Gluten Free Ramen Soup
My kids have often seen their school friends eat the “2 minute” noodles, yeah we all know the ones! It’s a very rare day that i let my kids eat those as, like all of us lived on them at one stage in life and know just how nasty they are.
This ramen soup recipe is my attempt to make a healthier ramen soup that kids will actually like. You can add anything you like also, meat more veg, egg it’s totally up to you and your kids.
- 1 litre low sodium chicken stock
- 1/2 teaspoon Chinese 5 Spice
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup zucchini
- 1 cup peppers
- 1 cup maitake mushroom or any mushroom
- 1/4 cup spring onions
- 2 tablespoons olive oil
- 2 cups gluten free ramen noodles (rice noodles) or more if you like more noodles
- 1 teaspoon rice wine
- 1 teaspoon tamari (or gluten free soy sauce)
Boil water in a pot and cook gluten free ramen noodles per package directions.
Drain cooked noodles in a collander and rinse with cold water.
In a pan, saute all vegetables for 5-8 minutes until done.
In a pot, add chicken stock, tamari, rice wine, and spices. Bring to a boil then simmer for another 10 minutes.
Add noodles, vegetables and broth to a bowl and enjoy hot.
Gluten Free back to school snacks
Nutrition Facts of Gluten Free Ramen Soup
Amount Per Serving (1 g)
Calories 312Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Sodium 2108mg 88%
Potassium 542mg 15%
Total Carbohydrates 35g12%
Dietary Fiber 2g 8%
Protein 10g 20%
Vitamin A 5.2%
Vitamin C 44.5%
* Percent Daily Values are based on a 2000 calorie diet.