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A single serving of Korean Low Carb Ramen topped with scallions.

Korean Low Carb Ramen

Tressa Jamil
The warm, hearty broth is full of flavor and low on carbs, making Korean low carb ramen a meal you can fully enjoy!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Korean
Servings 3 bowls
Calories 298 kcal
Equipment
Ingredients
  
  • 4 eggs
  • 5 cups water
  • 1 teaspoon distilled white vinegar
  • 1 tablespoon Beef Better Than Bouillon
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons kimchi, cabbage, and juice
  • 3 tablespoons Gochujang
  • 2 teaspoons Gochugaru
  • 4 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 1 cup shiitake mushrooms, dried
  • 1 package Silken Tofu broken into pieces
  • 1 package Shirataki Noodles angel hair, washed and rinsed
  • 1 bundle Scallions greens, thinly sliced, to garnish
Instructions
 

For the Poached Eggs:

  • Crack an egg into a small sieve over a bowl to remove excess egg white. Then, place the eggs into a ramekin.
  • In a saucepan, bring water to a boil.
  • Stir the vinegar into the water and swirl using a whisk. While the water is moving, add the eggs and cook for 3 minutes.
  • Remove the eggs and set them aside.

For the Ramen:

  • Rinse and soak shirataki noodles in water, and set them aside.
  • In the same saucepan, using water from the poached eggs, add the remaining ingredients apart from tofu, noodles, and scallions. Gently simmer over medium heat for 15 minutes to maximize flavor.
  • Add tofu and cook for another 3 minutes.
  • Stir the reserved noodles into the ramen and cook for another minute.
  • Garnish with scallion greens and top with the reserved poached eggs to serve. Enjoy!
Notes
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 bowl | Calories: 298 kcal | Carbohydrates: 20 g | Protein: 15 g | Fat: 15 g | Sodium: 1389 mg | Fiber: 6 g | Sugar: 9 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!