Introduction
This creamy gluten-free ramen is a comforting bowl of noodles in a rich garlic sesame broth, topped with fresh scallions and a drizzle of chili oil. It’s warming, full of flavor, and easy to make at home without gluten. Perfect for cozy nights when you crave restaurant-style ramen in your own kitchen.
Ingredients
200 g gluten-free ramen noodles (or rice noodles)
1 tbsp sesame oil
3 garlic cloves, minced
1 tsp ginger, grated
3 tbsp white miso paste (gluten-free)
2 tbsp tahini (sesame paste)
4 cups vegetable broth (gluten-free)
1 cup unsweetened soy milk (or oat milk)
1 tbsp gluten-free soy sauce or tamari
1 tbsp rice vinegar
1 tsp chili oil (optional, for spice)
2 green onions, sliced (for garnish)
1 tsp toasted sesame seeds (optional)
Pinch of salt and pepper to taste
Instructions
Cook noodles: Prepare gluten-free ramen or rice noodles according to package instructions. Drain and set aside.
Make broth base: In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant (about 1 minute).
Add flavor: Stir in miso paste and tahini, mixing well to form a smooth paste.
Simmer broth: Pour in vegetable broth and soy milk. Stir until creamy. Add soy sauce and rice vinegar. Simmer for 10 minutes.
Assemble ramen: Divide cooked noodles into bowls. Ladle hot broth over the noodles.
Finish & serve: Top with green onions, sesame seeds, and a drizzle of chili oil. Serve hot and enjoy!