How We Made the Impossible Bowl Possible
When we first started selling at farmers markets, one request came up constantly.
Do you have gluten free ramen?
People were not asking out of curiosity. They were asking because they missed ramen. Celiac customers. Gluten sensitive customers. Families trying to avoid wheat. They had tried what existed in the market and were disappointed. Thin broths. Artificial flavor. Noodles that fell apart.
That’s when it clicked. There was a gap worth solving. People weren’t asking for “diet ramen.” They wanted the same satisfaction and depth that makes traditional ramen so special.
So we built it.
Not gluten free ramen that tastes “good for GF.”
Not vegan ramen that is “pretty good considering.”
Ramen that stands on its own.
Rethinking Flavor from the Ground Up
Classic ramen relies on pork bones, chicken stock, and wheat flour noodles for depth and texture. Take those away and you’re rebuilding ramen from zero.
Our approach started with umami, using the same techniques Japanese chefs have relied on for generations:
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Kombu for clean ocean flavor
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Shiitake mushrooms for earthiness
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Slow-roasted garlic, caramelized cabbage, and onions for natural sweetness
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Real organic white truffle oil for richness
For the White Truffle Mushroom broth, we emulsify vegetables to achieve creamy texture. No dairy. No fillers.
For the Ginger Garlic Shio, we focus on balance: light, aromatic, and refreshing, built from real ginger and roasted garlic with pure Japanese salt.
No artificial flavorings. No powdered shortcuts.
The Noodle That Changed Everything
Photo caption 1: Partnering with third-generation noodle masters from Gifu, Japan (July 2023)
Video caption: Craft in motion. Gluten free ramen noodles being made in Japan. Kobayashi Noodle is the 1st certified gluten free factory in Japan.
Ramen is defined by its noodles. Texture matters. After hundreds of tests, we partnered with a third-generation noodle maker in Gifu, Japan who shares our obsession with texture.
Our frozen gluten free noodles have the same bounce and chew as wheat noodles, and most people can’t tell the difference. They’re made with premium Japanese rice flour and traditional noodle methods that preserve spring and slurp.
For our instant line, we use premium non GMO Japanese rice flour, air dried. Clean, light, springy noodles that cook in minutes without turning soggy.
When Even Non-Vegans Took Notice
We launched our vegan and gluten free kits quietly, expecting a niche following. Instead, they became best sellers at markets. Non-vegans started buying them simply because they tasted great.
They didn’t say, “This is good for gluten free.”
They said, “This is the best vegan ramen we’ve ever had!!”
Serving Suggestions
White Truffle Mushroom
• Sautéed garlic
• Fresh green onions
• protein of your choice!
Ginger Garlic Shio
• Sautéed garlic
• Green onions
• Squeeze of yuzu or lemon
One Hundred Percent Soba
• Serve chilled
• Dip in our tsuyu soup base
• Add wasabi and shredded nori
Our Vegan and Gluten Free Collection
Our Best Selling Gluten Free Bundle Bundle
Gluten Free White Truffle Mushroom Ramen
Creamy vegetable broth with organic white truffle oil and roasted aromatics.
Shop GF White Truffle
Ginger Garlic Shio Ramen
Light and aromatic, made from roasted garlic, fresh ginger, and mineral salt.
Shop GF Ginger Garlic Shio
Instant Shio Rice Ramen
Non-GMO rice noodles that are air-dried for spring and slurp. Ready in minutes.
Shop Instant Shio Ramen
100% Buckwheat Soba and Tsuyu
Sourced from Nagano, Japan. Pure buckwheat noodles with a kombu-shiitake tamari dipping sauce and Japanese spices.
Shop 100% Soba
Here’s our whole vegan & gluten free collection
Why It Matters
We built this line because everyone deserves ramen that tastes real. Not “healthy ramen.” Not “good for gluten free.” Just ramen that satisfies.
It’s made with the same care, technique, and obsession we bring to every bowl—from the farmers market to your kitchen.
Experience what vegan and gluten free ramen should taste like.