Gluten-Free Ramen with Miso Chicken is a flavor-packed Japanese noodle soup you will not believe is gluten-free! It features juicy miso chicken, gluten-free noodles, marinated ramen eggs, and your favorite ramen toppings. Learn how to make this restaurant quality ramen in just a few simple steps!
Mix sauce - Add white miso paste, sake, mirin, and gluten free soy sauce or tamari in a mixing bowl and whisk until smooth. Set aside.
1½ tablespoon white miso paste, 1 tablespoon sake, 1 tablespoon mirin, 1½ teaspoon gluten-free soy sauce or tamari
Season chicken - Pat the chicken thighs dry with a paper towel and season generously on both sides with kosher salt, pepper, and garlic powder.
1 lb jidori or regular chicken thighs, kosher salt, freshly ground black pepper, 1½ teaspoon garlic powder
Cook chicken - In a large skillet over medium heat, add oil. Once the oil is hot, use tongs to place the chicken skin side down. Use the tongs to gently push down on the meat so all of the skin comes into contact with the pan and cooks evenly. Cook undisturbed for 5-7 minutes until the fat renders and the skin turns golden. Then turn the chicken thighs over and cook for an additional 8-10 minutes or until the internal temperature reaches 165°F in the thickest part.
1 tablespoon cooking oil
Simmer in sauce - Reduce the heat to low, then pour the miso sauce in the pan over the chicken, using tongs to lift the chicken and nestle it into the sauce. Be careful to not get too much of the sauce on the skin. Cook for an additional 2 minutes to reduce the sauce, baste the chicken with the sauce, then remove from heat.
Cut chicken - Place the chicken on a cutting board and slice into strips. Sprinkle with sesame seeds and set aside.
sesame seeds
Ramen
While the chicken cooks, start the ramen. Boil chicken broth in a medium pot. Add the gluten-free soy sauce soup base (shoyu tare) and stir until dissolved. Turn off heat.
2½ cups chicken or vegetable stock, ¼ cup gluten-free shoyu tare
Boil water in a medium pot. Drain and rinse tofu shirataki noodles thoroughly using a strainer. Add noodles and boil for 1 minute then drain.
Shirataki tofu gluten-free ramen noodles
Transfer noodles and divide broth into soup bowls. Top with miso chicken and ramen toppings.
2 ajitama ramen eggs or soft boiled jammy eggs, menma, scallion greens, 1 sheet nori
Notes
Cooking Tips
If using standard gluten-free ramen noodles (and not shirataki noodles), you can skip rinsing the noodles and cook per the package instructions.
If the noodles come with a broth packet, you can use that instead too.
Make sure you dry off the chicken with paper towels to ensure the chicken will get crispy.
Be careful to not overcook the noodles or they will become chewy. After 1 minute, they should be firm.
If you make ajitama eggs, marinate the eggs the night before so the cooking process is smooth and efficient.
Store any leftover broth and noodles separately so they hold their shape.
Soft Boiled Jammy Eggs Instructions
Make sure the eggs are at room temperature - One of the most important things to note about boiling eggs is that the eggs need to be at room temperature. If the eggs are cold and right out of the fridge, they will crack when lowered into the hot water. If you don't have time to let your eggs get to room temperature on their own, fill a bowl with warm water (not hot) and let them sit in the water for a few minutes to expedite the temperature change.
Boil the water - Fill a sauce pan or small pot with water. Wait a few minutes as you bring the water to a gentle boil over medium heat.
Cook the eggs - Using tongs or a slotted spoon, carefully lower eggs in the water and cook for 7 minutes. You will want to lower the heat so that the water simmers.
Fill a bowl with ice water - As the eggs cook on the stovetop, fill a bowl with cold water and ice. The ice bath will stop the eggs from cooking and will preserve the soft yolk.
Cool the eggs - Once the timer pings, use the tongs or spoon to remove the eggs from the pot and place eggs in the bowl of ice water to cool. Let the eggs sit in the ice water for a few minutes before you peel them.
Crack the eggshells - Using a spoon, lightly tap each egg to crack the shell. The shell should easily peel off once the egg is cooled.
1 garlic clove, minced; or 1 teaspoon garlic powder
2 tablespoon gluten-free soy sauce or tamari
1 teaspoon mirin
1 cup dashi
Instructions
Add sesame oil to a saucepan on medium heat. Add grated ginger and garlic and let warm for 30 seconds. Add gluten-free soy sauce or tamari, mirin, and dashi. Stir until warm and remove from heat.