Gluten-Free Ramen with Rice Noodles

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup cooked protein (shredded chicken, cooked beef, cooked lentils, or cooked beans) 1 cup cooked protein (shredded chicken, cooked beef, cooked lentils, or cooked beans)
• 1 medium onion, diced 1 medium onion, diced
• 2 medium carrots, sliced 2 medium carrots, sliced
• 2 stalks celery, sliced 2 stalks celery, sliced
• 1 medium potato, diced 1 medium potato, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (optional, 14.5 oz) 1 can diced tomatoes (optional, 14.5 oz)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste
• 8 oz gluten-free rice noodles 8 oz gluten-free rice noodles

Instructions

1. 1

   Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. The onions should become translucent and the garlic should smell sweet.

2. 2

   If using meat or poultry, add the cooked protein to the pot and stir it around for about 2 minutes to warm through and lightly brown any edges. If using lentils or beans, you can add them in the next step.

3. 3

   Add the sliced carrots, celery, and diced potato to the pot. Stir well to coat them in the oil and aromatics, then sauté for another 3-4 minutes until they begin to soften slightly. If using the optional diced tomatoes, add them now and stir.

4. 4

   Pour in the certified gluten-free stock, ensuring it covers all the vegetables and protein. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork. The broth should develop a rich aroma.

5. 5

   While the soup simmers, prepare the gluten-free rice noodles according to package directions, usually by boiling them in water for a few minutes until tender. Drain them well and set aside. If you prefer a thicker soup, whisk the cornstarch slurry into the simmering broth. Continue to simmer for an additional 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency. Season the ramen with salt and pepper to taste.

6. 6

   To serve, divide the cooked gluten-free rice noodles among four bowls. Ladle the hot ramen soup generously over the noodles, ensuring each bowl gets a good portion of vegetables and protein. Serve immediately and enjoy the comforting warmth.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.