Gluten-Free Classic Ramen Noodle Soup
Savor the comforting flavors of this Gluten-Free Classic Ramen Noodle Soup, a warming bowl of goodness perfect for any occasion. Featuring tender gluten-free ramen noodles, a rich and aromatic broth infused with fresh ginger, garlic, and gluten-free tamari sauce, this recipe is a flavorful twist on the beloved Japanese classic. The soup is loaded with juicy shredded chicken, earthy shiitake mushrooms, and vibrant baby spinach, topped with soft-boiled eggs, crisp nori strips, and nutty sesame seeds for an authentic ramen experience. Ready in just an hour, this meal is a wholesome, gluten-free delight that's perfect for satisfying your cravings while accommodating dietary needs. Serve it piping hot for a hearty, nourishing dish the whole family will love!
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Ingredients
- 8 oz Gluten-free ramen noodles
- 4 cups Chicken broth (gluten-free)
- 2 cups Water
- 3 tbsp Tamari sauce (gluten-free)
- 1 tbsp Sesame oil
- 1 inch piece Fresh ginger, thinly sliced
- 2 cloves Garlic, minced
- 2 pieces Boneless chicken breast
- 1 cup Shiitake mushrooms, sliced
- 2 cups Baby spinach
- 2 pieces Scallions, thinly sliced
- 2 pieces Soft-boiled eggs
- 1 sheet Nori sheets, cut into strips
- 1 tbsp Sesame seeds
- 0 to taste Salt
- 0 to taste Pepper
Directions
Step 1
Begin by bringing a large pot of water to a boil and cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
Step 2
In another large pot over medium heat, combine the chicken broth, water, tamari sauce, sesame oil, sliced ginger, and minced garlic. Bring the mixture to a gentle boil.
Step 3
Add the boneless chicken breast to the broth. Reduce the heat to low and simmer for about 15-20 minutes, until the chicken is cooked through and tender. Remove the chicken, let it cool slightly, then shred it using two forks.
Step 4
Return the shredded chicken to the broth. Add the sliced shiitake mushrooms and simmer for another 5 minutes.
Step 5
Stir in the baby spinach and let it wilt for about 2 minutes. Season the broth with salt and pepper to taste.
Step 6
Divide the cooked gluten-free ramen noodles among four bowls.
Step 7
Ladle the hot broth with chicken, mushrooms, and spinach over the noodles in each bowl.
Step 8
Top each serving with halved soft-boiled eggs, sliced scallions, nori strips, and a sprinkle of sesame seeds.
Step 9
Serve the gluten-free ramen hot and enjoy!
Nutrition Facts
| Serving size | (2591.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1489.0 |
| Total Fat 48.8g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 9.7g | |
| Cholesterol 671.3mg | 0% |
| Sodium 11819.1mg | 0% |
| Total Carbohydrate 136.2g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 12.5g | |
| Protein 140.0g | 0% |
| Vitamin D 124IU | 0% |
| Calcium 328.6mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 2644.5mg | 0% |
Source of Calories