Ramen is one of those wonderful comfort foods that everyone seems to enjoy. It is difficult to find ramen at restaurants that is gluten free, but this is a simple, and healthy way to enjoy this at home. We had ours with vegetables and homemade bone broth to boost the nutrition level. My boys loved it, and especially enjoyed attempting to eat it with chopsticks. 🙂 They only ate a few of the veggies, but at least they had some bone broth!
A few notes about the recipe:
- I found the ramen at Costco, but you can also order it from Amazon! It’s so easy to cook, and is a great pantry staple to keep on hand.
- You can change this up by trying different vegetables, and you could use vegetable stock to keep it completely vegetarian.
- Another great addition would be to top it with a soft-boiled egg. I will definitely do this next time!
- The boys and I each had one of the squares of ramen, so we used 3. The ramen comes with 12 to a pack I believe.
- I make bone broth in the crock pot (recipe here), but you can also buy it. I’ve tried Kettle and Fire and also Bona Fide Provisions brand, and they are great.
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Ingredients
- 6 cups bone broth
- 8 cups water
- 4 pieces ramen noodles Lotus Foods brand gluten free
- 4 zucchini sliced
- 6 oz mushrooms cut in half or quarters (depending on the size)
- 2 Tbsp avocado oil or olive oil
- salt and pepper
- 2 cups baby spinach
- gluten free soy sauce or coconut aminos
- chili sauce
- sesame seeds
- 4 green onions green part only, sliced thin
Ingredients
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Instructions
- In a pot, heat the bone broth to a simmer. In another large pot, bring the water to a boil.
- Heat 2 sauté pans and add 1 Tbsp oil to each. Once the pans are hot, add the zucchini to one and the mushrooms to the other. Sauté until the vegetables are browned. They do not need to be cooked until soft, but brown on the edges. I cooked them over medium-high heat. Once they are browned, season with salt and pepper. (If you salt them before they are finished cooking, they can turn soft). Turn the heat off.
- While the vegetables are cooking, add the ramen to the water. (There are also cooking directions on the package). You'll break them up with a fork after they've been in the water for about a minute. Then it takes another 3 minutes to finish cooking. Drain and rinse with cold water.
- Add 1/2 cup loosely packed spinach to each bowl. Spoon some of the bone broth on top of the spinach and let it wilt slightly.
- Add ramen to each bowl. Then add the zucchini and mushrooms. Add some soy sauce and chili sauce (optional) to each bowl to season. Top with sesame seeds and green onions.
- **You can do more broth if you want it more of a soup consistency. And add any veggies that you prefer.
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Looks delicious!!!! My husband is doing the Daniel fast so this will be a great family dinner option.
I finally picked up ramen noodles at whole foods this week and plan on making this later this week.
Yay! Let me know how you like it. 🙂