A Smoky, Savory Gluten-Free Ramen Recipe

Behold, the magic of wonder noodles! This quick-cooking ingredient is made from a starch found in the konjac yam that has been used for centuries in Asian cuisine, and it’s a perfect addition to your pantry to help make dinner in a flash. Pair with your favorite sauces for a gluten- and grain-free take on pasta, or use in noodle soups, like this gluten-free ramen recipe. 

Coconut Aminos vs. Soy Sauce

There’s one more key to making a truly gluten-free ramen: omitting the soy sauce. Ours uses coconut aminos, a soy sauce alternative that’s equally smoky-tasting. Unlike soy sauce, which is made with soybeans, wheat, salt, and some type of mold or yeast, coconut aminos are made from the sap of the coconut tree, which is entirely free of gluten.

Vibrant ingredients like fish sauce, ginger, and garlic complement the smoky flavor of coconut aminos in this broth, which gets extra depth from shiitake mushrooms and green onions. Top things off with a 6-minute egg; the custardy yolk will bring some richness to your totally delicious, totally gluten-free ramen.

Gluten-Free Ramen

Yield: 2 servings

Active Time: 15 minutes

Total Time: 25 minutes

Ingredients

For the broth:

1 tablespoon Thrive Market Organic Virgin Coconut Oil

1 teaspoon fresh ginger, finely chopped

2 cloves garlic, finely chopped

4 cups Thrive Market Organic Chicken Bone Broth

1 cup water

2 dried shiitake mushrooms

3 strips Thrive Market Sea Salt Seaweed Snack or ½ teaspoon fish sauce

1 tablespoon Thrive Market Organic Coconut Amino Sauce

½ teaspoon granulated sugar

1 cup sliced cremini mushrooms

For the soup:

1 (7-ounce) bag Thrive Market Wonder Noodles – Spaghetti

2 6-minute eggs, halved

2 green onions, chopped

1 teaspoon Thrive Market Organic Crushed Red Pepper

Instructions

For the broth:

Swirl coconut oil into a medium stock pot over medium heat. 

Add ginger and garlic and sauté until fragrant, about 30 seconds. 

Add chicken broth and water; bring to a simmer. 

Add shiitake mushrooms, seaweed or fish sauce, coconut aminos, and sugar; simmer for 10 minutes. 

Strain into a large bowl and discard solids. 

Return broth to pot, then add sliced cremini mushrooms and simmer an additional 5 minutes, until tender.

For the soup:

While the broth simmers, drain noodles and rinse thoroughly. 

If you haven’t prepared them in advance, this is also a good time to boil the eggs. For easy peeling, shock them in a bowl of ice water after cooking. 

Divide noodles between two bowls and top each with an egg, some green onions, and chili flakes. Add a ladle of broth and serve immediately.

Recipe credit: Angela Gaines