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4.25 from 4 votes
gluten free ramen
Gluten Free Ramen Soup with Chicken, Eggs and Bean Sprouts {GF}
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Warm up with this comforting gluten free ramen chicken soup with eggs, bean sprouts, snap peas, noodles, cilantro and lime juice. The ultimate comfort food. Dairy Free too. Skip the take out and make this ramen soup at home instead.

Course: Soup
Cuisine: Asian, dairy-free, gluten free, Healthy, Japanese
Servings: 6
Calories: 410 kcal
Author: Vicky Berman
  • For the chicken:
  • 1 teaspoon extra virgin olive oil
  • 1 pound ground chicken can use turkey instead
  • 1 teaspoon gluten free tamari
  • 1 teaspoon sesame oil
  • For the soup:
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons diced red onion
  • 2 tablespoons red curry paste
  • 2 tablespoons shrimp paste can omit or use a bit more red curry paste instead
  • 2 tablespoons cashew butter can use peanut butter instead
  • 1-2 tablespoons fish sauce can use gluten free tamari instead
  • 7 cups chicken broth
  • 1 teaspoon sesame oil
  • 8 ounces sugar snap peas
  • 6 ounces gluten free ramen noodles or thin rice noodles cooked according to package directions
  • 4 eggs soft boiled
  • 6 ounces bean sprouts
  • to garnish: lime juice chopped cilantro
  1. For the chicken: heat pan over medium heat and add teaspoon of olive oil. Brown the chicken, until cooked through adding 1 teaspoon tamari and 1 teaspoon sesame oil. Mix. Set aside.
  2. For the soup: heat pot over medium heat and add 1 tablespoon olive oil. Add ginger, garlic and red onion. Cook until fragrant, 1-2 minutes.
  3. Add red curry paste, shrimp paste and cashew butter. Mix.
  4. Add fish sauce, broth and sesame oil.
  5. Bring to a boil and simmer for 10-15 minutes.
  6. Add sugar snap peas.
  7. In a separate pot prepare rice noodles according to package directions.
  8. In a separate pot prepare 4 soft (or hard) boiled eggs.
  9. Serve soup with a few spoonfuls of ground chicken, handful of rice noodles, 1 egg, halved, handful of bean sprouts and garnished with lime juice and chopped cilantro.
Nutrition Facts
Gluten Free Ramen Soup with Chicken, Eggs and Bean Sprouts {GF}
Amount Per Serving
Calories 410 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Cholesterol 231mg77%
Sodium 2140mg93%
Potassium 861mg25%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 3g3%
Protein 28g56%
Vitamin A 1355IU27%
Vitamin C 46.7mg57%
Calcium 97mg10%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.