I can’t think of a better meal to celebrate fall than a warm bowl of gluten free ramen topped with a soy free soy sauce egg.
This post contains affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.
On the Hunt for Gluten Free Ramen
Ramen is one of those dishes that (unless you’re using the kind that comes in a Top Ramen package) can feel a little intimidating to make at home.
When ordered at a restaurant here in Portland, it’s full of fancy toppings, broth with layers of flavor, and the most amazing (usually) hand pulled noodles.
The only problem? Finding soy and gluten free ramen can be next to impossible, even in one of the most allergy friendly food cities.
Soy Free “Soy Sauce” Eggs
If you’ve ever had ramen before, you know exactly how essential the soy sauce egg is.
For whatever reason, I assumed making these magical eggs would be a long and complicated process. Thankfully, I was wrong.
If you’ve ever soft boiled eggs before, you’ve got this. Here’s the step by step:
- Start by soft boiling an egg or three (boil for about 7 minutes), then peeling.
- Submerge the eggs in a soy sauce (in this case I’m subbing soy sauce for my favorite, soy free coconut aminos – click to check it out) based liquid for several hours.
- Finally, you can then reheat your egg in the ramen broth just before cutting it in half, and serving on top!
Pork Belly Alternatives
Not crazy about pork? Here are some alternative options to add into this gluten free ramen:
- chicken breast – this could be added in while the broth is boiling, just make sure to temp your chicken to make sure it’s fully cooked through!
- spicy shrimp – just brown the shrimp in a little olive oil instead of the pork belly
- crispy fried mushrooms – to make this dish meat free, add the mushrooms in the pan with some oil and crisp them up before setting them aside and using them as a crispy garnish instead of boiling them with the broth
Click on the Allergen Icons below to find more allergy friendly recipes like this gluten free ramen.
This recipe does not contain the following allergens (read more about this on my disclosure page):
Gluten Free Ramen with a Soy Sauce Egg
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Boil
- Cuisine: Japanese
1/2 lb pork belly, fully cooked and sliced into strips (I buy mine at Trader Joe’s)
2 soy free soy sauce eggs
1 cup sliced shiitake mushrooms
3 green onions, diced
1 tbsp fresh ginger, minced finely
5 cloves of garlic, minced finely
2 tbsp sambal (chili garlic sauce)
2 cups water
4 cups veggie stock
1 tbsp fish sauce
3/4 cup coconut aminos
1/4 cup rice vinegar
1 cup coconut cream
2–3 cups chopped bok choy
1 package rice noodles
2 tbsp fresh parsley
- In a heavy bottomed soup pot, brown the pork belly strips until crispy on all sides and fat is rendered. Remove the strips and dry on paper towels.
- Discard half of the rendered fat and add shiitake mushrooms to remaining fat. Brown for a few minutes, then add in half of the green onions, and all of the ginger and garlic. Cook for a few more minutes, until the garlic is fragrant and add in the chili garlic sauce, water, veggie stock, fish sauce, coconut aminos, and rice vinegar. Bring broth to a boil.
- Cover and simmer the broth for 20 minutes on medium low. Toss in the coconut cream, bok choy and noodles and cook for time instructed on the noodle packaging. Serve broth and noodles with a slice of pork belly, half a soy sauce egg, a sprinkle of green onions, cilantro, and a squeeze of lime juice.
For the Soy Free Soy Sauce Egg: Soft boil your eggs for 6 minutes. Remove and place in an ice bath for 3 minutes. Peel and place in a mix of equal parts coconut aminos, rice vinegar, and water. Allow the eggs to soak for several hours. Reheat the eggs in the soup before cutting in half and serving.
Keywords: Gluten Free Ramen