This one-pot miso tofu gluten-free ramen is a healthy and savory lunch that you can prepare in 10 minutes.
For me, it’s lots of happy childhood memories. And, of course, the convenience and good flavors.
Growing up in China, ramen noodles always meant special fun treats for people from my generation. I know, it sounds silly. After all, It’s just noodles in a bag with some spices and dehydrated green onions.
During my elementary school years, my brother and I would get so excited about boiling a bag of ramen noodles (a.k.a instant noodles, in Chinese) for breakfast or snack. While waiting for the noodles to cook, we would often play a few hand clapping games to countdown the time.
Sometimes happiness can be just that simple, can’t it?
Things changed when I started the gluten-free diet. I had to skip the section of ramen noodles in grocery stores totally. I figured I would never be able to eat ramen noodles again.
However, I found my favorite gluten-free ramen noodle last summer. This Lotus brand rice ramen noodles are made of millet and brown rice (Not sponsored). I couldn’t believe my eyes when I first read the ingredients. Woohoo! Gluten-free ramen noodles. Rock on!
Not only do they taste as good as those I had when I was a child, but they also cook quick, about 4 minutes. As you know, most gluten-free pasta takes 8-12 minutes to cook. I have to say, this new find makes my busy life easier.
This one-pot miso tofu gluten-free ramen is definitely one of our family’s favorites. Vegetable broth, miso paste, roasted tofu, green leafy vegetables, bamboo shoots, and some red seaweeds are all you need. If you don’t have prepared roasted tofu, you can boil a few pieces of tofu in the broth with the noodles. Tastes awesome either way!
It’s easy to be creative with this one-pot miso tofu gluten-free ramen. Add mushrooms, chili peppers, napa cabbage, daikon radish. The list is endless. Since it cooks so fast, I have to find short hand clapping games to do with my 4-year-old son Leo while waiting.
- 2 cups vegetable broth
- 2 cups water
- 2 blocks gluten-free ramen noodles
- 1 tablespoon miso paste
- 3 oz bamboo roots shredded
- ½ cup green leafy vegetables
- 1 tablespoon gluten-free soy sauce
- ½ sheet Chinese dried seaweed tear into pieces (see note)
- 4 oz roasted tofu see note
- 1 teaspoon pure sesame oil
- ¼ teaspoon salt or less to taste
- 2 teaspoons green onion chopped
- Bring vegetable broth and water to a boil. Add ramen and bamboo roots. Cook for 3 minutes until the ramen is almost cooked. Add green leafy vegetables and cook for an additional 1 minute.
- Remove the pot from heat. Add the remaining ingredients and garnish with green onion. Serve immediately.
- I used “sand-free” precleaned red seaweeds. It came in a round package. You should be able to find it in most Chinese grocery stores in US.
- If you don’t have time to make the roasted tofu, you can add 8 oz fresh tofu into the pot and boil with ramen together.