Gluten Free Japanese Ramen

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Gluten Free Japanese Ramen

Tokyo is one of the most incredible places I have ever visited.

Immaculate, eccentric, animated, and colorful, Tokyo is a feast for the senses. Its landscape and people watching is as appetizing as its curry dishes and ramen bowls, but avoiding gluten is virtually impossible.


If there was ever a test to affirm my gluten intolerance, my visit to Tokyo a few years ago was it. I left bloated and constipated with incredibly swollen ankles and my brain felt like it was lined in cotton.

My husband talks about going back to Tokyo almost weekly (he loved it that much) and each time a part of me is saddened at the thought of never being able to enjoy authentic ramen again.

I had to make a ramen dish we could make at home that was both delicious and gluten-free for me. Luckily, the end result was a tasty number approved by both me and my gluten-loving husband who sang its praises—MMMMing the whole way through!

*Recipe adapted from Japanesecooking101

Gluten Free Japanese Ramen

Yield: 2-4 Servings

Gluten Free Japanese Ramen


  • Pork:
  • 1lb pork roast
  • Sea salt (enough to sprinkle liberally on all sides)
  • Broth:
  • 6 cups filtered water
  • 1 thumb fresh ginger, sliced
  • 3 cloves garlic, skinned
  • 1 bunch green onions (less 2 stalks used for topping)
  • 5 Tbsps Coconut Aminos
  • 2 Tbsps sake
  • 1 tsp sea salt
  • 2 tsps sesame oil
  • Noodles:
  • Rice noodles (I used Thai Kitchen gluten-free stir-fry rice noodles)
  • Filtered water
  • Toppings:
  • 2 eggs, boiled and halved
  • Mung beans, blanched
  • Two stalks green onions, finely chopped


  1. Sprinkle sea salt on all sides of the pork and rub into the meat. Wrap and let sit in the fridge over night.
  2. THE NEXT DAY…In a large pot, bring water, ginger, garlic, green onions, and salted pork to a boil on high heat. Cover, reduce heat to low and simmer for 2 hours. Let the broth and pork cool completely in the pot before straining the broth. Slice and set the pork aside for topping later.
  3. Prepare the rest of the toppings: boil the eggs, blanch the mung beans, and shop the green onions.
  4. To make the eggs: place whole eggs in a pot and cover eggs with 1-inch of water. Bring to a rapid boil and then turn off the heat. Allow the eggs to sit in the water for 10 minutes, then immediately remove and run under cold water. Gently tap to crack shell and peel the egg. Cut eggs in half and set aside.
  5. Bring the broth to a boil and add the coconut aminos, sake, salt and sesame oil. Allow the broth to simmer while you cook the noodles.
  6. Cook noodles per directed on the package.
  7. Once the noodles are cooked, it is time to build your bowl. Place one portion of noodles into a bowl, use a ladle to pour broth over the noodles and top with pieces of pork, egg, mung beans, and sliced green onions.
  8. Slurp away and enjoy!


Gluten-Free / Dairy-Free / Soy-Free

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