LOWER CARB SIMPLE VEGGIE RAMEN



If you ask me, ramen is the perfect comfort food on a cold winter day. I wanted a lower-carb, higher protein option, but I was always intimidated to make it at home. I found a few simple veggie ramen recipes and put my own spin on them. I also swapped in the traditional ramen noodle for a shiratake noodle which is only 20 calories and 3g of carb/serving. If you've never had shiratake noodles before, you can usually find them where you buy tofu or produce in your grocery store.

I hope you enjoy making this ramen (and eating it) as much as I do!

See full nutritionals/serving below.


SERVES: 2 TIME: 40 MIN


INGREDIENTS

1.5 tbsp Sesame Oil

½ White Onion, Diced

2 tbsp Fresh Ginger, Grated

2 cloves Garlic, minced

4 Medium Shitake Mushrooms, sliced

32 fl oz Mushroom Broth

2 tbsp low sodium Tamari or Soy Sauce

1.5 tbsp Miso Paste

6 oz Tofu

1 bunch Baby Bok Choy

2 tbsp Green Onions, sliced

1 package, Shiratake Noodles (spaghetti style)

2 Eggs, soft boiled

½ Avocado, sliced

1 tsp crushed Red Pepper Flakes (optional)


DIRECTIONS

1. Start by draining tofu and pressing water out. Place tofu on a plate and place another plate on top of the tofu block with a heavy object on top. Let sit while other ingredients begin to cook.

2. In a large pot, heat 1 tbsp sesame oil over medium-high heat. Add onions and cook until softened (about 5 min). Add garlic and ginger and cook for another 3 minutes. Add in sliced mushrooms and cook for another 3-5 minutes, until mushrooms are slightly softened.

3. Pour in mushroom broth and bring to a light simmer. Stir in tamari and miso paste, whisking until miso paste is blended into the broth. Reduce heat slightly and continue to simmer on low heat. If you would like to make your broth spicy, add in crushed red pepper to taste.

4. Meanwhile, fill a small sauce pan ¾ of the way full with water and bring to a boil. Soft boil eggs by placing in water and letting cook for 6-7 minutes. Remove from water (leaving water in the pot) and place the eggs in an ice bath to cool. Peel and set aside.

5. Take tofu from plate and pour off water. Slice into cubes. In a small frying pan, heat 0.5 tbsp sesame oil over medium-high heat. Fry tofu ~4-5 minutes on each side until brown and slightly crispy on each side. Set aside.

6. Keep the pot of water hot that you used to boil your eggs and bring back to a boil. Slice your bundle of bok choy in half length-wise and boil for ~3 minutes (you can decide how soft you like your bok choy. If you would like it more crunchy, leave it in the water for less time, if you would like it softer, keep it in the water longer). Remove from water and set aside.

7. Rinse your shirataki noodles under warm water, drain, and place in broth. Let cook for 3-5 minutes in broth.

8. Begin to assemble your ramen. Divide broth and noodles among 2 bowls evenly. Top each bowl with 1 egg (sliced in half), half of the tofu, half of the bok choy, half the avocado, and half the green onions. Top with extra crushed red pepper or siracha for extra spice.

Serve and enjoy!


NUTRITION (PER SERVING)

417 KCAL

23 g CHO

26.5 g FAR

26 g PRO


#vegetarian #ramen #healthy #soup #recipe #lowcarb #glutenfree