I think I just discovered the closest thing to gluten free ramen as possible. When I actually have time, I'll try making real ramen using these noodles. Miko's Noodle Soup 1 package tofu/shiratake noodles (House Foods spaghetti style) 4 small dried shiitake mushroom caps 1 7/8 cup chicken stock 1/8 cup gluten free soy sauce (Kikkoman) 1 tsp sugar 1. Let the mushrooms reconstitute in warm water for 20-30 minutes. 2. Drain and rinse the noodles really well under cold water. 3. Combine chicken stock, soy sauce, and sugar in a small pot. Turn on high heat. 4. Drain and slice the mushroom caps into strips. Add to the pot. 5. Once the broth is boiling, add the noodles, turn down the heat, and simmer stirring 3 minutes. 6. Pour into a bowl and enjoy!
