Gluten-Free Ramen RecipeJanuary 18th, 2018
Behold, the magic of wonder noodles! This quick-cooking ingredient is made from a starch found in the konjac yam that has been used for centuries in Asian cuisine. At just 10 calories per package, they’re a perfect addition to your pantry to help make dinner in a flash. Pair with your favorite sauces for a gluten- and grain-free take on pasta or use in noodle soups, like our ramen recipe. The broth features vibrant ingredients like fish sauce, ginger, and garlic, plus shiitake mushrooms and green onions. Top it off with hard-boiled eggs cooked only 6 minutes for a custardy yolk that’ll add richness.
Yield: 2 servings
Active Time: 15 minutes
Total Time: 25 minutes
For the broth
1 tablespoon Thrive Market Organic Virgin Coconut Oil
1 teaspoon fresh ginger, finely chopped
2 cloves garlic, finely chopped
4 cups Thrive Market Organic Chicken Bone Broth
1 cup water
2 dried shiitake mushrooms
3 strips Thrive Market Sea Salt Seaweed Snack or ½ teaspoon fish sauce
1 tablespoon Thrive Market Organic Coconut Amino Sauce
½ teaspoon granulated sugar
1 cup sliced cremini mushrooms
Make the broth
Swirl coconut oil into a medium stock pot over medium heat. Add ginger and garlic and sauté until fragrant, about 30 seconds. Add chicken broth and water; bring to a simmer. Add shiitake mushrooms, seaweed or fish sauce, coconut aminos, and sugar; simmer for 10 minutes. Strain into a large bowl; discard solids. Return broth to pot, then add sliced cremini mushrooms and simmer an additional 5 minutes, until tender.
Make the soup
While the broth simmers, drain noodles and rinse thoroughly. If you haven’t prepared them in advance, this is also a good time to boil the eggs. For easy peeling, shock them in a bowl of ice water after cooking. Divide noodles between two bowls and top each with an egg, some green onions, and chili flakes. Add a ladle of broth and serve immediately.
Recipe credit: Angela Gaines