Quick and Easy Gluten-free Ramen!

Quick and Easy Gluten free Ramen

Hello again everyone, and today I will be sharing with you my quick and easy gluten free ramen! This recipe came to be from an afternoon when I really wanted some soup, but I didn’t necessarily have all of the ingredients to make a traditional miso soup or something along those lines. So I concocted this ramen, and with it receiving the seal of approval from my brother, I thought it would be fun to share it with you all! Let’s get started.

Why Gluten Free?

I have mentioned this in some of my previous blog post but I have never really gone into detail about it. Over the past few years I have developed a gluten allergy. My symptoms and resulting sickness was getting progressively worse, and it became obvious what the problem was—I am gluten intolerant.

I know that I do not have celiac disease (those who cannot have any type of product containing wheat, rye, barley, or any other gluten), because in my case, I can eat some products with wheat but so far only when it’s from France or Italy. I actually learned about this from others with gluten sensitivity or intolerance.

(Please understand that this has been my experience, and not everyone has the same severity of allergy. Find what works best for you, and if you do want to experiment with foreign wheat products, do it in small doses. That is what I did, and I really watched myself afterwards for any of my usual symptoms.)

I still primarily eat gluten free because I don’t want to overload on the gluten products I can eat and then become allergic to those products as well. I always recommend checking the ingredients on products because it’s pretty crazy to see where gluten can be hidden in food.

If there is anything in this recipe that doesn’t agree with your specific diet, it shouldn’t be hard to replace it with something that does! A lot of my recipes come about from experimenting with different things, so please do feel free to experiment and change things in this recipe! And if you do…please do share what you did instead! 😉

Time to get cooking!

I love soups, and I often find myself craving them from time to time, but since going gluten free, it can be hard to find an “instant noodle” type of soup for those days when I’m just too tired to spend a lot of time in the kitchen.

A gluten free stable of mine is Lotus Foods Organic Millet & Brown Rice Ramen. This ramen cooks in about 4 minutes and works either in a noodle dish or in a soup. My one warning when cooking this ramen (or any Gluten free pasta/noodle in general) is that it is easy to under and over cook the noodles. Definitely keep a close eye on them when cooking!

In this case, I highly recommend to actually under cook the noodles a bit, since they continue to cook in the broth once they are in your serving bowl.

For my soup, I usually make enough to have two large servings—this will require 6 cups of water and 3 of the ramen cakes.

Step 1

In a medium saucepan I put the 6 cups of water and then 1 cup of shredded carrots, 2 celery sticks (about ½ cup), and about 3 green onions (half of a white onion works as well if you don’t have green onions). I will then let that come to a bowl. The vegetables will soften some but will still be crisp. If you would prefer them to be softer, I would suggest cooking the vegetables first in the pan then add the water once they are soft.

While this is coming to a bowl, I will then add my spices and sauces—1 tsp of sesame oil, 2 tablespoons of chicken base (I use the Better Than Bouillon Organic brand), 1 tsp of Tamari soy sauce (I’ve been using Tamari low sodium soy sauce for years! Even before going gluten-free. It is honestly the best tasting gluten-free soy sauce I have ever had, and the best soy sauce I’ve had in general.), ½ tsp of onion, garlic (I will use fresh instead if I have it), and ginger powder, and a dash of red crushed pepper flakes to add some spice!  I like a lot of flavor in my soup, so if you prefer less of something or more, adjust accordingly.

Step 2

Once my water is bowling, I will add a can of shredded chicken (about ½ cup to a 1 cup) and my 3 noodle cakes. I follow the directions for cooking the noodles at this point as it tells you on the packaging. They cook fast so don’t get far away from the stove!  Again, I prefer to undercook my noodles in the pan since they will continue to cook fast in the bowl.

Once the noodles are how I like them, I will scoop them all out along with the chicken and veggies with a pasta fork, and then pour the broth over the noodles in my serving bowl. I use a combination of a fork and spoon to eat this soup, but feel free to use your favorite utensils!

Step 3

All there is left to do is eat and enjoy!

This is definitely one of my favorite quick gluten-free lunches to have! As far as total prep and cook time, I would guess its somewhere around 15 minutes, if that.

Please let me know if you try out this recipe and what you thought about it! Would you like to see more recipes in the future? What are some of your favorite meals? 😉

Thanks for reading!

Recipe~ Quick and Easy Gluten-Free Ramen

Makes 2 large servings:

• 6 cups water
• 3 Gluten-free Ramen cakes
• 1 can of shredded chicken (about ½ to 1 cup)
• 1 cup shredded carrots
• 2 sticks of celery (about ½ cup)
• 3 green onions
• 1 teaspoon sesame oil
• 2 tablespoons Chicken base
• 1 teaspoon Tamari soy sauce
• ½ teaspoon onion, garlic, and ginger powder
• Dash of crushed red pepper flakes