Gluten-Free Miso Ramen

Dive into a comforting bowl of Gluten-Free Miso Ramen, a wholesome twist on the classic Japanese favorite. This recipe features silky gluten-free rice ramen noodles swirled in a rich, umami-packed broth made with white miso paste, tamari, and aromatic ginger and garlic. Vibrant veggies like bok choy and carrots add freshness and crunch, while toppings like soy sauce eggs, cubed tofu, and nori sheets elevate each serving into a work of art. Finished with sesame seeds and a drizzle of sesame oil, this dish is as nourishing as it is delicious. Perfect for a cozy lunch or dinner, this ramen is not only gluten-free but also highly customizable for every palate. Quick and easy to prepare in under an hour, it's a must-try for ramen lovers seeking a satisfying, allergy-friendly alternative.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups Chicken or Vegetable Stock
• 8 ounces Gluten-Free Rice Ramen Noodles
• 3 tablespoons White Miso Paste
• 2 tablespoons Tamari (Gluten-Free Soy Sauce)
• 1 tablespoon Ginger, peeled and grated
• 3 cloves Garlic, minced
• 2 cups Bok Choy, chopped
• 1 cup Carrots, julienned
• 1 cup Green Onions, sliced
• 4 pieces Soy Sauce Eggs or Soft-Boiled Eggs
• 1 cup Tofu, cubed (optional)
• 2 tablespoons Sesame Seeds, toasted
• 1 tablespoon Sesame Oil
• 1 sheet Nori Sheets, cut into small rectangles

Directions

Step 1

In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, and sauté for about 1-2 minutes until fragrant.

Step 2

Pour in the chicken or vegetable stock and bring it to a simmer.

Step 3

Gradually whisk in the white miso paste and tamari until fully dissolved. Be careful not to boil the miso as it can become bitter.

Step 4

Once the broth is simmering, add the chopped bok choy and julienned carrots. Cook for 3-4 minutes until vegetables are tender yet still vibrant.

Step 5

In a separate pot, cook the gluten-free rice ramen noodles according to package instructions. Drain and rinse the noodles under cold water to stop the cooking process.

Step 6

Divide the noodles among four serving bowls, then ladle the hot miso broth over the noodles ensuring each bowl gets a generous amount of bok choy and carrots.

Step 7

Top each bowl with slices of green onions, half of a soy sauce egg or soft-boiled egg, and cubed tofu if using.

Step 8

Garnish with toasted sesame seeds and a few pieces of nori sheet for added flavor.

Step 9

Serve immediately while hot, and enjoy your homemade gluten-free miso ramen!

Nutrition Facts

Serving size	2387.4 grams (2387.4g)

Amount per serving	% Daily Value*
Calories	1829

Total Fat 66.00g	85%
Saturated Fat 11.90g	60%
Polyunsaturated Fat 5.80g
Cholesterol 740mg	247%
Sodium 9338mg	406%
Total Carbohydrate 237.00g	86%
Dietary Fiber 24.00g	86%
Total Sugars 24.50g
Protein 88.40g	177%

Vitamin D 160IU	800%
Calcium 1705mg	131%
Iron 29mg	161%
Potassium 3122mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 18.7%

Carbs: 50.0%