Gluten-Free Vegetable Ramen

Warm your soul with this vibrant, savory Gluten-Free Vegetable Ramen—a nourishing twist on the classic Japanese comfort dish. Made with gluten-free ramen noodles and a rich, flavor-packed broth infused with garlic, ginger, and miso paste, this recipe is both allergen-friendly and utterly delicious. Loaded with fresh, colorful vegetables like shiitake mushrooms, bok choy, carrots, and baby spinach, it’s as nutritious as it is satisfying. A dash of tamari sauce keeps it gluten-free while adding umami depth, and optional chili paste offers a hint of spice. Garnished with scallions, sesame seeds, and shredded seaweed, this ramen is perfect for a wholesome weeknight meal or a cozy dinner party. Ready in just 35 minutes, it’s a quick and hearty dish that’s sure to impress comfort food lovers and health-conscious eaters alike!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Gluten-free ramen noodles
• 2 tablespoons Sesame oil
• 3 cloves Garlic
• 1 tablespoon Ginger
• 6 cups Vegetable broth
• 3 tablespoons Tamari sauce (gluten-free soy sauce)
• 2 tablespoons Miso paste (gluten-free)
• 1 cup Carrots, julienned
• 2 cups Baby spinach
• 1.5 cups Shiitake mushrooms, sliced
• 4 stalks Scallions, thinly sliced
• 1 cup Corn kernels (fresh or frozen)
• 2 small heads Bok choy, chopped
• 1 teaspoon Chili paste (optional for spice)
• 1 tablespoon Seaweed (nori or wakame), shredded
• 1 tablespoon Sesame seeds (for garnish)

Directions

Step 1

Cook the gluten-free ramen noodles according to package instructions. Drain and set aside.

Step 2

Heat the sesame oil in a large pot over medium heat.

Step 3

Mince the garlic and grate the ginger. Add both to the pot, sautéing for 1-2 minutes until fragrant.

Step 4

Pour in the vegetable broth and bring to a gentle simmer.

Step 5

Whisk in the tamari sauce and miso paste until fully dissolved into the broth.

Step 6

Add the carrots, shiitake mushrooms, and bok choy to the broth. Simmer for 5-7 minutes or until the vegetables are tender.

Step 7

Stir in the baby spinach, corn, and optional chili paste. Let cook for an additional 1-2 minutes until the spinach wilts.

Step 8

Divide the cooked gluten-free ramen noodles into serving bowls.

Step 9

Ladle the hot vegetable broth and veggies over the noodles in each bowl.

Step 10

Top with sliced scallions, shredded seaweed, and a sprinkle of sesame seeds for garnish.

Step 11

Serve immediately and enjoy your gluten-free vegetable ramen!

Nutrition Facts

Serving size	2885.3 grams (2885.3g)

Amount per serving	% Daily Value*
Calories	1834

Total Fat 56.50g	72%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 16.00g
Cholesterol 0mg	0%
Sodium 9795mg	426%
Total Carbohydrate 294.80g	107%
Dietary Fiber 49.30g	176%
Total Sugars 60.00g
Protein 70.60g	141%

Vitamin D 54IU	270%
Calcium 854mg	66%
Iron 20mg	110%
Potassium 6150mg	131%

*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: 25.8%

Protein: 14.3%

Carbs: 59.9%