Gluten-Free Ramen Bowl

Makes 2 ramen bowls

Miso Chicken, Shiitake and Bok Choy Ramen Bowl

This fabulous gluten-free ramen dish is sure to satisfy your takeout cravings—for a fraction of the cost!


  • 1 tablespoon low-sodium white miso paste
  • 1 tablespoon sesame oil
  • 2 tablespoons low-sodium, gluten-free soy sauce
  • 2 large boneless, skinless chicken thighs
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon sesame oil
  • 2 large cloves garlic, paste or minced
  • ½ tablespoon fresh ginger paste (or minced ginger)
  • 1 tablespoon low-sodium white miso paste
  • ⅓ cup green onions, finely sliced, including white parts, plus some reserved for garnish
  • 6 cups water or low-sodium chicken stock
  • 2 tablespoons low-sodium soy sauce
  • 1½ cups fresh shiitake mushrooms, de-stemmed and sliced
  • 2 large eggs
  • 3 cups baby bok choy, ends trimmed and well rinsed
  • 2 packs gluten-free ramen noodles, any variety you like
  • Sesame seeds for garnish


First, combine all the ingredients for the miso chicken in a medium bowl, stirring the miso paste and liquids together to ensure the mixture is well combined. Add the chicken thighs, cover with cling wrap and marinate for at least 30 minutes to overnight in the refrigerator.

In a medium saucepan or Dutch oven, warm the vegetable and sesame oils on medium heat.

Take the chicken out of the fridge and unwrap.

Once the oil is warm, add the garlic, ginger, miso paste and green onions, and cook for 1-2 minutes, stirring often.

Add the chicken stock, soy sauce and chicken thighs to the marinade in the pan. Turn the heat up to high and bring to a boil. Boil for 5 minutes uncovered.

Add the mushrooms, cover and continue to boil for 5 more minutes.

As soon as you add the mushrooms to the pan, bring a small saucepan of water to boil. Once the small pan of water is boiling, add your eggs and CAREFULLY time them to exactly 6½ minutes for a large egg or 6 minutes for a medium-sized egg. Use a timer for this.

As soon as the eggs are boiled to time, drain them and quickly run them under cold water so they won’t cook any further. Leave to cool till it is time to assemble the ramen bowls.

After the 5-minute boil, use a slotted spoon to carefully remove the chicken thighs and transfer them to a cutting board.

Add the baby bok choy and noodles to the pan, turn the heat down to low and cook uncovered for 4-5 minutes, until the noodles are cooked.

While the baby bok choy and noodles are cooking, slice the chicken thighs into long pieces. Set aside.

Once the noodles are cooked, turn off the heat.

To assemble, use a pasta spoon to evenly distribute the noodles into two deep bowls then ladle the broth with the mushrooms and baby bok choy on top. Add the sliced chicken pieces, splitting them evenly between the bowls. Carefully peel the boiled eggs, slice in half and place on top of the noodles in the bowl. To finish, garnish with a few more finely sliced green onions and a sprinkling of sesame seeds.

Nutrition Analysis: 720 cal, 26 g fat, 270 mg chol, 1460 mg sodium, 79 g carbs, 6 g fiber, 13 g sugar, 46 g protein.

Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, She splits her time between New Orleans and New York doing special cooking events and gluten-free pop-ups.