Gluten Free Ramen Noodles
This recipe for gluten free ramen is quick, easy and delicious, and you can even make it into "instant" ramen at school or work!
Yield: 4 ramen noodle cups
Ingredients
For the vegetable bouillon powder
- ½ cup (40 g) nutritional yeast flakes
- 2 tablespoons kosher salt
- 2 tablespoons onion flakes (or 1 tablespoon onion powder)
- 1 ½ teaspoons garlic powder
- ¾ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- ¼ teaspoon wasabi powder (if you can’t find it, leave it out)
- ⅛ teaspoon ground ginger
- 1 tablespoon light brown sugar coconut palm sugar works, too
For the instant soup
- 4 “nests” gluten free ramen or rice noodles
- Raw shredded carrots
- Sugar snap peas blanched in boiling water for 30 seconds
- Sliced button or miniature portobello mushroom blanched in boiling water for 30 seconds
- Fresh baby spinach leaves
- 1 cup extra-firm tofu cubed, (raw or baked as described above), or cooked and diced chicken breasts
- 2 tablespoons gluten free mellow white miso paste I like Miso Master brand
- 4 teaspoons gluten free tamari
- ¼ cup Vegetable Bouillon Powder (recipe above)
- ½ cup fresh scallions chopped (or 2 tablespoons freeze-dried scallion greens)
Instructions
Make the vegetable bouillon powder.
- Place all the bouillon ingredients in a medium-size bowl and mix to combine well. Place in a resealable glass container (a small mason jar works great), and set aside.
Prepare the noodles.
- Cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften.
- Drain in a colander and rinse with cold water to stop the cooking, and set them aside briefly.
- If you don’t plan to assemble the noodle cups right away, toss the softened noodles in a tiny bit of extra virgin olive oil to prevent clumping.
Assemble the instant soup cups.
- Set out four heat-safe jars that can accommodate about 20 fluid ounces in volume (I use 19.6-ounce straight-sided Weck jars).
- In each jar, layer the ingredients in the following order: about 1 cup total vegetables (spinach leaves, carrots, blanched mushrooms, blanched sugar snap peas), 1/2 cup tofu or chicken, 1 1/2 teaspoons miso paste, 1 teaspoon tamari, one nest of softened noodles, 1 tablespoon bouillon powder and, finally, scallion greens to taste.
- Cover and store in the refrigerator until ready to serve.
- You can store assembled cups for up to 3 days if your ingredients are fresh.
Serve the soup cups.
- When ready to serve, if the assembled cup has been refrigerated, allow it come to close to room temperature first.
- Then, fill each container with boiling water (leaving a small space to permit covering the container) and cover tightly.
- Allow the container to steep for 2 minutes. Open, stir gently and enjoy.