ramen noodle bowl (gluten free) with chicken and vegetables

I am so happy to have discovered a new ramen that is gluten free and totally delicious. Here is what I tried for the first time just last night, no tweaks, it's so rare to nail a recipe the first time, so cool.

There is a dish at momofoku noodle bar in New York that I am dying to recreate with these noodles.

Stay tuned.


4 cups chicken stock (really good recipe on this blog)
1 pkg of king soba ramen (4 serving package)
1 organic carrot
1 cup broccolini or regular broccoli
4 cooked chicken thighs with the skin on
2 hard boiled eggs, quartered
4 green onions
2 tbsp braggs liquid aminos
2 tbsp sesame oil
1/2 tsp dried chili flakes

beans sprouts to garnish (optional)

Bake chicken thighs for 25 minutes at 400 for crispy skin with a little chinese 5 spice and some braggs liquid amino acids. Cut from bone and set aside, keeping all the juices and skin.

Boil a large pot of water and cook the noodles for 4 to 7 minutes, rinsing them afterwards to remove the excess starch. Set aside.

Bring 4 cups of your stock to a boil and add the vegetables cooking them until just al dente. Carrots first for 3 minutes then broccoli for 4 minutes. Check these to make sure they are cooked how you like them. They will continue to cook in the soup.

Divide noodles into 4 separate bowls placing the chicken, eggs and onions on top. Pour the broth over the noodles and garnish with a teaspoon each of braggs, sesame oil and a sprinkle of chili flakes. Top with bean sprouts.



Serves 4