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easy vegan ramen

Gluten Free Ramen

This gluten free ramen is protein packed, flavourful and only takes 30 minutes to make!
Course Main Course
Keyword gluten free noodles, ramen
Prep Time 13 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings 4 people
Author Robin


  • 1-2 tsp oil of choice
  • 1 cup mushrooms (shitake or cremini- sliced thinly)
  • 3 cloves garlic (finely chopped)
  • 2 inch chunk of ginger (finely chopped)
  • 1 1/2 tbsp miso paste (brown or white)
  • 3 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tsp maple syrup
  • 4 cups vegetable broth
  • 2 brown rice ramen cakes (Lotus Foods)
  • 1 block of extra firm tofu (350g- cut into small cubes)
  • 1/4 cup sliced green onion (to add at the end)


  • Finely slice the mushrooms (option to use a mandolin). Finely chop the ginger and garlic. Option to add the ginger and garlic to a food processor to do the chopping for you (as I like to).
  • Heat a large pot over medium heat and add 1-2 tsp of oil in. Once hot, add the mushrooms, ginger and garlic. Saute for a few minutes until the mushrooms just start to brown. Then add the miso paste and whisk it in along with the tamari, sesame oil and maple syrup. Whisk it all together and then add the vegetable broth.
  • Bring the broth to a slight boil and then let it simmer for 10 minutes.
  • After 10 minutes, add in the 2 ramen noodle cakes and the tofu cubes and over medium heat let the noodles cook until they are soft. This will depend on the ramen noodles you use, but roughly 5 minutes more.
  • To serve, dish out the ramen and top with sliced green onions.
  • This gluten free ramen is best fresh.