Easy Gluten Free Ramen With Chicken

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There are few things I love more than a hot, steaming bowl of ramen, especially on a cold winter day here in New England. Traditionally prepared ramen is my idea of the perfect comfort food, but it requires quite a bit more work than I’m able to dedicate. This gluten free ramen recipe is how I like to make it at home, and it’s a delicious, healthier alternative to those instant ramen noodle packets you’ll find at the store.

An authentic ramen recipe typically involves slow simmering meats, homemade broth, and perhaps some fermented vegetables and a bit of nori. In this recipe I take a few shortcuts by using store bought broth, cooked chicken, and freshly chopped herbs. Usually ramen is also topped with a soft boiled egg, but here I top mine with a fried egg to speed up the preparation time. If you’d prefer to use a soft boiled egg, you can see some cooking tips for that below in the recipe. The best part? When you break that egg yolk, and all that rich, silky flavor spills out in to the soup and over the noodles. Pure heaven.

Gluten Free Ramen

I’m avoiding gluten, so I’m using gluten free noodles and tamari in this. If you’re looking for gluten free noodles, Amazon has a few options, including my favorite from Lotus Foods. If you aren’t gluten-free, you can certainly use traditional ramen noodles and and a low sodium soy sauce.

5 from 2 votes

Easy Gluten Free Ramen with Chicken

An easy recipe for chicken ramen that has plenty of rich flavor and fresh ingredients. The perfect bowl of comfort food!
Servings 4
Prep Time 15 mins
Cook Time 30 mins


  • 1 lb cooked chicken see notes
  • 1.5 tbsp sesame oil
  • 1.5 tbsp fresh ginger peeled and finely chopped
  • 1.5 tbsp fresh garlic peeled and finely chopped
  • 3/4 cup low sodium tamari low sodium soy sauce can be used
  • 2 tbsp rice vinegar
  • 8 cups chicken stock
  • 1 cup mushrooms I used shiitake
  • 10 oz dried ramen noodles
  • salt and pepper to taste
  • 4 eggs
  • 1 cup fresh cilantro chopped, for garnish
  • 1 cup scallion thinly sliced, for garnish


  • Heat the sesame oil in large pot over medium heat.
  • Add in your mushrooms, and cook them for about 5 minutes or until softened. You don't want them to brown.
  • Add in your garlic and ginger, stirring continuously for about two minutes, just until the garlic is fragrant.
  • Stir in your tamari and vinegar, and let it cook for about a minute.
  • Add in your stock, and simmer for 15 minutes.
  • Season with salt and pepper to taste.
  • While your stock is simmering, cook your ramen according to the packaging instructions. Do not rinse them with cold water.
  • Cook your eggs to your desired doneness. I fried mine in a bit of sesame oil, and left the yolk soft and runny. If you'd prefer a soft boiled egg, you can cook this by gently lowering your eggs in to simmering water. Simmer your eggs for about 8 minutes, then transfer them to an ice bath. Let them sit for 4 or 5 minutes and carefully peel the eggs. Gently cut the eggs in half, and serve 1 full egg per bowl of soup.
  • To assemble your ramen bowls, divide your noodles evenly in four large soup bowls. Top with cooked chicken, and ladle some broth and mushrooms in to the bowls. Top with your eggs and cilantro and scallion for garnish.


I used leftover roasted chicken in this recipe. If you want to cook some chicken for this recipe, you can bake 4 bone-in chicken breasts. I rub the skin with a bit of olive oil, salt, and pepper, and bake at 375°F for about 45 -60 minutes, until the juices run clear and the internal temperature of the chicken reaches 165°F. Let the chicken rest for 10 minutes, then carefully cut the meat from the bones. You can leave the skin on or off, as you prefer.
Calories: 639kcal
Course: Main Course, Soup
Cuisine: Japanese


Calories: 639kcal | Carbohydrates: 54g | Protein: 63g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 1957mg | Potassium: 1118mg | Fiber: 5g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 6mg
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