There’s something oddly comforting about a bowl of ramen. Maybe it’s the steam. Maybe it’s the way noodles slip off your chopsticks with a bit of rebellion. Maybe it’s just the broth – salty, rich, warming. But if you can’t do gluten, most of that classic ramen experience gets tossed aside.

Let’s not do that.

This recipe? It’s for folks like me who still want a bowl that feels like a hug but won’t come back to haunt you later. I’ve gone down the rabbit hole of gluten free ramen noodles – store-bought, hand-rolled, air-dried, sun-dried, spiralized. Some were alright. Most were… not. But this one sticks.

Make it once. You’ll get it.

Active Time: 30 minutes
Total Time: 45 minutes
Servings: 2

Ingredients

For the noodles:

• 1 cup brown rice flour
• ½ cup tapioca starch
• ¼ tsp xanthan gum
• ¼ tsp salt
• 2 eggs (or flax eggs if you’re going plant-based)
• 1 tbsp olive oil
• Water – add as needed until the dough behaves

For the broth and toppings:

• 4 cups vegetable broth
• 2 garlic cloves, minced fine
• 1 tbsp tamari or gluten-free soy sauce
• 1 tsp toasted sesame oil
• 1 cup mushrooms, sliced thin
• A good handful of baby spinach
• Green onions, sesame seeds, chili crisp – whatever you like

Instructions

Preparation

Start with the noodle dough. Mix up the brown rice flour, tapioca starch, xanthan gum, and salt in a large bowl. Make a little well in the middle and crack in your eggs. Add the olive oil and mix with a fork at first, then with your hands once it starts coming together.

If the dough feels too dry, add water in tiny amounts. The texture should be firm but pliable – not too soft, definitely not sticky.

Knead the dough for about five minutes. Cut it in half. Flatten each piece with a rolling pin until it’s about the thickness of a coin. Then slice into strips. You don’t need perfect lines – this is ramen, not ribbon-cutting day.

Set the noodles aside while you handle the broth.

Cooking

Warm sesame oil in a medium pot over low heat. Toss in the minced garlic and let it bloom. Not brown – just fragrant. Add the mushrooms and stir until they soften a little.

Pour in the broth and tamari. Let that simmer quietly for 10 minutes. That’s your base.

In another pot, boil water for the noodles. Drop them in for 3 to 4 minutes. They’ll cook fast. If you overdo it, you’ll get gummy sadness. When they float and firm up, they’re done. Rinse under cold water to stop the cooking.

Toss the spinach into the hot broth just before turning off the heat. It’ll wilt on contact.

Serving

Divide the noodles between two bowls. Pour over the broth. Pile on the mushrooms, spinach, whatever’s floating around. Top it with green onions, sesame seeds, or something spicy if you like heat.

The texture, the richness, the depth – it all comes together fast, but nothing feels rushed.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 420
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 880mg
• Total Carbohydrates: 65g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 12g

Tips and Variations

Some bowls are good. Others are memorable. Here’s how to push this one into the second category:

• Add protein: Tofu, a jammy egg, shredded leftover chicken. Keep it balanced.
• Turn up the heat: A spoon of chili crisp, a swirl of sriracha, or even just cracked pepper.
• Use what you’ve got: Leftover veggies? Throw them in. Corn, peas, even zucchini slices work.

A quick note – homemade gluten free noodles don’t have the shelf life or chew of wheat ones. Cook what you’ll eat. If you have extras, toss them with a little oil before storing so they don’t clump up like a tragic rice ball.

Conclusion

Ramen’s not just food – it’s a ritual. A bowl that gives back. And gluten free ramen doesn’t have to be the sad, tasteless cousin of the “real” thing.

This recipe brings the texture and taste without the stomach drama. Whether you’re chasing that classic flavor or looking to turn pantry scraps into a feast, this bowl delivers.

So roll up your sleeves, dust the counter, and make it happen. Once you do, you won’t miss the old stuff. Not even a little.

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