Gluten Free Vegetarian Ramen
 
Prep time
Cook time
Total time
 
Forget the packaged stuff and make this intensely flavorful, soul warming Gluten Free Vegetarian Ramen Bowls. Spice up the broth to your liking and dive into this colorful bowl of crisp and tender veggies!
Author:
Recipe type: Soups
Serves: 6-8 servings
Ingredients
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 small onion, cut into thin strips
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • ½ teaspoon grated ginger (1 teaspoon ground)
  • ½ teaspoon grated turmeric (3/4 teaspoon ground)
  • salt and pepper
  • 6 cups chicken stock or veggie broth
  • 3 tablespoons gluten free soy sauce
  • 1-2 tablespoons sambal oelek (or sriracha)
  • 1 teaspoon fish sauce or oyster sauce (optional)
  • 2 cups shredded carrots (I used already shredded bagged carrots)
  • 1 package Bgreen organic brown rice noodles (8.8 oz)
  • 6 eggs
  • 1½ cups shredded purple cabbage
  • 1½ cups mung bean sprouts
  • toppings: toasted sesame seeds, green onions, cilantro
Directions
  1. Soft boil eggs by heating water in a saucepan to boiling. Once boiling, gently place cold eggs in water. Cook for 7 minutes for a runny yolk or 8-9 for a custardy yolk. Immediately remove and place in an ice cold water bath. Let cool for at least five minutes before gently peeling and setting aside.
  2. While eggs are boiling, begin making ramen. Heat sesame oil and olive oil in a large cast iron pot or soup pot over medium heat. Once pot is hot enough that a drop of water sizzles, add onion and mushrooms. Season with salt and pepper. Stir to coat. Cook for 5-6 minutes or until onion is tender and beginning to caramelize, stirring occasionally to avoid burning.
  3. Add garlic, ginger, and turmeric and cook an additional 1-2 minutes until fragrant. Add chicken stock (or veggie broth), soy sauce, 1 tablespoon sambal oelek (or sriracha), and fish sauce. Increase heat to medium high and bring to a boil.
  4. Once boiling, add ramen and carrots. Reduce heat to medium and boil for 5 minutes. Remove from heat. Season to taste with additional salt, pepper, and sambal oelek.
  5. To assemble, spoon soup into bowls. Arrange purple cabbage, mung bean sprouts, and halved egg on top. Sprinkle egg with pepper and toasted sesame seeds. Garnish with cilantro and green onions.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-vegetarian-ramen-recipe/