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vegan gluten free shoyu ramen veggiekins
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5 from 1 vote

Easy Gluten Free Ramen Recipe

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!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: main dishes
Keyword: gluten free, gluten free ramen, japanese food, main dishes, oil free, ramen, vegan, vegan ramen
Servings: 1 serving
Author: Remy


  • broth
  • 1 tbsp toasted sesame oil
  • 3 scallions thinly sliced
  • 3 cloves garlic minced
  • 3 cups of veggie broth
  • 2 4 " pieces of dried kombu
  • 6-8 dried shiitake mushrooms
  • 1-2 tbsp tamari or liquid aminos I don't recommend coconut aminos, as the flavour is sweeter and different
  • 1 tbsp white miso paste
  • 2 pieces of menma fermented bamboo shoots
  • gluten free ramen
  • 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.
  • optional
  • 1 sheet nori
  • shichimi togarashi Japanese pepper spice
  • scallions to top
  • 1 tsp toasted sesame oil


  • 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.


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!