Gluten Free Chicken Ramen Recipe
This easy Gluten Free Ramen Recipe with chicken and soft-boiled eggs is SO delicious! Loaded with simple ingredients like fresh veggies, meat, seaweed, and a super tasty broth, this is sure to hit the spot at home. It’s gluten-free with paleo, whole30, low-carb, and vegan options!
Servings: 4 people
Calories: 401kcal
Ingredients
Ramen Broth
- 120 ml 1/2 cup coconut aminos, divided
- 500 ml 2 cups chicken or veggie broth
- 3 g heaped 1/2 teaspoon butter, ghee, or olive oil
- 2 star anise
- 1- inch fresh ginger grated (about the size of the top part of your thumb, before the knuckle)
Chicken, noodles, and vegetables
- 1 onion sliced
- 2 garlic cloves minced
- 135 g 4.75oz shiitake mushrooms, diced or sliced
- 1 head baby bok choy leaves removed and stalks chopped
- 4 chicken breasts
- 1 teaspoon salt
- 4 ramen eggs halved (optional recipe link below)
- 250 g noodles of choice zucchini, sweet potato, palmini, rice noodles
- A few handfuls of dried seaweed optional
- Green onion to garnish optional
Instructions
Ramen eggs (optional):
- Make the ramen eggs earlier that day, or a day or two before if you’re having them. They are amazing in this ramen recipe. Highly recommended, but completely optional. Otherwise, you can boil eggs in a pot on the stove or in an air fryer for about 7 minutes.
Ramen broth:
- Heat all of the broth ingredients on the stove until it simmers. Allow the ramen broth to cook on low heat for about 20 minutes.120 ml 1/2 cup coconut aminos, divided, 500 ml 2 cups chicken or veggie broth, 3 g heaped 1/2 teaspoon butter, ghee, or olive oil, 2 star anise, 1- inch fresh ginger
- Finally, 10 minutes before you're ready to serve the ramen, add the baby bok choy leaves into the broth (turn the heat on if you've turned it off) and allow them to soften up.1 head baby bok choy
Chicken, veggies, and noodles
- Sautée the onions, baby bok choy stalks, and mushrooms until they become soft. This will take about 5 minutes, and then add in the garlic for another 2-3 minutes.1 onion, 135 g 4.75oz shiitake mushrooms, diced or sliced, 2 garlic cloves
- Add the chicken and salt to the pan and brown on each side, flipping at around 5 minutes.4 chicken breasts, 1 teaspoon salt
- Add in the coconut aminos, give it a little stir, place the lid on the pan, and allow everything to simmer for about 20 minutes on low heat, flipping the chicken halfway through.
- Cook whichever noodles you decide on if you want noodles at all! Rice noodles (which I used this time) take about 5 minutes, veggie noodles will take longer to soften up. My favorites are sweet potato or zucchini noodles. You can even use raw bean sprouts! They are a super easy option, just wash them and toss them in the bowl!250 g noodles of choice
- After the 20 minutes have passed, cut into the thickest part of the chicken you can see on each breast, double-checking it has cooked all the way through. If it's still pink, flip, cover, and cook for 5-10 more minutes. When the chicken has finished cooking completely, cut it into slices or bite-sized chunks.
- Finally, in a large bowl start with the noodles if you're having them, followed by the vegetables, chicken, and seaweed, and then pour over the broth (especially on the seaweed if it's dry!). Garnish with Homemade Ramen Eggs!4 ramen eggs, A few handfuls of dried seaweed, Green onion to garnish
Notes
Here is the recipe for the ramen eggs.
Ramen options for other diets:
- Paleo ramen recipe & whole30 ramen recipe: It's really easy to fit this chicken ramen recipe into these diets! Just use a vegetable noodle, such as spiralized zucchini, spiralized sweet potatoes, or bean sprouts. You can also keep things even more straightforward and skip the noodles together.
- Vegetarian/vegan ramen recipe: To make this ramen recipe vegetarian, use vegetable stock in the broth, and replace the chicken with your favorite vegetables from the list above, or tofu. For vegans, do the same and omit the eggs.
- Low carb ramen recipe: This recipe can easily be made low carb by using low carb noodles. Options include zucchini noodles, bean sprouts, and konjac/shirataki noodles (rinsed well). What's your favorite low carb noodle?
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or in a pot on the stove. Heat thoroughly, until everything is piping hot before consuming.Nutrition
Calories: 401kcal | Carbohydrates: 28g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 292mg | Sodium: 1750mg | Fiber: 2g | Sugar: 9g