Low Carb Miso Ramen
Savor the comforting flavors of this Low Carb Miso Ramen, a wholesome twist on a beloved classic! Featuring tender zucchini noodles as a light, guilt-free base, this recipe offers a richly umami miso broth infused with garlic, ginger, and shiitake mushrooms. Packed with nutritious baby spinach, protein-rich tofu, and aromatic toppings like sesame seeds and green onions, this keto-friendly ramen is both satisfying and nourishing. Ready in just 50 minutes, it’s a perfect weeknight dinner for those seeking a flavorful meal without the carbs. Don’t forget the soft-boiled egg and a dash of chili oil for the ultimate ramen experience!
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Ingredients
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 inch piece Ginger
- 200 grams Shiitake mushrooms
- 100 grams Baby spinach
- 3 tablespoons Miso paste
- 2 tablespoons Soy sauce
- 4 cups Chicken broth
- 200 grams Tofu
- 3 stalks Green onions
- 1 tablespoon Sesame seeds
- 1 teaspoon Chili oil
- 2 large Eggs
Directions
Step 1
Begin by preparing the zucchini noodles. Using a spiralizer, create noodles from the two medium zucchinis and set them aside.
Step 2
Heat the olive oil in a large pot over medium heat. Mince the garlic and peel and grate the ginger, then add them to the pot, stirring until fragrant, about 2 minutes.
Step 3
Slice the shiitake mushrooms and add them to the pot, cooking for an additional 3-5 minutes until they are slightly softened.
Step 4
Pour in the chicken broth, miso paste, and soy sauce. Stir the mixture well to ensure the miso paste is fully dissolved. Bring the broth to a gentle simmer over medium heat.
Step 5
While the broth is simmering, cut the tofu into small cubes and chop the green onions. Keep the tofu and half of the green onions for later.
Step 6
Carefully lower the eggs into a small pot of boiling water and boil for 7 minutes. Once done, remove them, cool under cold running water, peel, and set aside.
Step 7
Add the zucchini noodles to the simmering broth along with the baby spinach. Let them cook for 2-3 minutes until zucchini noodles are tender but not mushy.
Step 8
Add the tofu cubes to the pot, letting them warm through in the broth for 1-2 minutes.
Step 9
Divide the ramen into bowls. Top each with a soft-boiled egg sliced in half, the remaining green onions, a sprinkle of sesame seeds, and a drizzle of chili oil for some heat.
Step 10
Serve the ramen hot, and enjoy your delicious low-carb miso ramen!
Nutrition Facts
| Serving size | (2144.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1232.7 |
| Total Fat 68.6g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 5.1g | |
| Cholesterol 372mg | 0% |
| Sodium 9391.3mg | 0% |
| Total Carbohydrate 83.3g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 40.5g | |
| Protein 80.9g | 0% |
| Vitamin D 118IU | 0% |
| Calcium 1085.7mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 3353.0mg | 0% |
Source of Calories