Recipe Image
Carol Kicinski
For a perfect bowl of gluten-free comfort food, try this recipe for Gluten-Free Noodle Soup Bowls.

Need comfort food? Noodle soup bowls will do the trick!

Author Byline Image   When I lived in Okinawa, one of my favorite ways to spend the day was to venture off the Air Force base we lived on with my girlfriends, take a harrowing cab ride to downtown Naha, shop the street-markets and end up in a noodle house eating noodle soup bowls. We could get a filling and satisfying meal for about a dollar, which was a good thing, seeing as we usually spent most of our allowances on black market American jeans and local handcrafted jewelry.
   When I’m feeling nostalgic and want some comfort food, I make my own recipe for Gluten-Free Noodle Soup Bowls.
   For this recipe I use brown rice pasta as it cooks up quicker than most gluten free pastas and doesn’t get mushy. I also used chicken thighs that I poached in the stock, removed and shredded. If you are really in a hurry, get a rotisserie chicken and shred the meat – just simmer the stock for about 5 minutes before putting in the noodles to let the flavors meld. You can substitute any type of meat, poultry, fish or seafood you prefer or this recipe can easily be vegan by leaving out the meat altogether and using vegetable or mushroom stock in place of chicken. And of course, you can change up the veggies to suit
Gluten-Free Noodle Soup Bowl
Makes 4 bowls
2 quarts gluten free chicken stock
2 cups water
1 teaspoon sesame oil
4 tablespoons gluten free Tamari or soy sauce
3 tablespoons finely grated fresh ginger
1 lime
2 boneless, skinless chicken thighs (4-5 ounces each)
8 ounces brown rice spaghetti pasta
12 whole sugar snap peas, tips and strings removed
½ cup grated carrots
3-4 ounces shitake mushrooms, stems removed and discarded, caps sliced
Kosher or fine sea salt and pepper if needed
1 teaspoon sesame seeds
Small handful of cilantro, basil or mint leaves for garnish
Slices of lime for serving, if desired
Sriracha or other chili paste for serving, if you dare
   Combine the chicken stock, water, sesame oil, Tamari or soy sauce and ginger in a large soup kettle. Cut the lime in half, squeeze the juice into the mixture and toss in the rinds. Bring to a boil. Add the chicken thighs, reduce heat to a simmer and poach the chicken thighs for 12-13 minutes or until cooked through. Remove chicken from the broth along with the lime rinds. Discard the limes.
   Raise the heat and bring the stock back up to a full boil, add the pasta and cook for 6-8 minutes, stirring occasionally. While the pasta is cooking, shred the chicken using 2 forks. Cover and keep warm.
   When the pasta is done, remove from the stock with tongs or a strainer and divide among four soup bowls. Add the peas to the boiling stock and cook for 2 minutes. Remove with a strainer or slotted spoon and set aside, cook the carrots in the same manner for 1 minute and the mushrooms for 30 seconds. (I run all the vegetables individually under hot water in a strainer and place on a plate until I am ready to finish off the soup bowls.)
   Taste the broth and add salt and pepper if needed. Ladle the broth over the noodles and arrange the chicken and veggies in individual little piles on top. Garnish with a sprinkling of sesame seeds, herb leaves, lime slices and/or sriracha if desired and serve right away.
your own liking, just make sure they are cut small for quick cooking.
   Be sure to use fresh grated ginger, please do not consider using dried ginger – it is just not the same! A little tip – I buy my ginger, wrap it in a plastic bag and throw it into the freezer. Then when I need fresh ginger I just take it out and grate or cut it up frozen – no need to thaw.
   Another thing – I prep all my vegetables before I start – that way it all goes along smoothly and I can get this on the table in about half an hour, piping hot! Finally, the addition of the lime and cilantro is not typically Japanese; I just like it, which goes to show you can customize this recipe however you see fit.