Asian Rice Noodle Soup with Chicken and Veggies

RICE-NOODLE-SOUPI read about a lady who made her own gluten free instant ramen noodle bowls, complete with her homemade bullion and, well, gluten free ramen. How cool is that?! They are kind of expensive to buy (at least the sources I found) so I went with what the Asian grocery store had on hand … “Rice Stick”. You can see a picture here, (and above, in the bowl of soup) but they will be way cheaper in a local Asian grocer.

Technically, this Asian Rice Noodle Soup might be easier if you put the ingredients in a pot and cooked altogether and then served into bowls, and by all means do it that way if you want. (I might in the future.) But what I most wanted to see was how this would work for setting up as snacks for the kids that they could pull out and serve for themselves whenever they want. So I followed the below recipe for our supper and then set up ziplock bags with the “rice sticks” and Asian Spice Mix. They have enjoyed having it available as a snack – they pour the contents of a ziplock bag into a bowl, add boiling water, stick a plate on top, then eat the noodles once they are tender. They don’t eat the broth, but they like how the spices flavor the noodles just like when I was a kid and ate ramen. It’s so fun!

The rice seasoning that I used has dried seaweed, sesame seeds, carrot, spinach, pumpkin, celery, Japanese mustard plant (wasabi), potato starch, sugar and salt.

Also note, if you are gluten free make sure that your miso and soy sauce are gluten free.

Enjoy this Asian Rice Noodle Soup!

Asian Rice Noodle Soup with Chicken and Veggies

Asian Rice Noodle Soup with Chicken and Veggies


    Asian Spice Mix
  • 2 TBS sea salt
  • 2 TBS dried minced onion
  • 1.5 tsp garlic
  • 1 tsp paprika
  • 1/2 tsp ginger
  • 1/2 tsp wasabi powder
  • 2 TBS rice seasoning mix with dried seaweed
  • For the soup
  • 8 oz Rice Stick
  • 1 cup coarsely chopped spinach
  • 3/4 cup diced scallions
  • 1 large carrot, shredded
  • 1 cup cooked and diced chicken
  • 2 Tbs miso paste
  • 4 teaspoons soy sauce
  • 4 TBS Asian spice mix
  • Boiling water


  1. Mix the spices together in a dry bowl, set aside.
  2. Divide the ingredients for the soup into four large bowls.
  3. Add desired amount of the Asian spice mix, I added about 1 TBS to each bowl, which left about half the spice mix which we ate in a later meal of this soup.
  4. Pour boiling water into each bowl, covering the noodles. Leave until noodles are tender, then enjoy!

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