What gives this ramen broth its rich, savory flavor?

The broth's depth comes from whisking in miso paste, tamari, sesame oil, and maple syrup, then simmering with sauteed ginger, garlic, and mushrooms.

Can I use different noodles for this gluten-free ramen?

This recipe specifically uses brown rice ramen cakes, which are naturally gluten-free and cook quickly in the simmering broth.

Cut a block of extra firm tofu into small cubes and add them to the simmering broth along with the ramen noodles for the last 5 minutes of cooking.

Shiitake or cremini mushrooms, thinly sliced, are recommended for sauteing with the ginger and garlic to build the broth's base.

The recipe notes that this gluten-free ramen is best enjoyed fresh, likely due to the noodles potentially becoming too soft if stored.

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This easy vegan ramen is quick to make, gluten free, protein-packed, flavorful, salty, and loaded with noods without being overly heavy.

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Finely slice the mushrooms (option to use a mandolin). Finely chop the ginger and garlic. Option to add the ginger and garlic to a food processor to do the chopping for you.
Heat a large pot over medium heat and add 1-2 teaspoons of oil in. Once hot, add the mushrooms, ginger and garlic. Saute for a few minutes until the mushrooms just start to brown. Then add the miso paste and whisk it in along with the tamari, sesame oil and maple syrup. Whisk it all together and then add the vegetable broth.
Bring the broth to a slight boil and then let it simmer for 10 minutes.
After 10 minutes, add in the 2 ramen noodle cakes and the tofu cubes and over medium heat let the noodles cook until they are soft. This will depend on the ramen noodles you use, but roughly 5 minutes more.
To serve, dish out the ramen and top with sliced green onions.
This gluten free ramen is best fresh.