Rice noodles form the backbone of this deeply savory ramen, giving that classic springy, slurpable bite without any wheat-based noodles in sight. The broth builds real depth from sesame oil, ginger, garlic, and a spoonful of tomato paste, simmered with tamari and rice vinegar into something rich and layered. Chicken thighs poach right in that broth until they're tender enough to shred, soaking up all that umami along the way. A jammy, tamari-marinated soft-boiled egg gets tucked into each bowl for extra richness, and torn nori adds a briny, savory finish. Finished with scallions and a scatter of sesame seeds, this bowl delivers all the comfort of a classic noodle shop favorite. It's a satisfying, restaurant-quality option that fits easily into a wheat free kitchen.
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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.
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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