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Gluten-Free Ramen Noodle Soup

Posted by Smita Kishore on

When I learned I was allergic to gluten a couple years ago, you can imagine my dismay when I realized that ramen noodles and soy sauce were out of the question. While the first year was a struggle, I’ve learned to take cooking into my own hands to create gluten-free alternatives for all of my favorite dishes. This recipe is a weekly delight in our home, especially during these cooler winter months. It's simple and easy to play around with it so I encourage you to make it your own! Enjoy :)

  • INGREDIENTS
    • 1 packet Lotus Foods Organic Millet & Brown Rice Ramen
    • 1 box low-sodium organic vegetable stock
    • 1 cup organic shiitake mushrooms (I like to dice these super small)
    • 1-2 cups fresh organic kale, chopped
    • 2-3 cloves of garlic
    • 1-2 tbsp shredded ginger
    • 1 small shallot,
    • Tofu, cubed
    • Gluten-free tamari sauce (to taste)
    • salt and pepper to taste
    • ½ cup shredded carrots (optional)
    • ½ cup chopped cilantro (optional)
    • 1-2 tbsp toasted sesame seeds (optional)
  • INSTRUCTIONS
    • Tofu
      • Drain tofu and remove excess water
      • Cut into small cubes and drizzle with olive oil, salt, pepper and a little tamari sauce
      • Bake in toaster oven at 350 degrees for 25-30 minutes, flipping 1-2 times in between to prevent burning
    • Ramen Noodles
      • Cook to packet instructions then drizzle with tamari, salt, pepper and keep to the side
    • Broth
      • Heat olive oil in skillet. Once warm, add shallots and sauté until fragrant, about 5 minutes.
      • Add ginger and garlic and sauté for additional 1-2 minutes.
      • Add mushrooms and kale, salt, pepper and tamari sauce to taste and continue to sauté until tender, about 5 minutes or so.
      • Add vegetable stock and 1 cup water, stir well and bring to a boil.
      • Reduce to a simmer and cook for about 20-30 minutes or until the flavors come through (the longer you simmer, the stronger the flavor).
      • Once cooked, stir in ramen noodles and tofu and top with chopped cilantro, shredded carrots and toasted sesame seeds (optional). Note: If you think you’ll have leftovers, I recommend keeping the tofu and noodles separate from the broth because they tend to soak it all up by the next morning. 
      • Tip: Try adding hot sauce or a little red curry paste for an extra kick ;)

 

Gluten-free-ramen-soup-with-tofu-infographic

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