Authentic home cooking from Japan, with US measurements. 
Gluten-Free Soy Sauce Ramen
Enjoy a light yet rich flavor with the umami of bonito and kelp broth, and the natural sweetness of aromatic vegetables—all without using wheat.
Recipe background:
This recipe was developed in collaboration with Masuo Onishi, founder of the hugely popular "Tsurumen Davis" in Boston, where people line up for over an hour. We focused on bringing out the authentic deliciousness of ramen.
Gluten-Free Soy Sauce Ramen
Enjoy a light yet rich flavor with the umami of bonito and kelp broth, and the natural sweetness of aromatic vegetables—all without using wheat.
Recipe background:
This recipe was developed in collaboration with Masuo Onishi, founder of the hugely popular "Tsurumen Davis" in Boston, where people line up for over an hour. We focused on bringing out the authentic deliciousness of ramen.
Open in Cookpad AppSteps
- 1
Use the gluten-free soy sauce ramen for this recipe.
- 2
Bring plenty of water (at least 6 1/3 cups or 1.5 liters) to a boil. Add the noodles and cook for about 6 minutes and 30 seconds.
- 3
Adjust the noodle texture to your liking. Watch carefully to prevent boiling over.
- 4
Pour the included soup base into a bowl. Add 1 cup boiling water (250 ml) and stir to prepare the soup.
- 5
Once the noodles are cooked, drain them well and add to the soup. Top with your favorite ingredients.
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