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    Home » Gluten Free Recipes

    Ramen with Roasted Tomatoes

    Published: Apr 10, 2021 · Modified: Jun 9, 2022 by Lee · This post may contain affiliate links · 2 Comments .

    Jump to Recipe

    Inspired by Ivan Ramen in NYC, the roasted tomatoes in this ramen noodles recipe bring such an amazing umami flavor to this dish. This delicious meal is gluten free, nut free and can easily be vegan by making a few minor substitutions. This is not a dish to be missed!

    Two white uncooked ramen bricks surrounded by the fresh vegetable ingredients.

    I know what you’re thinking. Roasted tomatoes and broccoli in ramen?? The answer is yes!
    This ramen noodles recipe is so delicious...I can’t get enough.
    A few years ago when I went to Ivan Ramen in the city I was so blown away by his use of roasted tomatoes.
     It was such a simple thing that I had never seen before. Made so much sense. 
    Roasted tomatoes are packed with umami flavor. It was just brilliant. 

    For more savory recipes, check out my Gluten Free Bao Buns, Pizza Bianca, and Rustic Tomato Pasta.

    Gluten free Ramen with Roasted Tomatoes in a bowl.

    At any rate, I now always put roasted tomatoes in my ramen and even on my white rice. I can’t get enough. 
    This recipe is super simple but here are a few tips to make it complete allergy friendly:

    • Of course, make sure the rice noodles that you’re using are gluten free.
    • Make sure you use a gluten free soy sauce or tamari sauce.
    • To make the recipe vegan: use vegetable broth, replace the fish sauce with an extra teaspoon of gluten free soy sauce and omit the eggs. If you feel the veggies aren’t enough, you can always add tofu. 

    And that’s it! An amazing quick meal inspired by Ivan Ramen that’s gluten free, nut free and easily vegan. Enjoy! 

    Here’s a pic of me at Ivan Ramen:

    Lee Sitting at Ivan Ramen in front of alternative art.

    How to Make Ramen with Roasted Tomatoes

    Here are the step by step instructions to make this ramen!

    Step 1: Heat the Broth

    Set a medium saucepan over medium heat. Add the broth, scallions minus the little bit you’re reserving, soy sauce, fish sauce, sriracha, black pepper, and 4 of the 6 sliced mushrooms. Bring to a boil. 

    Step 2: Bake the Vegetables

    While the broth is cooking, take the remaining two sliced mushrooms, the sliced tomatoes and sliced broccoli and place them on a baking sheet. Drizzle with olive oil and bake at 450 degrees Fahrenheit for 10-15 min until veggies are slightly charred.

    Step 3: Make the Hard Boiled Eggs

    While the veggies are roasting, make the soft boiled eggs. Bring a small saucepan of water to a boil. Gently place in the two eggs. Be careful not to splash yourself with hot water. Cook for 6 and a half minutes and then immediately place the eggs into cold water. 

    Step 4: Combine the Ingredients

    Once broth is boiling, turn the heat to low and start cooking your gluten free rice noodles according to the package. Once noodles are cooked, divide them between two bowls. Ladle the broth on top of the noodles and place your roasted veggies and eggs sliced in half, on top. Garnish with the extra scallions and some fresh black pepper. Enjoy! 

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    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Roasted tomato flavor and a touch of broccoli make this ramen noodles recipe one to die for!

    Ramen with Roasted Tomatoes

    Author: Lee
    Inspired by Ivan Ramen in NYC, the roasted tomatoes in this ramen noodles recipe bring such an amazing umami flavor to this dish. This delicious meal is gluten free, nut free and can easily be vegan by making a few minor substitutions. This is not a dish to be missed!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dinner
    Cuisine Japanese
    Servings 2 bowls of ramen
    Calories 977 kcal

    Ingredients
     
     

    • 5 cups chicken or vegetable broth
    • 2 tablespoons gluten free soy sauce
    • 1 teaspoon fish sauce if wanting vegan, use soy sauce here as well
    • ¼ teaspoon sriracha
    • ½ teaspoon ground black pepper
    • 6 mushrooms sliced I used baby white and baby portobello mushrooms. If you have shiitake use those.
    • 4 scallions chopped reserve a tiny bowl of these for garnish
    • 8 grape or cherry tricolor tomatoes sliced in half
    • 4 florets of broccoli sliced in half
    • Olive oil for drizzling
    • 2 soft boiled eggs omit these for vegan
    • Pre packaged gluten free rice noodles

    Instructions
     

    • Set a medium saucepan over medium heat. Add the broth, scallions minus the little bit you’re reserving, soy sauce, fish sauce, sriracha, black pepper, and 4 of the 6 sliced mushrooms. Bring to a boil. 
    • While the broth is cooking, take the remaining two sliced mushrooms, the sliced tomatoes and sliced broccoli and place them on a baking sheet. Drizzle with olive oil and bake at 450 degrees Fahrenheit for 10-15 min until veggies are slightly charred.
    • While the veggies are roasting, make the soft boiled eggs. Bring a small saucepan of water to a boil. Gently place in the two eggs. Be careful not to splash yourself with hot water. Cook for 6 and a half minutes and then immediately place the eggs into cold water. 
    • Once broth is boiling, turn the heat to low and start cooking your gluten free rice noodles according to the package. Once noodles are cooked, divide them between two bowls. Ladle the broth on top of the noodles and place your roasted veggies and eggs sliced in half, on top. Garnish with the extra scallions and some fresh black pepper. Enjoy! 
    • NOTE: To make this recipe vegan, use vegetable broth, replace the fish sauce with an extra teaspoon of gluten free soy sauce and omit the eggs. 

    Nutrition

    Calories: 977kcalCarbohydrates: 190gProtein: 49gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 187mgSodium: 4283mgPotassium: 4393mgFiber: 36gSugar: 30gVitamin A: 9897IUVitamin C: 1100mgCalcium: 650mgIron: 12mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Terry

      April 05, 2022 at 9:29 am

      5 stars
      I made this for my friend who has a bit and gluten allergy. . So flavorful! Thank you !

      Reply
      • Lee

        April 05, 2022 at 2:19 pm

        SO glad thank you so much!

        Reply
    5 from 1 vote

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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