Need to warm up on a chilly day? This gluten-free ramen soup is packed with nutrition, veggies, and serious gut-healing potential thanks to ginger, garlic and bone broth. See recipe notes for paleo, vegetarian and grain-free suggestions.
- 6oz dry gluten-free ramen* or rice noodles, OR 3 cups veggie noodles of choice (zucchini, daikon, etc), OR 2 packages shirataki noodles (for a paleo version**)
- 2 eggs
- 2–3 baby bok choy, sliced into bite-size pieces
- 2 cups enoki and/or shiitake mushrooms
- 2 small green onions, shaved into ribbons with a veggie peeler
- 2 tsp coconut oil
- 2 cloves minced garlic
- 1 tbsp minced ginger
- 4 cups organic chicken bone broth (or vegetable broth, if vegetarian)
- 1 cup water
- juice of 1/2 lime
- 1 tbsp light/white miso
- coconut aminos + sriracha (optional, to taste)
- to serve: fresh cilantro, mint, lime wedges, sesame seeds, seaweed salad***, pickled ginger
- Bring a small saucepan of water to a boil. Carefully lower 2 eggs in with a spoon and cover the pot partially with a lid. Boil on medium heat for 8 minutes.
- Remove eggs from the heat immediately and transfer them into a bowl of ice water. Set aside to chill.
- Cook rice noodles or ramen according to package directions in water. Once they’ve softened (but aren’t mushy), drain well and run under cold water. This will remove the excess starch on the outside which can cause the noodles to clump together.
- If you’re making veggie noodles with daikon or zucchini, simply spiralize them – no cooking required. For shirataki noodles rinse and drain well.
- Divide the noodles between 2 bowls.
Prep the veggies:
- Chop the bok choy and mushrooms (if large). Divide them between the bowls.
- Peel the green onions into ribbons and slice the limes. Set aside with the fresh herbs and other garnishes.
Make the broth:
- Melt the coconut oil in a large saucepan. Stir fry the garlic and ginger over high heat for 1-2 minutes or until fragrant. Add the broth, water and lime juice.
- Let the broth get hot, but not boiling. Whisk in the miso until dissolved, then season to taste with coconut aminos and sriracha. (Note that whisking miso into boiling liquid can destroy some of its gut-friendly benefits.)
- Pour the hot broth over each bowl of noodles and veggies.
- Carefully peel the eggs and slice in half. Arrange the green onion ribbons and eggs on top of each bowl. Garnish with fresh herbs and serve with remaining garnishes/sides.
* Most ramen noodles are made of wheat, which means they’re not gluten free. However there are a few brands that offer gluten-free ramen noodles made with gluten-free flours, including Lotus Foods. I highly recommend their millet + brown rice ramen, as well as the forbidden rice ramen.
** Shirataki noodles, or ‘miracle noodles’ are a grain-free, low carb alternative to regular ramen. Know that they need a really good rinse in order to get their packaging liquid (which smells and tastes a bit funny) off. Run them under cold water then strain a few times before using.
*** Many store-bought pre-made seaweed salads contain sugar and not-so-heathy oils. Instead, try a dry mix and rehydrate with hot water and a bit of rice vinegar. I like to mix 1 packet of Seasnax SeaVegi with about 2/3 cup hot water until rehydrated, then drain and toss in 1 tbsp rice vinegar, juice of 1/2 lime, a drizzle of sesame oil and sesame seeds.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: soup
- Method: stovetop
- Cuisine: Asian