Gluten Free Ramen Recipe with Miso Broth and Fried Tofu

A good bowl of ramen should feel cosy, savoury and full of texture, and you do not need wheat noodles to get there. This gluten free ramen is built around a quick miso-style broth, with garlic, ginger, chilli, Chinese five spice and a splash of Henderson’s Relish for extra depth.

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Ingredients

This recipe serves 2 people.

For the broth

• 1,000 ml water

• Gluten free miso stock, stock cube or stock paste, enough for 1 litre of liquid

• 2 garlic cloves, peeled and lightly crushed or grated

• 2 tablespoons gluten free soy sauce or tamari

• 1 teaspoon Henderson’s Relish

• 1 thumb-sized piece of fresh ginger, sliced or grated

• ½ teaspoon Chinese five spice

• Chilli, to taste, fresh, dried or as chilli flakes

  
  

For the ramen bowls

• 2 portions gluten free ramen noodles

• 1 marinated egg, halved, or 2 halves per bowl if preferred

• Oyster mushrooms, sliced or torn

• Seaweed, such as nori strips or wakame

• Spring onion, finely sliced

• Fried tofu, sliced or cubed

• Chilli sauce, to serve

  
  

A few ingredient tips

Use a stock you like, because it forms the backbone of the broth. A miso stock works especially well here, but you can also use a gluten free vegetable stock and stir in a spoonful of gluten free miso paste if that is what you have.

For the soy sauce, check the label carefully. Standard soy sauce often contains wheat, so gluten free soy sauce or tamari is the safer choice.

Oyster mushrooms are great in ramen because they have a meaty texture and soak up flavour. Tear them into uneven pieces rather than slicing them too neatly if you want more crispy edges when frying.

Fried tofu can be shop-bought or homemade. If frying it yourself, pat it dry first, then cook it in a little neutral oil until golden on the outside. A crisp edge makes a big difference once it hits the broth.

Method

1. Prepare the toppings. Slice the spring onion, cut the marinated egg in half, prepare the seaweed and set out the fried tofu. If your tofu is not already fried, cook it now in a pan until golden and crisp.

   
   

2. Cook the oyster mushrooms. Heat a little oil in a frying pan over a medium-high heat. Add the oyster mushrooms and cook until browned at the edges. Set them aside while you make the broth.

   
   

3. Start the broth. Add the water to a saucepan and bring it to a gentle simmer. Stir in the gluten free miso stock, or your chosen gluten free stock.

   
   

4. Add the flavourings. Add the garlic, soy sauce or tamari, Henderson’s Relish, ginger, Chinese five spice and chilli. Stir well so everything is evenly combined.

   
   

5. Simmer the broth. Let the broth simmer gently for about 15 minutes. Keep the heat low enough that it bubbles softly rather than boiling hard. This gives the garlic, ginger and spices time to flavour the broth.

   
   

6. Cook the noodles. While the broth simmers, cook the fresh gluten free ramen noodles. This is only takes 2-3 minutes if you are using my recipe.

   
   

7. Rinse the noodles. Drain the noodles and rinse them briefly under cold water. This stops the cooking and helps remove excess starch.

   
   

8. Taste the broth. Taste and adjust before serving. Add more gluten free soy sauce or tamari for saltiness, more chilli for heat, or a splash more Henderson’s Relish for tang.

   
   

9. Assemble the bowls. Divide the noodles between two bowls. Pour over the hot broth, then add the fried tofu, oyster mushrooms, seaweed, spring onion and marinated egg.

   
   

10. Finish and serve. Spoon over chilli sauce to taste and serve straight away while the broth is hot and the tofu still has some crispness.