Gluten Free Ramen for Two
You’ll never want to skip date-night-in after this…
This year for our wedding anniversary, my husband and I went to a local sushi/ramen spot… It was our first time out to a restaurant since the stay at home order was put into place, and boy did we need a night out! We hadn’t had sushi in months, so I was excited to order a bunch and eat up with the hubs…. But then he ordered ramen.
Like, what?!
I was surprised but thought, “fine, more sushi for me!” Until his bowl of noodles and broth showed up. Okay, I was pretty impressed, it looked super delicious. Since that night out, he had been craving that bowl of noodles, rich broth and veggies, so he asked me to make it at home.
I won’t lie, trying to live up to restaurant dishes as a little recipe blogger? A little intimidating, but I was up for the challenge… and dang am I glad he challenged me! This has become a regular in our dinner rotation anytime we have extra bone broth in the fridge and the weather shifts a little cooler.
The key is honestly the broth. Bone broth can be super simple to make at home, and dress up anyway you like — Try my Basic Chicken Bone Broth recipe before whipping this up! Not only does it bring extra protein and rich flavor, but it makes this soup super filling, warming and oh, so comforting.
We keep it pretty simple with what vegetables we toss in — kale is always a staple in our fridge, and shredded carrots added just the right color and a little crunch — but you can honestly add in whatever you like! I’ll leave some suggestions below the recipe to give you some inspo!
This gluten-free ramen recipe is quick, only uses one pot, and seriously one of my faves to date! I think you’ll love it too.
Ramen restaurants have been a happening scene in Denver lately and as a gluten-free eater it’s tough to not enjoy… Traditional ramen noodles don’t come in a gluten-free option — but then I found Lotus Foods rice ramen… what a game changer! These gluten-free noodles have incredible texture, that holds up in a soup and they have a bunch of different flavors/varieties you can try.
As always, this recipe is made to be 100% gluten-free, however you can always sub in regular ramen noodles if you’re not needed a GF version.
Gluten Free Ramen for Two
Prep Time: 5 min
Cook Time: 20 minutes
Servings: 2 bowls
INGREDIENTS
32 oz. bone broth, store bought or recipe here
6 oz. chicken breast, chopped or shredded (or sub tofu for vegetarian)
2 Lotus Foods, rice ramen patties
2 c kale, chopped
1 c carrot, shredded
1/2 c green onion chopped
2 large cloves garlic
1 tbsp. grated ginger, fresh
1 shallot
1 tbsp. avocado oil
1 Tbsp. white miso
3 tbsp. soy sauce
1 tbsp. chili garlic sauce (optional)
INSTRUCTIONS
Heat avocado oil in a large pot over medium-high heat.
Add shallot, garlic, and ginger into the pot. Cook for 3-5 minutes until shallot becomes translucent and mix becomes fragrant.
Pour bone broth into the pot and raise the cooking temperature to high. Cover and bring to a boil.
Once boiling, add the noodle patties, and lower the temperature to medium for a simmer.
Cook noodles for 3-4 minutes, breaking patties apart and stirring as needed.
While broth is simmering, add in miso paste, soy sauce, chili garlic sauce & the chopped chicken. Stir to dissolve paste and thoroughly mix.
Cook for an additional 3-5 minutes.
Add chopped kale and shredded carrots. Stir to wilt and cook.
Add any additional chili sauce or soy sauce to taste.
Serve in large soup bowls & top with chopped green onion.
NUTRITION INFO (1 BOWL)
Calories: 550, Fat: 12.7g, Carbohydrates: 61g, Fiber: 7.6g, Sugar: 4g, Added Sugar: 0g, Protein: 48g
*Nutrition Facts based on recipe made with only chicken.
You can easily make this dish vegetarian by subbing tofu in for chicken, or make it a combo bowl by adding half of both (like we did here!). Either way you make it, it’s just as delicious and satisfying. My favorite part about this recipe is that it is perfect for cleaning out leftover vegetables in the fridge and making this soup into your own creation! Use what you have in the fridge, sub in your favorite protein — the options are endless! Here are some vegetable recommendations to get those creative juices flowing:
Vegetable Add-In Suggestions
Snap peas
Bell pepper
Mushrooms
Kimchi
Bok choy
Cabbage
Baby spinach
Broccoli
xx,
mallory