Gluten Free Ramen

Gluten Free, Vegetarian


Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4  Servings




1 (4pack) Rice Ramen Noodles

4 Hard Boiled Eggs

¾ cup Grated Carrot

¼ cup Chopped Green Onion

16 oz Firm Tofu, or other cooked protein


Ramen Broth:

4 cloves Garlic, minced

1 tbsp Ginger, minced

1 oz Shiitake Mushrooms, dried

2 tbsp Roasted Sesame Oil

4 tbsp Noble Made Original Coconut Aminos

1 tbsp Avocado Oil

4 cups Chicken Broth

2 cups Water




  1. To make broth: add 1 tbsp avocado oil to medium sized pot and heat up over medium heat. Add minced garlic and ginger and cook for 3-5 minutes until they break down but don’t burn. Add in sesame oil, dried mushrooms, Noble Made Original Coconut Aminos, chicken broth, water and salt.
  2. Bring broth to a boil then simmer for 20 minutes. Taste broth to add salt or chili paste for your preferences.
  3. In a separate pot, boil rice ramen noodles according to instructions.
  4. Once broth and rice noodles are cooked, portion out noodles into 4 bowls, add 1.5 cups broth and top with carrot, one boiled egg, protein of choice and green onions. Serve hot.


This recipe was created by Valerie Skinner of Thyme and JOY.