A warm, inviting bowl of ramen is perfect for chilly days, and this Winter-Inspired Gluten-Free Ramen takes comfort food to a whole new level. Whether you’re savoring a quiet evening meal or hosting a seasonal gathering, this dish offers a delightful mix of flavors and textures while being entirely gluten-free, dairy-free, egg-free, nut-free, refined sugar-free, vegetarian, and vegan. It’s a perfect recipe to accommodate various dietary needs without sacrificing taste.

What You’ll Need:

– 2 cups cubed butternut squash

– 8 ounces broccolini, trimmed

– 4 tablespoons olive oil (divided)

– 2 large portobello mushrooms, thickly sliced

– 4 green onions, sliced (divided)

– 2 cloves garlic, grated

– 4 tablespoons tamari or gluten-free soy sauce

– 2 tablespoons gluten-free miso paste

– 2 teaspoons chili garlic sauce

– 4 cups gluten-free vegetable broth

– 1 (9.9-ounce) package GloryLand Black Rice Noodles

– Lime wedges (for serving)

– Furikake (for serving)

Roasting the Vegetables:

To start, preheat your oven to **425°F** and line a baking sheet with parchment paper. Toss the butternut squash with 1 tablespoon of olive oil, then season it with salt and pepper. Spread the squash in an even layer on one half of the baking sheet. On the other half, arrange the broccolini, also tossed with 1 tablespoon of olive oil and seasoned. Roast the vegetables for about 15-18 minutes or until they are tender and begin to brown. This step ensures a rich, roasted flavor that complements the rest of the dish.

Making the Broth:

In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat and sauté the portobello mushrooms until they are tender and browned, about 5-7 minutes. Remove them from the pan and set aside.

Add another tablespoon of olive oil to the pan and cook most of the green onions (reserving some for garnish), along with the grated garlic and chili garlic sauce, for about 1 minute to create a fragrant base. Pour in 1 cup of the gluten-free vegetable broth and add the tamari and gluten-free miso paste, whisking well to dissolve the miso completely. Add the remaining broth and bring the mixture to a boil.

Add the GloryLand Black Rice Noodles and cook them according to the package directions, ensuring they soak up the flavors of the broth. Of course, it is not entirely necessary to use the black rice noodles, but they look so cool!

Final Touches:

Once ready, divide the noodles and broth into bowls. Top each serving with the roasted butternut squash, broccolini, sautéed mushrooms, reserved green onions, a wedge of lime, and a sprinkle of furikake for a hint of umami and crunch.

This ramen celebrates fall produce while bringing a wholesome, hearty dish to your table. It’s an ideal way to embrace seasonal flavors in a comforting, nourishing way.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

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