Gluten-free ramen recipe
Immerse yourself in the delectable world of Asian flavors with our gourmet, entirely gluten-free ramen recipe. Delicate rice noodles, combined with a fragrant broth and a variety of fresh vegetables, create a symphony of tastes and textures in every bite. Designed to satisfy the taste buds of ramen lovers while respecting gluten-free requirements, this dish merges the creaminess of its spicy broth with the crunchy vegetables, savory tofu and hard-boiled eggs for an unforgettable culinary experience.
Follow our simple recipe and enjoy a steaming bowl of comforting ramen, suitable for all diets.
Ingredients for the gluten-free ramen recipe
- 200 g rice noodles (or any other type of gluten-free noodles)
For the broth
- 1 liter gluten-free vegetable stock
- 4 garlic cloves, minced
- 1 piece of fresh ginger (approx. 5 cm), peeled and sliced
- 4 tablespoons gluten-free tamari sauce
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon rice vinegar
To garnish
- Fresh vegetables of your choice (carrots, mushrooms, spinach, leeks, etc.)
- Hard-boiled eggs, halved, or diced tofu
- Sesame seeds, scallions
Preparation for the gluten-free ramen recipe
Combine all broth ingredients in a saucepan. Bring to the boil, then reduce the heat and simmer for about 15-20 minutes.
Meanwhile, prepare the noodles according to package instructions. Drain and set aside.
In a frying pan, sauté the vegetables of your choice in vegetable oil until tender.
Add the cooked noodles to the pan with the vegetables. Mix well.
Remove the stock from the heat and strain to seperate the garlic and ginger.
Reserve the stock.
Divide the noodles and vegetables in seperate bowls. Pour the hot broth.
Garnish with hard-boiled eggs, tofu, sesame seeds and scallions.
Serve immediately and enjoy your delicious gluten-free ramen!
