Korean Low Carb Ramen

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!

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.

WHAT YOU NEED TO MAKE LOW CARB RAMEN

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.

SUBSTITUTIONS AND VARIATIONS

• 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 MAKE KOREAN LOW CARB RAMEN

The full recipe with measurements is in the recipe card below.

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.

TRESSA’S 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 (ramyeon). 

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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 leftovers 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