Recipe: Gluten Free Ramen and Pho Fusion

Gluten free ramen and pho fusion! Yes, that’s right – this is a quick and easy recipe to make gluten free ramen and pho fusion at home. I first had gluten free ramen while in Japan a couple of years ago and we tried a few local spots here in Edmonton when we got home, yet nothing really compared. So, I came up with this soy milk version and it’s delicious. Let’s get cooking!

Ingredients

• 1 pack of rice noodles (454g)
• Campbell’s Pho broth (900ml) – it’s gluten free!
• 2 cups of soy milk
• 1/4 cup of gluten free soy sauce
• 2 tablespoons of rice wine vinegar
• 2 tablespoons of canola oil
• 1 tablespoon of red chili flakes
• 1/2 tablespoon of ground ginger
• 1 tablespoon of minced garlic
• 1/2 tablespoon of chopped basil

Mix-ins

• Chopped jalapeños, peppers, and green onions
• Soft boiled eggs
• Roasted chicken, pulled
• Other veggies as you like!

First up, gather your ingredients! I usually measure out everything for the soup base first. We sometimes add left over roasted chicken, and sometimes we go with eggs only – you pick!

Once you have all of your ingredients for the soup, get a large dutch oven or pot and begin roasting the spices on low to medium for about 5-7 minutes. Add in the canola oil and the last four ingredients, all the spices – chili flakes, ginger, garlic, and basil. It’s at this time I get my soft boiled eggs going, too.

During these 5-7 minutes I start to get the mix-ins ready while keeping an eye on the eggs.

Chop the green onions, the jalapeños, and the peppers. Set them aside and check the eggs.

When the spices are well roasted and smell delicious, add in the pho broth and turn up to medium. Next, get your rice noodles cooking. Most often my eggs are done at this point and I use that same pot to cook the noodles – the timing might not work for you, though.

When the broth is hot and comes to a bit of a low boil, about 5-7 minutes, add in soy milk and soy sauce. Give this about 5 minutes on medium. Around this time, you’ll probably be peeling your eggs! If you have a helper, enlist them, if not, turn the soup down a bit and peel away. Keep an eye on your noodles, too.

Once the eggs are peeled and the noodles are done, add in the rice wine vinegar and mix well.

No judgement on your egg peeling skills – mine aren’t very good at all!

When the noodles are done, drain and add to the soup. Then, feel free to add any other veggies you like – I sometimes add in frozen chopped spinach, or chopped mini corn. The options are endless, really. If you do add in other items, give them 5-7 minutes to heat up.

Done!

Then, dish out and top with the eggs! Oh, and don’t forget other mix-ins!

Well, there you go – gluten free ramen and pho fusion.

This recipe makes a lot since it’ll feed about 5-6 people. Happy eating!