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This gluten-free ramen recipe combines brown rice and millet-based ramen noodles, Asian veggies, and plant protein with a homemade broth that brings in deep umami, earthy flavours coming from miso, tamari, mushrooms, and bamboo shoots. It’s healthy, vegan, and so satisfying! Even better, it’s a gluten-free spin on my beloved grandmother’s personal recipe!
What Makes This Recipe Great
Wanting to eat ramen but not being able to gluten is challenging for more than just one reason. The obvious reason is that the noodles are typically made with gluten, but something you might not know is that soy sauce, often used to make broth and season Japanese food, also contains wheat.
Shoyu ramen in particular, which has a soy sauce based broth, is obviously a no-go for anyone avoiding gluten but your part Japanese, allergic to gluten girl has you covered with a Gluten Free Ramen Recipe you can make at home!
Not only is this recipe gluten free, but it’s also much healthier than most of the ramen you’ll eat at restaurants (and 200% healthier than instant noodle ramen). Despite the idea that making ramen at home can be a little daunting, this recipe is actually incredibly easy!
Recipe Highlights
Traditional ramen noodles are made with wheat flour! If you’re restricted to a gluten-free diet or have an intolerance this recipe will satisfy your ramen craving using delicious gluten free noodles!
It’s an easy-to-make, versatile recipe that you can add your favourite veggies if you want to switch it up.
The ramen broth (which is delicious!) can be prepared in advance and tossed with the noodles and toppings when you’re ready to eat. It uses a gluten-free soy sauce substitute (Tamari) for a deep, classic flavour. No seasoning packets here!
This recipe makes the perfect amount for 1, but feel free to double or triple the recipe as needed to feed as many bellies as you’d like!
How To Make Gluten Free Ramen
This is a recipe from my おばあちゃん (Japanese for grandma) that I put my own twist on to make it vegan and gluten free. My grandma says, “I don’t know why people think[s] (sic) ramen is fancy or hard to make. Actually it was a commoner’s food when I was little!”.
What she means by that is historically, it was an affordable dish to make, enjoyed by all in Japan. Think street pizza or NYC food cart hot dog.
This Gluten Free Ramen is made with ingredients like brown rice and millet-based ramen noodles, tamari, Asian veggies and plant protein. It’ll satisfy all of your ramen cravings, but healthier!
Ingredient Notes
Broth
The focus of creating a rich broth sans animal products is to focus on umami, earthy flavours coming from miso, tamari, mushrooms and bamboo shoots. Also, most broths develop flavour with time so the longer you can simmer, the better, and sometimes the broth will taste even better the next day!
tamari orliquid aminos: I don’t recommend coconut aminos, as the flavour is sweeter and different.
white miso paste
menma: Fermented bamboo shoots. Menma are one of my secret weapons whenever making ramen, something about it really adds to the authentic flavour of ramen, so if you can find it at your local Japanese or Asian market, I highly recommend it!
Gluten Free Ramen
gluten free ramen noodles: I use this brown rice ramen by Lotus Foods. I recommend rice-based noodles as they hold up well in soup!
In a pot, heat the sesame oil and add garlic and the white stem parts of the scallion. Sauté for 2-3 minutes, stirring constantly, until fragrant. Add the green scallion tops and cook for another 2-3 minutes.
Next add broth, dried kombu and shiitake mushrooms. Bring to a boil then lower to a simmer for about 15 minutes on low heat, covered. Remove the mushrooms and dashi and set aside.
When ready to eat, bring heat to low and add tamari and miso paste to taste. Try to avoid bringing the broth to a boil once tamari is added. Add menma and allow to steep for a few minutes. Something about the menma really adds to the broth flavour in my opinion!
Boil ramen noodles and shimeji mushrooms and strain. To serve, add noodles to a serving bowl, and toppings like mushrooms, lotus root, tempeh, and any additional veggies. Pour soup over top of the noodles.
Garnish with scallions, shichimi togarashi and nori. Drizzle with a dash of toasted sesame oil if desired.
Secrets To Success
Most of the Asian ingredients listed are easily found at Asian grocery stores if there is one nearby. I’ll share links to online purchase some of the harder-to-find ingredients in the recipe, but recommend browsing an Asian store near you for better prices (just being honest!).
For maximum flavour, we’re using shiitake and kombu to infuse flavour into the broth, and the longer you can allow it to steep, the deeper and richer the result. Ramen is typically known for its rich broth flavour, so for best results, I recommend steeping as long as possible.
Storage Tips
I don’t recommend cooking noodles far in advance or saving cooked noodles for leftovers, as the texture will not stay intact.
The broth, however, saves well. Store it in an airtight container in the refrigerator. I think the broth tastes even better the next day!
Recipe FAQs
What other gluten free ramen noodle alternatives can I use?
I really like rice noodles for my gluten-free ramen because they hold up really well. However, you can swap these out for other gluten-free options like shirataki noodles or soba noodles if you prefer. I buy my gluten free ramen noodles from Lotus Foods. They have a variety of options to choose from.
Is the ramen broth gluten-free?
Yes! Both the ramen and the broth are entirely gluten-free, vegan, and much healthier than takeout or instant noodles (also not gluten-free!).
This gluten-free ramen recipe combines brown rice and millet-based ramen noodles, Asian veggies, and plant protein with a homemade broth that brings in deep umami, earthy flavours coming from miso, tamari, mushrooms, and bamboo shoots. It’s healthy, vegan, and so satisfying!
In a pot, heat the sesame oil and add garlic and white stem parts of the scallion. Sauté for 2-3 minutes, stirring constantly, until fragrant. Add the green scallion tops and cook for another 2-3 minutes.
Next add broth, dried kombu and shiitake mushrooms. Bring to a boil then lower to a simmer for about 15 minutes on low heat, covered. Remove the mushrooms and dashi and set aside.
When ready to eat, bring heat to low and add tamari and miso paste to taste. Try to avoid bringing broth to a boil once tamari is added. Add menma and allow to steep for a few minutes. Something about the menma really adds to the broth flavour in my opinion!
Boil ramen noodles and shimeji mushrooms and strain. To serve, add noodles to a serving bowl, and toppings like mushrooms, lotus root, tempeh, and any additional veggies. Pour soup over top of noodles.
Garnish with scallions, shichimi togarashi and nori. Drizzle with a dash of toasted sesame oil if desired.
Notes
Secrets To Success
Most of the Asian ingredients listed are easily found at Asian grocery stores if there is one nearby. I’ll share links to online purchase some of the harder-to-find ingredients in the recipe, but recommend browsing an Asian store near you for better prices (just being honest!).
For maximum flavour, we’re using shiitake and kombu to infuse flavour into the broth, and the longer you can allow it to steep, the deeper and richer the result. Ramen is typically known for its rich broth flavour,so for best results, I recommend steeping as long as possible.
Storage Tips
I don’t recommend cooking noodles far in advance or saving cooked noodles for leftovers, as the texture will not stay intact.
The broth, however, saves well. Store it in an airtight container in the refrigerator. I think the broth tastes even better the next day!
Prep Time:30 mins
Cook Time:15 mins
Category:main dishes
Keywords: ramen, gluten free ramen, vegan ramen, oil free, main dishes, japanese food, vegan, gluten free
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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