Today I am going to share with you how to make Gluten Free Ramen Bowls two different ways. Homemade from scratch and then an easy peasy recipe. Keep in mind making it from scratch is very simple to do however in our age of “I want it now” the easy peasy recipe works great. Working hard on something always tastes better in the long run.
First our noodles, you will have to go get some gluten free ramen noodles. We found ours at Costco and I have seen them in our local grocery stores as well.
Broth:
2 tsp sesame oil
2 tsp fresh grated ginger
3 tsp fresh minced garlic
3 Tbsp Tamari (gluten free soy sauce)
2 Tbsp gluten free Mirin
4 cups chicken stock
1 oz dried Shitake mushrooms
salt and pepper to taste
Heat the oil in large sauce pan and add your ginger and garlic. Cook for a few minutes until soft then add in the soy sauce and mirin cooking for another 2 minutes. add stock cover and bring to a boil. Once boiling reduce heat to a simmer and add your mushrooms and let simmer for 10 minutes. Salt and pepper to taste Add your noodles and cook until done.
Toppings: This varies to what you want. It’s often served with a soft-boiled egg, veggies and meat.
suggestions: leftover chicken or thinly sliced beef, carrot sticks, bean sprouts, fresh greens, onions, jalapeno, chives, celery, any kind of veggie
Serve and enjoy.
Now as promised an easy peasy Ramen Bowl:
- Open Box and pour into a sauce pan, bring to boil
2. Add noodles and cook until done
3. place in bowl and add ingredientsI used store-bought match stick carrots, bagged baby spinach, green onions, leftover shredded chicken, and leftover Easter eggs.
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