Gluten Free Ramen with Rice Noodles
A steaming bowl of ramen is one of the most comforting things you can eat, and this version delivers every bit of that deep, savory satisfaction without a drop of wheat in sight. The key swap here is dried rice noodles cut to ramen-width, which soak up the broth beautifully and hold their texture far better than you might expect. Tamari stands in for traditional soy sauce throughout — both in the rich chicken broth and in the quick marinade for the soft-boiled eggs — keeping every layer of flavor intact and safely wheat-free. The broth itself is built from sesame oil, garlic, ginger, and a touch of tomato paste before the chicken thighs are poached right in the pot, making it deeply layered with very little effort. Those jammy marinated eggs, with their barely-set yolks and glossy tamari-mirin coating, are genuinely the kind of topping you'll want to make in batches just to have on hand. Tucked nori sheets and a scatter of sesame seeds finish each bowl with that unmistakable ramen-shop feel. This recipe serves four, so it's just as good for a weeknight family dinner as it is for impressing anyone who assumes this style of bowl is off the table for them.
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (ramen-width, about 3mm)
For the broth
- 1 tbsp sesame oil
- 4 scallions, white and green parts separated, thinly sliced
- 1 tbsp fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 6 cups chicken broth
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce (optional)
For the chicken
- 1 lb boneless, skinless chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
For the soft-boiled eggs
- 4 large eggs
- 2 tbsp tamari
- 2 tbsp mirin
- ¼ cup water
For serving
- 4 sheets nori, halved
- 2 tsp sesame seeds (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the rice noodles according to package directions until tender but not mushy, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
- 2
While the noodles cook, heat the sesame oil in a large pot over medium heat until shimmering. Add the white parts of the scallions, ginger, and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Watch the garlic closely so it doesn't brown.
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