Why You’ll Love This Recipe

Gluten-Free & Delicious – Enjoy a satisfying ramen experience without gluten.
Quick & Easy – Ready in under 30 minutes, perfect for busy nights.
Rich & Flavorful Broth – A creamy soy-milk base infused with aromatics.
Customizable Toppings – Add your favorite proteins, veggies, or spices.
Dairy-Free & Vegan-Friendly – Can be made fully plant-based with simple swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Broth:

1 cup low-sodium broth (chicken or vegetable)
1 cup unsweetened soy milk
2 tablespoons gluten-free tamari
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Aromatics:

½ teaspoon minced garlic (1-2 cloves)
½ teaspoon minced ginger (½ inch piece)
1 green onion, white and green parts separated

Noodles:

1 cake gluten-free rice ramen noodles

Optional Toppings:

Soft-boiled egg
Steamed vegetables (bok choy, spinach, broccoli)
Togarashi or furikake
Nori sheets
Chili oil or chili garlic paste
Protein of choice (chicken, tofu, shrimp)

Directions

Cook the noodles: Prepare the gluten-free ramen noodles according to package directions, slightly undercooking them. Drain and set aside.
Sauté aromatics: Heat sesame oil in a small pot over medium heat. Add the white parts of the green onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
Make the broth: Pour in the soy milk and broth. Bring to a gentle simmer and cook for 5 minutes.
Season the broth: Remove from heat and stir in tamari and rice wine vinegar.
Assemble the bowl: Place cooked noodles in a serving bowl and pour the hot broth over them.
Garnish and serve: Top with the green parts of the onion and any desired toppings. Serve immediately.

Servings and Timing

Servings: 1-2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Spicy Version: Add chili oil, Sriracha, or a pinch of red pepper flakes.
Extra Creamy: Use coconut milk instead of soy milk for a richer broth.
Miso Twist: Stir in 1 tablespoon of gluten-free miso paste for extra umami.
Protein-Packed: Add grilled chicken, marinated tofu, or a poached egg.
Crunchy Texture: Top with sesame seeds, crushed peanuts, or crispy shallots.

Storage/Reheating

Refrigeration: Store leftover broth in an airtight container for up to 3 days. Keep noodles separate to prevent sogginess.
Reheating: Warm the broth on the stovetop over medium heat until hot, then add fresh or reheated noodles before serving.
Freezing: Not recommended, as the soy milk may separate when thawed.

FAQs

1. Can I use a different milk alternative?

Yes! Coconut milk or almond milk works well, but avoid sweetened varieties.

2. What are the best gluten-free ramen noodles?

Rice-based ramen noodles or millet and brown rice ramen are great options.

3. Can I make this ramen vegan?

Absolutely! Use vegetable broth and tofu as a protein option.

4. What can I substitute for tamari?

Coconut aminos is a good alternative for a similar umami flavor.

5. How do I prevent the soy milk from curdling?

Keep the heat low and avoid boiling the broth too vigorously.

6. Can I meal prep this ramen?

Yes! Make the broth ahead of time and cook fresh noodles when ready to serve.

7. Is this ramen spicy?

No, but you can add chili oil or red pepper flakes for heat.

8. Can I add mushrooms for extra umami?

Yes! Shiitake or cremini mushrooms add great depth of flavor.

9. What’s the best way to get a richer broth?

Simmer the broth longer or add miso paste for an umami boost.

10. How do I make this ramen lower in sodium?

Use low-sodium broth and reduce the amount of tamari.

Conclusion

This gluten-free ramen is a delicious, quick, and comforting meal packed with flavor. With a rich, creamy broth and endless customization options, it’s a great way to enjoy ramen without gluten. Try it today and create your perfect bowl with your favorite toppings!