20 Minute Gluten Free Ramen Recipe
This gluten free ramen is a delicious mix of umami flavors from tahini, tamari, and white miso. It comes together in less than 20 minutes and can be customized a hundred different ways, making it perfect for a quick lunch or a build-your-own family dinner. It’s salty, slightly spicy from garlic and ginger (without any nightshades), and completely satisfying.
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I’m not on TikTok, but I know ramen has been blowing up over there. With good reason.
Ramen is traditionally an inexpensive meal that can be thrown together quickly using whatever you have on hand. This gluten free version is salty, slightly spicy, and packed with flavor from tahini, white miso, and tamari. It’s my go to lunch when there aren’t any leftovers in the fridge. It hits the spot every single time.
Like all recipes on this site, it’s free of gluten, dairy, refined sugar, and nightshades. I promise you won’t miss any of those.
For the noodles, Lotus Foods makes an excellent rice ramen, which cooks up in about four minutes, and comes in those little noodle cakes similar to instant ramen.
This ramen is a fantastic base for any meal. Keep it vegetarian and skip the meat, or add cooked chicken, steak, or pork. Load it up with vegetables like bok choy, mushrooms, edamame, and bean sprouts, or keep it simple with just the broth and noodles. The soup base is delicious however you want it.
It’s a super comforting light meal that hits all the right spots on a cool day (or really any day).
Why You’re Going to Love This Recipe
- Ready in less than 20 minutes for quick lunches or easy dinners.
- Packed with umami flavor from tahini, miso, and tamari.
- Completely customizable, and great for build-your-own family meals.
- Comforting and satisfying, especially on chilly days.
Ingredient Notes
Tahini – I like the raw tahini from Artisana best, but any tahini will work, including the one from Trader Joe’s.
White Miso – You’ll find these most often in a little squeeze pouch. I always have one from Thrive Market around. Trader Joe’s has a good one. And any white miso will work.
Gluten-Free Ramen Noodles – I have only played with Lotus Foods brand ramen noodles. I’ve tried just about all of them, and they all work great in this recipe. I’ve been lucky enough to find a big bag at Costco in the past, but haven’t seen them there recently. I’m sure any rice ramen noodle will work.
Chicken Broth – Use a lightly salted broth. If your broth is heavily salted, the ramen may end up too salty.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Tahini Miso Ramen
In a large heat-safe bowl, mix tahini, ginger, honey, rice vinegar, garlic, tamari, and miso until a smooth paste forms.
In a small saucepan, bring chicken broth to a boil. Add ramen noodles and cook according to package directions (typically 4–8 minutes). Break apart the noodle cake as it softens, stirring occasionally. You may need to flip the noodle cake over since we’re cooking in less liquid.
When noodles are tender, pour the broth and noodles into the bowl with the paste. Stir until fully combined.
Add bok choy, green onions, and any optional toppings. Stir to combine and let the hot broth warm the veggies a bit.
Sprinkle with sesame seeds if desired and serve hot.
Jen’s Recipe Tips
- Watch noodles closely. Gluten-free ramen can become soggy if overcooked. I’ve based these directions on Lotus Foods gluten free ramen noodles. If you’re using different noodles, cook according to directions.
- If you prefer softer bok choy, add it to the pot during the last 2 minutes or so of cooking the noodles.
- Taste and adjust seasoning before serving since tamari, broth and miso can vary in saltiness.
- This recipe can easily be doubled, tripled, or quadrupled to serve more people.
Serving Suggestions
Feel free to mix in your favorite soup vegetables, add soft boiled eggs, or serve it with just noodles and the soup base.
Sometimes if I haven’t been to the grocery, I skip the veggies all together, and it’s still a wonderful quick and easy soup.
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20 Minute Gluten Free Ramen Recipe
Ingredients
For the Soup Base
- 1 tablespoon tahini
- 1 teaspoon ground ginger
- 1½ teaspoons honey
- 1½ teaspoons rice vinegar
- 1 clove garlic crushed
- 1½ teaspoons white miso
For the Ramen
- 1½ cups chicken broth (lightly salted)
- 2½ ounces gluten-free ramen noodles (1 cake, such as Lotus Foods Rice Ramen)
- 3 leaves baby bok choy tough ends chopped off
- 1 green onion (green and white parts)
Optional Toppings
- Black or white sesame seeds
- cooked chicken, steak, or pork
- Edamame
- Bean sprouts
- Sushi ginger
- Mushrooms
Instructions
- In a large heat-safe bowl, mix tahini, ginger, honey, rice vinegar, garlic, tamari, and miso until a smooth paste forms.
- In a small saucepan, bring chicken broth to a boil. Add ramen noodles and cook according to package directions (typically 4–8 minutes). Break apart the noodle cake as it softens, stirring occasionally. You may need to flip the noodle cake over since we’re cooking in less liquid.
- When noodles are tender, pour the broth and noodles into the bowl with the paste. Stir until fully combined.
- Add bok choy, green onions, and any optional toppings. Stir to combine and let the hot broth warm the veggies a bit.
- Sprinkle with sesame seeds if desired and serve hot.
Notes
- Watch noodles closely. Gluten-free ramen can become soggy if overcooked. I’ve based these directions on Lotus Foods gluten free ramen noodles. If you’re using different noodles, cook according to directions.
- If you prefer softer bok choy, add it to the pot during the last 2 minutes or so of cooking the noodles.
- Taste and adjust seasoning before serving since tamari, broth and miso can vary in saltiness.
- This recipe can easily be doubled, tripled, or quadrupled to serve more people.
- Best enjoyed fresh. Leftovers do not store well.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
