Gluten Free Elevated Kimchi Ramen
Published Jun 23, 2024
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I spent my formative years in Asia and noodle soups were a staple of our diet. When we returned to the States, packaged ramen was our closest substitute. And honestly, I loved ramen! Even those cheap 15-cent bricks of ramen.
This was of course before I knew I had to follow a gluten-free diet. Until recently, I couldn’t recall the last time I had a bowl of ramen
Enter GloryLand, a company that not only makes gluten-free ramen but makes really good gluten-free ramen. So, I went for a while just enjoying it straight out of the carton. But I have never been one to leave good alone, so I decided to elevate this dish and even make it company-worthy.
I was having some vegans over for lunch, so I crisped up some tofu, fried up some kimchi, and added it to GloryLand’s Brown Rice & Millet Noodle Kimchi Soup. Delicious! Even if you aren’t a vegan.
Get more Asian recipes here.
Gluten Free Elevated Kimchi Ramen
Ingredients
- 1 (12 – 15 ounce) block extra firm tofu
- 2 tablespoons avocado oil, , divided
- 1 tablespoon tamari or gluten-free soy sauce
- 1 tablespoon cornstarch or arrowroot powder
- 4 GloryLand Brown Rice & Millet Noodle Kimchi Soups
- 1 cup kimchi
- 1 red bell pepper, , seeded and thinly sliced
- 2 green onions, , thinly sliced
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Drain the tofu and cut into 1-inch pieces. Place on a paper towel lined cutting board, cover with more paper towels and place another cutting board or pan on top to press moisture out of the tofu. Let sit for 10 – 30 minutes.
- In a mixing bowl, combine the pressed tofu, 1 tablespoon avocado oil, tamari, and cornstarch. Toss to coat. Make sure the tofu is evenly coated. Place on the prepared baking sheet in a single layer and bake for 25 – 30 minutes, or until crispy, tossing once halfway through the cooking time.
- Prepare the GloryLand Brown Rice & Millet Noodle Kimchi Soups as directed.
- Heat the remaining tablespoon of oil in a skillet and fry the kimchi, stirring occasionally, for 5 minutes.
- Put the noodle soups in 4 bowls, top each with the tofu, kimchi, red bell pepper, and green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
