Gluten-Free Spicy Korean Ramen

Dive into a bowl of bold and flavorful comfort with this Gluten-Free Spicy Korean Ramen, a perfect fusion of heat, umami, and wholesome goodness. Crafted with gluten-free rice ramen noodles and a rich, savory broth infused with garlic, ginger, and gochujang, this recipe is a delightful twist on a classic Korean dish. Packed with vibrant, nutritious vegetables like zucchini, carrots, and spinach, and topped with tangy kimchi and fresh lime, it’s a sensory feast that satisfies on every level. Ready in just 35 minutes, this customizable ramen is perfect for weeknight dinners, offering an optional protein boost with tofu and an adjustable spice level with chili flakes. Both gluten-free and vegetarian-friendly, it’s a soul-warming, crowd-pleasing dish that’s as nourishing as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 cakes Gluten-free rice ramen noodles
• 2 tablespoons Sesame oil
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Gochujang (gluten-free Korean chili paste)
• 2 tablespoons Low-sodium tamari (gluten-free soy sauce alternative)
• 6 cups Vegetable broth
• 1 medium Zucchini, julienned
• 1 large Carrot, julienned
• 1 cup Mushrooms, thinly sliced
• 3 stalks Green onions, chopped
• 1 cup Tofu, cubed (optional)
• 2 cups Baby spinach
• 1 cup Kimchi (gluten-free)
• 1 tablespoon Sesame seeds
• 0.5 teaspoon Chili flakes (optional, for extra spice)
• 1 whole Lime, cut into wedges (for serving)
• 6 cups Water (for boiling noodles)

Directions

Step 1

Bring 6 cups of water to a boil in a medium-sized pot. Add the gluten-free rice ramen noodles and cook according to the package instructions, usually about 4-5 minutes. Drain, rinse with cold water, and set aside.

Step 2

Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.

Step 3

Stir in the gochujang and tamari. Cook for 1 minute to release the flavors.

Step 4

Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat to medium-low and let simmer for 5 minutes.

Step 5

Add the julienned zucchini, carrot, and mushrooms to the broth. Cook for 3-4 minutes until the vegetables are tender but still crisp.

Step 6

If using tofu, gently add the cubed tofu into the broth and cook for 2-3 minutes to warm through.

Step 7

Add the baby spinach and stir until wilted, about 1 minute.

Step 8

To serve, divide the cooked rice ramen noodles evenly into two bowls. Ladle the hot broth and vegetables over the noodles.

Step 9

Top each bowl with chopped green onions, kimchi, sesame seeds, and chili flakes, if desired. Serve with lime wedges on the side for an extra burst of freshness.

Step 10

Enjoy your Gluten-Free Spicy Korean Ramen while it's hot!

Nutrition Facts

Serving size	(4061.1g)

Amount per serving	% Daily Value*
Calories	1697.0

Total Fat 63.5g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 18.0g
Cholesterol 0mg	0%
Sodium 6119.5mg	0%
Total Carbohydrate 232.8g	0%
Dietary Fiber 35.7g	0%
Total Sugars 45.2g
Protein 72.9g	0%

Vitamin D 14IU	0%
Calcium 1341.5mg	0%
Iron 27.8mg	0%
Potassium 4775.2mg	0%

*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: 31.9%

Protein: 16.3%

Carbs: 51.9%