Soy-Free Authentic Ramen Noodle Soup

Dive into the comforting warmth of this Soy-Free Authentic Ramen Noodle Soup, a flavorful twist on the beloved Japanese classic that’s perfect for those avoiding soy without compromising on taste. Crafted with a rich, homemade broth infused with the earthy depth of dried kombu, fresh ginger, and garlic, this recipe delivers layers of umami-packed goodness. Tender, shredded chicken thighs are lightly sautéed with sesame oil for a crispy finish, while vibrant carrots, fresh spinach, and soft-boiled eggs add a beautiful medley of textures and colors. Completed with springy ramen noodles and garnished with nori strips and green onions, this hearty bowl of soy-free ramen is both wholesome and satisfying. Ideal for meal prep or a family dinner, this allergy-friendly ramen is quick enough for weeknights yet impressive enough for special occasions.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 cups Chicken or vegetable broth
• 2 pieces Boneless chicken thighs
• 2 inches Ginger
• 4 Garlic cloves
• 1 Leek
• 1 piece Dried kombu (edible kelp)
• 3 tablespoons Miso paste (soy-free)
• 12 ounces Ramen noodles
• 2 tablespoons Sesame oil
• 1 teaspoon Salt
• 1 Carrot
• 2 cups Baby spinach
• 2 Green onions
• 2 Soft-boiled eggs
• 1 Nori sheets

Directions

Step 1

Peel and slice the ginger into thin coins. Crush the garlic cloves with the side of a knife to release their flavor.

Step 2

Rinse the leek thoroughly, removing dirt between the layers, and slice it into thin rings.

Step 3

In a large pot, combine the chicken broth, chicken thighs, sliced ginger, crushed garlic, sliced leek, and kombu.

Step 4

Bring to a simmer over medium heat and let it cook for about 25 minutes or until the chicken is cooked through.

Step 5

Remove the cooked chicken thighs and set them aside. Once cool, shred the chicken using two forks.

Step 6

Strain the broth into another pot to remove the solids, and return it to a simmer.

Step 7

Add miso paste to the broth, stirring until it completely dissolves.

Step 8

Heat sesame oil in a pan over medium-high heat. Add the shredded chicken and season with salt. Sauté until slightly crispy, about 5 minutes.

Step 9

In a separate pot, cook the ramen noodles as per package instructions. Drain and set aside.

Step 10

Peel the carrot, then julienne it into thin matchsticks.

Step 11

Chop the nori sheet into strips and the green onions into thin rounds.

Step 12

Divide the cooked noodles among four deep bowls. Top with a handful of fresh spinach, shredded chicken, carrot sticks, and slices of soft-boiled egg.

Step 13

Ladle the hot miso broth over each bowl until the ingredients are submerged.

Step 14

Garnish with green onions and nori strips before serving.

Nutrition Facts

Serving size	(2613.7g)

Amount per serving	% Daily Value*
Calories	2543.0

Total Fat 81.7g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 13.4g
Cholesterol 635.4mg	0%
Sodium 11470.5mg	0%
Total Carbohydrate 328.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 25.8g
Protein 135.4g	0%

Vitamin D 88IU	0%
Calcium 486.0mg	0%
Iron 13.1mg	0%
Potassium 2728.1mg	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: 28.4%

Protein: 20.9%

Carbs: 50.7%