Gluten Free Ramen Style Noodle Soup Recipes
GLUTEN FREE RAMEN-STYLE NOODLE SOUP
Make and share this Gluten Free Ramen-Style Noodle Soup recipe from Food.com.
Provided by Az B8990
Categories Clear Soup
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Place the noodles, bouillon cubes, and water in a smal pot. Bring to a boil. Add the vegetables if using.
- Cook for approximately 3 minutes, until the noodles are tender.
- If desired, add cayenne to spice up the soup.
- If desired, break the egg into the soup and stir quickly to mix. Cook for just a minute or so, until the egg is cooked.
- To make into a meal - add some left over chicken, beef, or shrimp.
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- Bring broth (or water + bouillon cubes) to a boil in a medium pot. Add tamari, honey, and ginger, then add 2 ramen noodle nests and mushrooms to the boiling broth. Lower heat to a rolling boil and cook for about 2 minutes until noodles are al dente (cooked through but not fully softened).
- Add two quarters of the baby bok choy to the broth and cook for another minute. Remove pot from heat.
- Divide contents of pot into two soup bowls, topping each bowl with a hard or soft boiled egg, scallions and fresh cilantro. Serve immediately.
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- Make the broth: In a large soup pot, combine 10 cups water and the broth ingredients, then bring it to a boil. Turn the heat down to a bare simmer and cook 3 hours, or until the meat falls easily off the bones. Strain; keep hot.
- To serve, cook the noodles according to the directions on the package. Into 6 deep bowls, divide the noodles, hot broth, bok choy, and halved eggs. Garnish with the reserved onion tops.
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