A gluten free shoyu ramen that you can easily make at home with zero gluten required! A healthier, homemade recipe that is vegan, gluten free, oil free and comes together in no time. This recipe comes to you from my おばあちゃん (Japanese Grandma), but modified to be gluten free friendly.
- 4 cups of veggie broth
- 1–2 pieces of dried kombu
- 6–10 dried shiitake mushrooms
- 1–2 tbsp tamari or liquid aminos (I don’t recommend coconut aminos, as the flavour is sweeter and different)
- 1 serving of gluten free ramen noodles (I use this brown rice + millet ramen)
- 1/4 cup shimeji mushrooms (or mushrooms of choice)
- 1/3 cup sautéed lotus root
- 1 serving tempeh or tofu, grilled
- other veggies of choice (bok choy, corn, spinach etc.)
- In a saucepan, bring veggie broth to a boil, and add dried kombu and shiitake mushrooms. Allow to boil for about 10 minutes on low heat, and steep while you prep your ingredients. If you have time, let ingredients steep in advance for extra flavour. When ready to serve, heat on low and add tamari to taste. Try to avoid bringing broth to a boil once tamari is added.
- 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.
I recommend not cooking noodles far in advance or saving cooked noodles for leftovers, as the texture will not stay in tact.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: main dishes
Keywords: ramen, gluten free ramen, vegan ramen, oil free, main dishes, japanese food, vegan, gluten free