Gluten Free Ramen Noodles
If you love ramen soup, I think you'll agree that this recipe for gluten free instant noodle cups proves that gluten free ramen noodles are quick, easy and delicious!
Yield: 4 noodle cups
Ingredients
For the bouillon Powder
- ½ cup (40 g) (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 or coconut palm sugar
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 cubed extra-firm tofu (raw or baked as described above) or cooked and diced chicken breasts
- 2 tablespoons gluten free miso paste
- 4 teaspoons gluten free tamari
- ¼ cup Bouillon Powder (from above)
- ½ cup chopped fresh or 2 tablespoons freeze-dried scallion greens
Instructions
Make the 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.
Notes
Adapted from Serious Eats Instant Noodles. Originally published on the blog in 2014. In 2020, video, some photos, some text new, recipe adapted slightly but largely unchanged; more text resources added in 2023.