Gluten-Free Miso Ramen with Shirataki Noodles

This gluten-free miso ramen with shirataki noodles is warm, savory, and satisfying, yet much lighter than traditional ramen. Made with chicken, vegetables, miso, and virtually carb-free shirataki noodles, it’s a nutritious, low-carb, high-protein meal that comes together quickly once the basic ingredients are prepared.

Miso ramen used to be one of my favorite dishes to order at Japanese restaurants. When I started following the Plant Paradox program, restaurant ramen no longer worked for me, so I created a homemade version using simple ingredients I could carefully choose.

The result is less complicated than traditional ramen but still delivers that comforting combination of a flavorful broth, tender chicken, noodles, crisp vegetables, and umami-rich miso.

A lighter, low-carb ramen bowl

Traditional ramen is usually made with wheat noodles, which means it isn’t gluten-free and can be quite high in carbohydrates. In this version, shirataki noodles take their place.

Also called konjac noodles, shirataki noodles contain very few digestible carbohydrates and have a neutral flavor that absorbs the broth and seasonings around them. Their texture is different from wheat ramen noodles, but they work especially well in soups.

Chicken makes this bowl satisfying and high in protein, while cabbage, bok choy, carrots, scallions, and cilantro add color, texture, and plenty of vegetables. It’s a complete meal in one bowl without feeling heavy.

What you’ll need

This soup is mostly an assembly project, so it comes together quickly if you have cooked chicken and stock ready.

Chicken or vegetable stock: A flavorful stock forms the base of the soup, so use homemade stock or the best clean-ingredient version you can find.

Cooked chicken: Roasted or pan-cooked chicken breast works well. I often cook extra chicken to keep on hand for quick soups, salads, and bowls like this one.

Miso paste: Choose a good-quality Japanese miso with a simple ingredient list. If you need the recipe to be strictly gluten-free, check the label carefully because some miso pastes contain barley or other gluten-containing grains. Miso made from soybeans or rice can be gluten-free, but this shouldn’t be assumed.

Shirataki noodles: I use Miracle Noodle Capellini (also called angel hair), but another shirataki noodle suitable for soup will also work. Prepare it according to the package instructions before adding it to your serving bowls.

Fresh vegetables and herbs: Green cabbage and bok choy cook briefly in the broth, while carrot ribbons, scallions, and cilantro are added at the end for freshness and texture.

How to make miso ramen with shirataki noodles

Begin by preparing the shirataki noodles according to the package instructions. These noodles often need to be thoroughly rinsed before being heated or added to a dish.

While the noodles are being prepared, warm the stock in a soup pot. Add the shredded cabbage and cook it for about seven minutes. Add the bok choy and sliced cooked chicken, then simmer for another three to four minutes, just until everything is heated through and the vegetables are tender.

Turn off the heat before stirring in the miso paste. Miso is a fermented food, and adding it after the pot is removed from the heat also helps preserve its nuanced flavor. Taste the broth and add a little more miso if you prefer a stronger, saltier soup.

Divide the noodles between two bowls, ladle the soup, chicken, and vegetables over them, and finish with carrot ribbons, scallions, and fresh cilantro.

Adding shiitake mushrooms

Shiitake mushrooms are a flavorful addition and work beautifully with miso broth. Slice them and cook them in the stock with the cabbage until tender.

For a vegetarian variation, use vegetable stock, omit the chicken, and add a generous amount of shiitake mushrooms. Keep in mind that without the chicken, the soup will contain considerably less protein, so you may want to serve it with another protein source.

Is this recipe Plant Paradox compliant?

This was originally created as a Plant Paradox-compliant and lectin-free alternative to restaurant ramen. Shirataki noodles are made from konjac rather than wheat, and traditionally fermented miso can fit within this approach. As always, check the labels of the stock, miso paste, and noodles, since ingredients can vary between brands.

Enjoy!

You may also like

If you enjoy Japanese-inspired food that is also gluten-free, you can try this Low-Carb Sushi Rolls with Cauliflower Rice, or this Multi-Purpose Miso Glaze.

*This post contains affiliate links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print