Gluten-Free Ramen Recipe

This Ramen recipe is a favorite in my house. My kids love it, it’s easy to make and packed with nutrients! You can sub out the chicken to make it vegan friendly, take out whatever veggies you don’t like and add in the ones you do.


  • 2 Tbl. oil
  • 1/4 – 1 C Braggs liquid aminos (you can also use soy sauce)
  • 1 small onion, chopped
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 Tbl. ginger root, minced (you can use a cheese grater)
  • 2-4 drops of doTERRA Ginger (optional)
  • 2-4 drops of doTERRA Lemongrass (optional)
  • 1 Tbl. Turmeric
  • 3 Tsp. real salt
  • 3 Tsp. pepper
  • 1 bunch kale, chopped
  • 3 C carrot & sweet potato, sliced or cubed
  • 2 C peas (I used frozen)
  • 8 C Chicken or Vegetable broth – you can do bouillon cubes with water too
  • 1lb chicken, cut into bite size pieces
  • Lotus Foods Rice Ramen – I do 1 cake per person


  • Grab a large pot for broth and a medium for noodles
  • Put large pot on med/high heat
  • Add oil and the chopped onion
  • Throw in the chicken to brown on all sides
  • Add garlic, celery and ginger. Cook 1-2 minutes
  • Add the turmeric, sea salt/pepper, carrot and sweet potato toss to coat. Cook 5 minutes or until slightly tender
  • Add the broth and Braggs
  • Bring to a boil
  • Add in the peas and bring to a boil again
  • Add the doTERRA oils
  • Cover with lid then reduce to a simmer
  • Cook for 20-30 minutes until all vegetables are soft
  • While cooking fill medium pot with water and bring to boil
  • When there is about 5 minutes left on the soup carefully place the ramen “cakes” into the boiling water and cook to instructions.
  • At this time you will want to add the kale to the soup and mix in.
  • Be sure to rinse the ramen with cold water.
  • Get out your bowls. Add noodles to bowls then ladle the soup over it.
  • Serve and enjoy!!!

Let me know if you try it!


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