Korean Low Carb Ramen

Can you eat ramen noodles on a low-carb diet? I am here to tell you, you can! The warm, hearty broth in our Korean-inspired low carb ramen is full of flavor and low on carbs, making it a meal you can fully enjoy!

Why You’ll Love This Recipe

When I began counting carbs more carefully, I missed ramen – specifically Korean instant ramen. There’s something about the savory broth and all the spices, so I decided to do something about it; this recipe for low carb ramen is a perfect substitute and always leaves me feeling full and satisfied.

Ingredients You’ll Need

For the Poached Eggs:

• Eggs: Poached eggs are a perfect addition to already tasty ramen. If you don’t like poached, that’s okay! Add a soft or hard-boiled egg instead.
• Distilled White Vinegar: I add a dash of vinegar to the water; it causes a chemical reaction that encourages the egg whites to cook more quickly.

For the Broth:

• Better Than Bouillon: Better Than Bouillon and water act as stock in this recipe. It’s flavorful, easy, and something I always keep in my pantry. For vegan ramen, use Vegetable Better than Bouillon.
• Soy Sauce: Add umami with a little bit of soy sauce. Use Tamari as a gluten-free option and coconut amino acid if you need a soy-free alternative.
• Sesame Oil: Sesame oil adds a nutty, silken texture to the ramen.
• Kimchi: Kimchi is more than just a side dish or another addition to banchan; it’s often the main ingredient! When using kimchi to make soups and stews (jjigae), be sure it’s fermented and sour- the older, the better; this will boost the flavor.
• Gochujang: Korean pepper paste called gochujang is frequently used in Korean cuisine to add sweet heat to a recipe; red pepper flakes, sticky rice, fermented soybean paste, and salt make up the beautiful red paste that adds depth to whatever it cooks in.
• Gochugaru: Adding heat and a slightly smoky fragrance, dried and deseeded chili peppers are the main ingredients in another Korean staple called gochugaru, or Korean chili flakes. Check the container for spice level; they come in mild, medium, or hot (tell me why I know this).
• Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – go for it; cook with your heart.
• Ginger Paste: You can use fresh minced ginger here, but it takes longer to incorporate into the broth. Since this recipe is for instant ramen, I use ginger paste.

For the Ramen:

• Shiitake Mushrooms: Fresh or dried shiitake mushrooms work in this recipe. However, I suggest using dried mushrooms since they add nuttiness to the broth as they rehydrate.
• Silken Tofu: Silken tofu is a common ingredient in Korean cuisine, especially in soup (jjigae).
• Shirataki Noodles: Invented in Japan, shirataki noodles are made from konjac yam. Shirataki noodles have no taste of their own, so they easily absorb the flavors in the dish.
• Scallions: Scallions or green onions add a nice peppery finish to the ramen.

Additions and Substitutions

• Protein: Tempeh, Seitan, Chicken Breast, Rotisserie Chicken, Pork Tenderloin, Flank Steak, Nutritional Yeast
• Broth: Bone Broth
• Vegetables: Bok Choy, Carrots, Edamame, Napa Cabbage, Bean Sprouts, Nori
• Noodles: Kelp, Palmini, Zucchini Noodles (Zoodles)

How to Prepare Shirataki Noodles

1. Choose the Right Brand: I was not a fan of shirataki noodles for the longest time, even if they made some of my favorite meals possible on a low-carb diet. Something about the texture and smell was off, and I couldn’t get past it; what I discovered is that brand matters! House Foods is by far the best-tasting brand out there, and they have a variety of noodles, making them more versatile. I use angel hair shirataki noodles for this recipe since they most resemble ramen to me.
2. Prepare your Noodles: Please, please, please, do not add the noodles straight into your ramen! For best results, drain the liquid from the packaging. Next, soak the noodles in water for 10-15 minutes, then rinse, rinse, rinse. Now you’re ready to add them to your ramen.

Expert Tips

• I learned from Hyosun over at Korean Bapsang that when using kimchi, older is better. I find this especially true in soup (Jjigae) and ramen (ramyon). 

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What to do With the Leftovers

• Refrigerate – Store the leftovers in an airtight container and eat the ramen within two days of making it.
• Freeze – Normally, freezing ramen is completely fine! However, since this recipe includes shirataki noodles, I would not recommend it. The noodles are partially made up of water, and because of that, they do not defrost well.
• Reheat – Warm leftover low carb ramen on the stovetop or in the microwave.

Frequently Asked Questions

More Low Carb Recipes:

• Rainbow Wraps
• Guacamole Without Tomato
• Keto Biscuits and Gravy