Authentic home cooking from Japan, with US measurements. 
Gluten-Free Miso Ramen
While I don't have allergies, I try to avoid eating too much wheat flour, so I make gluten-free meals at home when I can.
Background of this recipe:
Ramen at restaurants often contains a lot of additives and makes me very thirsty, so I prefer to make it at home.
Gluten-Free Miso Ramen
While I don't have allergies, I try to avoid eating too much wheat flour, so I make gluten-free meals at home when I can.
Background of this recipe:
Ramen at restaurants often contains a lot of additives and makes me very thirsty, so I prefer to make it at home.
Open in Cookpad AppSteps
- 1
Blanch your chosen vegetables for topping. Save the blanching water to use as broth.
Heat sesame oil in a pot and sauté grated garlic.
- 2
Sauté the meat.
- 3
Once the meat is partially cooked, add the miso dissolved in sake.
- 4
Remove the cooked meat from the pot.
- 5
Without washing the pot, pour in the vegetable blanching water.
- 6
Add the Chinese soup base and shoyu koji. Adjust the soup strength to your liking.
- 7
Place the rehydrated rice noodles in a bowl.
- 8
Pour the soup over the noodles and top with the meat and vegetables.
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