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A close-up image of homemade gluten-free ramen in a white bowl, featuring rice noodles, clear bone broth, grilled chicken slices, bok choy, tofu cubes, a soft-boiled egg, green onions, sesame seeds, and chili oil, arranged on a marble kitchen surface.

Gluten Free Ramen

This Gluten-Free Ramen is a savory bowl of rice noodles, grilled chicken, tofu, soft-boiled eggs, and veggies, all in a rich, flavorful broth. Perfect for a comforting, gluten-free meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 450 kcal

Ingredients
  

For the broth:

  • 4 cups low-sodium chicken broth gluten-free
  • 2 cups water
  • 2 tablespoons gluten-free soy sauce or tamari
  • 1 tablespoon miso paste optional, for umami
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves minced
  • 1 teaspoon chili oil optional, for spice

For the toppings:

  • 1 cup grilled chicken breast sliced
  • 1/2 cup firm tofu cubed and pan-seared
  • 2 soft-boiled eggs halved
  • 1 cup baby bok choy halved
  • 1/2 cup green onions sliced
  • 1 tablespoon sesame seeds
  • Chili oil for drizzling optional

For the noodles:

  • 6 oz gluten-free rice ramen noodles or rice noodles

Instructions
 

Prepare the Broth

  • In a medium pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant. Pour in the chicken broth and water. Stir in gluten-free soy sauce and miso paste. Bring to a gentle simmer and let it cook for 10–15 minutes to allow the flavors to meld. Add chili oil if you like some heat.

Cook the Eggs

  • While the broth simmers, bring a small pot of water to a boil. Carefully lower in the eggs and boil for 6-7 minutes for soft-boiled. Transfer to an ice bath, then peel and set aside.

Prepare the Toppings

  • Grill or pan-sear the chicken breast until fully cooked, then slice it thinly.
  • Sear the tofu cubes until golden on all sides.
  • Quickly blanch bok choy in boiling water for 1-2 minutes until tender-crisp, then set aside.

Cook the Noodles

  • Cook the gluten-free ramen noodles according to the package instructions. Drain and rinse with warm water to remove excess starch and keep them from sticking.

Assemble the Bowls

  • Divide the cooked noodles between two white bowls. Pour the hot broth over the noodles. Arrange grilled chicken slices, seared tofu, bok choy, and halved soft-boiled eggs on top. Garnish with sliced green onions, sesame seeds, and a drizzle of chili oil if desired.

Serving Suggestions

  • Serve hot and fresh with optional extra toppings like seaweed sheets, corn, or bean sprouts for added texture and variety.

Video

Notes

Nutrition Information (per serving):
  • Calories: 450 kcal
  • Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 125mg
  • Sodium: 950mg
  • Carbohydrates: 44g
  • Fiber: 3g
  • Sugars: 6g
  • Protein: 29g
  • Vitamin A: 35% DV
  • Vitamin C: 20% DV
  • Calcium: 8% DV
  • Iron: 15% DV
Keyword Easy Ramen Recipe, Gluten Free Ramen, Gluten Free Soup, Home Made Ramen