Gluten Free Sesame Shrimp Rice Noodle Soup
This bowl is the kind of deeply savory, soul-warming soup that feels like it took hours but actually comes together in well under 30 minutes. Silky rice noodles sit in a fragrant broth built on ginger, scallions, tamari, and a splash of rice vinegar, with plump shrimp and tender baby bok choy rounding out every spoonful. The key swap that makes this work without gluten is tamari in place of regular soy sauce — it delivers the same rich, umami depth without any wheat, so the broth tastes full and complex rather than like something is missing. A drizzle of toasted sesame oil right before serving ties everything together with a nutty, aromatic finish that makes the whole kitchen smell incredible. One thing worth noting: if you opt for the chili garlic sauce, just double-check the label to confirm it's certified gluten free, since that's one ingredient where formulations can vary by brand. The recipe serves four, making it a solid weeknight dinner that's easy to scale and even better the next day once the flavors have had a chance to meld.
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Learn more →Ingredients
4 servings
For the noodles
- 6 oz dried rice noodles (thin or medium width)
For the broth
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced, white and green parts separated
- 6 cups chicken broth
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce (gluten free) (optional)
For the shrimp
- 1 lb large shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp white pepper
For the vegetables
- 3 heads baby bok choy, halved lengthwise
For serving
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds, toasted (optional)
Instructions
- 1
Bring a medium pot of water to a boil. Add the rice noodles and cook according to package directions until just tender, about 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
- 2
In a large pot, heat the neutral oil and 1 tbsp sesame oil over medium heat until shimmering. Add the scallion whites and grated ginger and cook, stirring, until fragrant and softened, about 2 minutes.
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