Welcome to Taste Creations Monday! Once a month my friends and I get together to share recipes along a particular theme. This month’s theme is soup recipes! I’m sharing an all-natural, ramen-style rice noodle soup recipe, since I adore ramen soup! My recipe is also gluten free and vegetarian. It’s a perfect recipe if you are on a gluten-free diet, or if you are looking for a healthy meal option with fresh vegetables.

My doctor has put me on a trial gluten-free diet, which means I’m not supposed to eat wheat, barley, and rye. I have been missing ramen soup, since ramen, a Japanese-style noodle, is typically made of wheat. My family sometimes eats ramen as a quick and delicious meal. But since I have been trying to avoid gluten, I can’t enjoy the ramen we normally eat, which is sold in quick-to-prepare packets. So I came up with my own recipe that I can make about as quickly and is equally as tasty! Plus, my recipe has only a handful of healthy ingredients—which I can’t say for the ramen packets, which has many ingredients, many of which I’m unfamiliar with and aren’t natural or healthy.

This version of ramen-style soup I made is not spicy, but if you like, you could add hot pepper flakes or a dash of hot chili oil to your soup for more zing. I use A Taste of Thai Rice Noodles Linguine for my noodles. The noodles are super simple and quick to prepare, and even though they aren’t technically ramen noodles, but they give me my noodle fix and are ready in only a few minutes.

Ramen-Style Rice Noodle Soup Recipe 

Ingredients

1 boiled egg, cut in half 

Gluten-free soy sauce, 1/4 teaspoon

Mushrooms, small handful (white button or shiitake work well)

Rice noodles, 1 handful

Sesame oil, small dash

Snow peas, a few

Spinach leaves,a few

Vegetable stock, 1 cup

Directions

This ramen soup is almost as simple as preparing a packet of instant ramen soup.(You do you have to boil an egg, but you don’t get a fresh boiled egg in a ramen soup packet!)

First, boil and shell an egg. (You can soak your egg in ice water first to make removing the shell easier.)

In a small pot, prepare your noodles according to the package’s instructions.

Then, wash and prep your vegetables.

Pour a cup of soup stock into a small pot.

Top the soup stock with your vegetables, and heat the soup until just boiling. (The steam from the soup will cook your vegetables.)

Pour your soup into a bowl, and stir in the soy sauce and sesame oil.

Top with the cooked rice noodles.

Cut the egg in half and nestle it on top of the noodles.

You could eat your soup with a Asian-style soup spoon and chopsticks, or with a regular soup spoon and a fork.

Be sure to check out my friends’ soup recipes!

Italian Vegetable Soup—An Italian in My Kitchen

Pasta-Fagioli Soup—Our Good Life