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 started watching my carbs more closely, I really missed Korean instant ramen—that rich, savory broth, the spice, the comfort in every bite. This Korean low carb ramen recipe hits all the right notes and always leaves me full and satisfied. Let’s get started.
Key Ingredients
- Aromatics: Brighten the broth with four garlic cloves and fresh ginger for the best flavor, or use one teaspoon of ginger paste if you’re in a pinch.
- Scallions: Cook the white parts of the green onions with the aromatics, and garnish Korean low carb ramen with chopped scallion greens for a fresh-tasting finish.
- Kimchi: Kimchi isn’t just a side dish or banchan—it’s a powerhouse ingredient. Well-fermented, sour kimchi (Hyosun at Korean Bapsang says the older, the better) adds incredible depth to soups and stews (also called jjigae).
- Gochujang Paste: Gochujang paste is a Korean pepper paste that adds a delicious, sweet heat to the ramen. Made from red pepper flakes, sticky rice, fermented soybean paste, and salt, it is a staple in Korean cuisine, adding bold flavor to dishes.
- Gochugaru: Gochugaru or Korean chili flakes are another Korean pantry staple providing heat and a slightly smoky fragrance. The spice levels vary from mild to seriously spicy, so check the label before diving in (ask me how I know).
- Chicken Broth: Use homemade or store-bought chicken broth or sub in vegetable broth, bone broth, or chicken Better than Bouillon if that’s what you have.
- Soy Sauce: Soy sauce can easily tip the balance toward too salty if you’re not careful. Before adding it, check the saltiness of the chicken broth and kimchi. If they lean on the salty side, swap it for Worcestershire sauce. You can also try Tamari or coconut amino acids.
- Shiitake Mushrooms: Fresh or dried shiitake mushrooms work, but dried ones are my favorite—they add a deep, nutty flavor as they rehydrate in the broth.
- White Vinegar: Adding distilled white vinegar to the poaching water helps the egg whites set faster, making for perfectly poached eggs.
- Eggs: Creamy poached eggs take the ramen to the next level, but soft or hard-boiled eggs work just as well.
- Silken Tofu: Silken tofu adds a creamy, delicate texture.
- Shirataki Noodles: Invented in Japan, shirataki noodles are bouncy, gelatinous noodles with a mild, almost neutral flavor, which allows them to absorb the taste of whatever you cook them with. I use angel hair Shirataki noodles since they remind me of ramen noodles.
Additions and Substitutions
- Replace the broth. Prepare an umami-based broth for the ramen using kombu (edible seaweed), dried anchovies, or dashi.
- Swap the protein. Replace the silky tofu with tempeh, seitan, chicken, pork tenderloin, or flank steak.
- Load up on veggies. Feel free to include veggies like shredded carrots, bean sprouts, kombu, bok choy, or Napa cabbage.
- Try a different low-carb noodle. Use palmini noodles, kelp noodles, or zoodles (zucchini noodles) instead of Shirataki noodles.
How to Prepare Shirataki Noodles for Ramen
What are Shirataki Noodles?
Shirataki noodles are thin, translucent noodles made from the konjac plant. They’re primarily made of water and soluble fiber, making them low in calories and carbohydrates. Because of this, they’re often marketed as a keto-friendly or low-carb alternative to traditional pasta.
Find the noodles in the refrigerated section of most grocery stores or Asian grocery stores. They are usually pre-cooked, but I drain, rinse, and prepare the noodles to improve their taste and texture.
Choose the Right Brand
I avoided shirataki noodles for the longest time—even though they made some of my favorite meals possible on a low-carb diet. The texture and smell didn’t sit right with me. Then I realized something: the brand makes all the difference. House Foods is by far the best-tasting option.
Prepare the Noodles
Please, please, please, do not add the noodles straight into your ramen! For best results, drain and rinse the noodles in a colander.
Soak or Blanch the Noodles
Next, soak the noodles in water for 10-15 minutes or blanch them in boiling water for 3 minutes, then drain and rinse, rinse, rinse in cold water. Now you’re ready to add them to your ramen.
How to Make Low Carb Ramen
The full recipe with measurements is in the recipe card below.
Step 1: Drain and rinse the Shirataki noodles. Boil water in a small saucepan. Add the noodles and blanch them for 3 minutes. Transfer the noodles to a colander and rinse with cold water. Set them aside.
Step 2: Warm the oil in a large saucepan over medium heat. Add the garlic, ginger, scallion whites, kimchi, gochujang paste, and gochugaru seasoning. Sauté for 1-2 minutes.
Step 3: Deglaze with chicken broth and stir in the soy sauce, dried shiitake mushrooms, and 2 tablespoons of kimchi brine (if using). Gently simmer over medium heat for 15 minutes until the mushrooms rehydrate.
Step 4: Meanwhile, crack a large egg into a small sieve over a small bowl to remove excess egg whites. Transfer it to a ramekin. Repeat with the remaining eggs.
Step 5: Bring water to a boil in a small saucepan, then stir in the white vinegar. Use a whisk to create a funnel in the pot, then carefully add the eggs while the water is still moving. Let them cook for 3 minutes; gently remove the eggs with a slotted spoon, and set them aside.
Step 6: Add reserved Shirataki noodles to the broth and stir to combine. Then, gently fold in the tofu. Cook for 2-3 minutes and remove the pan from heat.
Step 7: Transfer the soup to serving bowls and top them with poached eggs and chopped scallion greens.
If you enjoy the Korean low carb ramen, try more low carb recipes!
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 2-3 days.
- Freeze: Freezing ramen is usually no problem, but I wouldn’t recommend it because of the Shirataki noodles. They are partially made of water, and the texture changes once thawed.
- Reheat: Warm leftover low-carb ramen on the stovetop for the best results.
Frequently Asked Questions
Where can I buy Shirataki noodles?
You can find Shirataki noodles in most large grocery stores, usually in the refrigerated section near the tofu and plant-based products. They’re also available at Asian markets, health food stores, and specialty grocery chains like Whole Foods and Sprouts. Look for House Brand Shirataki noodles if you can find them.
Is Korean low carb ramen keto?
This ramen is a delicious low-carb alternative to spicy Korean instant noodles. And because I know tracking macros can be a pain, I went ahead and calculated them for you.
• Carbs: 11 Net Carbs
• Protein: 11 Grams
• Fat: 8 Grams
Any nutritional information is an estimate provided by an online nutrition calculator. It is not a substitute for professional advice.
More Soup Recipes:
Korean Low Carb Ramen
- Large Saucepan or Dutch Oven
- 2 teaspoons oil
- 4 garlic cloves, minced
- 1 -inch knob of ginger, grated
- 1 bunch scallions, whites (cut into 1-inch pieces) and greens (finely chopped) reserved separately
- ¼ cup kimchi, plus 2 tablespoons of kimchi brine
- 3 tablespoons gochujang paste
- 2 teaspoons gochugaru
- 6 cups chicken broth
- 1 tablespoon soy sauce
- 1 cup dried shiitake mushrooms
- 5 cups water
- 1 teaspoon distilled white vinegar
- 4 large eggs
- 1 package silken tofu broken into pieces
- 1 package shirataki noodles angel hair, washed and rinsed
- Warm the oil in a large saucepan over medium heat. Add the garlic, ginger, scallion whites, kimchi, gochujang paste, and gochugaru seasoning. Sauté for 1-2 minutes.
- Deglaze with chicken broth and stir in the soy sauce, dried shiitake mushrooms, and 2 tablespoons of kimchi brine (if using). Gently simmer over medium heat for 15 minutes until the mushrooms rehydrate.
- Meanwhile, crack a large egg into a small sieve over a small bowl to remove excess egg whites. Transfer it to a ramekin. Repeat with the remaining eggs.
- Bring water to a boil in a small saucepan, then stir in the white vinegar. Use a whisk to create a funnel in the pot, then carefully add the eggs while the water is still moving. Let them cook for 3 minutes; gently remove the eggs with a slotted spoon, and set them aside.
- Add reserved Shirataki noodles to the broth and stir to combine. Then, gently fold in the tofu. Cook for 2-3 minutes and remove the pan from heat.
- Transfer the soup to serving bowls and top them with poached eggs and chopped scallion greens.
Jenna K.
Thursday 16th of February 2023
I tried the Korean low-carb ramen recipe and was amazed at how much flavor it had! It's perfect for cold winter nights, and it's so filling without leaving me feeling heavy. I'll definitely be making this again. Thanks for the great recipe!
RJ
Thursday 19th of May 2022
This has to be one of my favorite ramen recipes. It calls for authentic Korean ingredients and you can make it healthier by using low carb or keto noodles.
Tressa Jamil
Sunday 12th of June 2022
It's nice to be able to enjoy a low carb comfort food.