japanese dish with noodles in a flavorful broth and various toppings. There are many different types, but my recipe is based on the classic shoyu (soy sauce-based) ramen. I use gluten-free soy sauce and gluten-free noodles, which are then loaded with chicken broth, carrots, mushrooms, spinach, and seasonings. It’s the perfect clear-your-fridge-out meal (much like our gluten-free pad Thai!) and is infinitely adaptable. Add some chicken, tofu, or shrimp, and use whatever veggies you have on hand, and I guarantee it’ll still be delicious.

Ingredients

• Gluten-Free Noodles: It used to be really hard to find gluten-free noodles, but thankfully, there are more options available now. Use the ones that look similar to traditional ramen—they’ll come in a pack with individual servings.
• Low-Sodium Chicken Broth: Use a low-sodium chicken broth, as soy sauce is already very salty. You can also use vegetable broth if making this recipe veggie/vegan. Always check your broth is gluten-free before using.
• Gluten-Free Soy Sauce: This is the key to giving the broth its signature umami flavor. Make sure your soy sauce is labeled gluten-free. Gluten-free tamari is also a great substitute if you can’t find gluten-free soy sauce.
• Vegetables: I add sliced carrots, cremini mushrooms, and baby spinach to my noodles. Snap peas, bok choy, and broccoli would also taste great! But honestly, most veggies will work well in this recipe.
• Extra Virgin Olive Oil: Used to soften the veggies and aromatics before the broth is added. You could also use sesame oil to infuse your noodles with a deeper flavor.
• Aromatics: Fresh garlic and ginger create a flavorful base.
• Seasonings: Add a little salt, ground black pepper, onion powder, and crushed red pepper flakes (optional) for extra flavor.
• Soft Boiled Eggs: All good ramen recipes need a soft, jammy egg! Don’t worry if you’ve never made them before—they’re easy! I’ve included instructions for making them below.
• Green Onions: I always top my bowl of homemade gluten-free ramen with fresh, sliced green onions. The sharp flavor and crunch perfectly contrast the rich broth.

Tips and Suggestions

• Check all of your ingredients to ensure they are gluten-free. Don’t forget to read the cross-contamination warnings on packages as well. 
• Lightly toss your cooked gluten-free noodles in olive oil if you’re not adding the rest of the ingredients right away. This will stop them from sticking together.
• It’s important not to overcook the noodles as they’ll continue to soften once hot broth is added. If you overcook them during the boiling process, they’ll get too mushy when you add the broth for serving. I rinse them with cold water to stop the cooking process; then, when I add them to my bowl for serving, the noodles soften just right.

Is Ramen Gluten-Free?

No, ramen isn’t usually gluten-free. Traditional recipes are often made with wheat noodles and soy sauce containing gluten. The seasoning packets in store-bought ramen may also contain gluten. However, with a few swaps and modifications, you can easily make a delicious gluten-free ramen at home!

How to Soft Boil Eggs for Ramen

Perfectly cooked soft-boiled eggs with jammy yolks are a must for any good ramen recipe. Here’s how I make them:

1. Bring a pot of water to a boil.
2. Carefully add eggs using a slotted spoon and let them simmer for 7-8 minutes.
3. Remove the eggs from the boiling water and immediately place them into a bowl of ice water.
4. Let the eggs cool in the ice bath for 3-4 minutes.
5. Peel off the shells and slice them in half before serving on top of your noodles.

What Else Can I Add?

Grilled meat, seafood, or tofu would add some extra protein, but I think our gluten-free orange chicken would add another level of flavor! You can also drizzle over some sriracha, chili oil, or gluten-free teriyaki sauce. My family loves adding nori sheets (check for gluten-free versions), rice dumplings, or crispy gluten-free tempura veggies to their ramen bowls.

Storage Instructions

It’s best to store everything separately so your noodles don’t absorb too much liquid. Toss the noodles in oil to keep them from sticking together, and store them in an airtight container in the fridge for 3-4 days. Keep the broth and toppings in separate containers and reheat before serving. I reheat the broth and toppings on the stove and add the noodles once hot.

More Gluten-Free Soup Recipes to Try!

• Gluten-Free Chicken Noodle Soup
• Gluten-Free Tomato Soup
• Gluten-Free Cream of Mushroom Soup
• Gluten-Free Cream of Chicken Soup

How to Make Gluten-Free Ramen Step-by-Step

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 2 cups low-sodium chicken broth, 1 tablespoon gluten-free soy sauce, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black 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 1 soft boiled egg (sliced in half) each, 2 tablespoons sliced green onions, and ¼ teaspoon crushed red pepper flakes (optional depending if you want a spicy kick).