Ramen

Low carb craving kicking in? Want a comforting bowl of ramen that fits your vegan lifestyle? This low-carb vegan ramen is the perfect solution, satisfying all your noodle cravings without compromising your diet. Each bite is irresistible and nourishing, packed with rich flavors, fresh low-carb veggies, and a savory umami broth. The Best, it’s quick and easy to prepare, making it an ideal meal for busy weeknights. Enjoy a healthy, flavorful dish that aligns with your keto and vegan goals!

Ingredients:

For the Broth:

• 4 cups vegetable broth (for a rich, savory base)
• 2 tablespoons tamari or soy sauce (for deep umami flavor)
• 1 tablespoon miso paste (optional, for extra depth)
• 2 cloves garlic, minced (for a fragrant punch)
• 1 tablespoon ginger, grated (for warmth and spice)
• 1 tablespoon sesame oil (for that toasty finish)
• 1 tablespoon rice vinegar (for a subtle tang)
• 1/2 teaspoon chili flakes (optional, for a touch of heat)

For the Ramen:

• 1 package shirataki noodles (or zucchini noodles for a veggie twist)
• 1/2 cup mushrooms, sliced (shiitake or button work best)
• 1/2 cup bok choy, chopped (adds texture and freshness)
• 1/2 cup tofu, cubed (for plant-based protein)
• 1/4 cup green onions, sliced (for garnish)
• 1/4 cup cilantro, chopped (optional, for freshness)
• 1 tablespoon sesame seeds (for extra crunch)
• 1/2 avocado, sliced (for creaminess)

Instructions:

1. Start with the broth.
In a medium pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger, stirring frequently for about 1-2 minutes until fragrant. Pour in the vegetable broth, tamari, miso paste, and rice vinegar. Stir to combine. Bring it to a gentle simmer and let the flavors meld for about 10-15 minutes. Taste and adjust with more tamari or chili flakes, depending on your spice and salt preference.

2. Prep the noodles and veggies.
While the broth simmers, drain and rinse the shirataki noodles under cold water (if using zucchini noodles, you can spiralize them now). Set aside. Prepare your mushrooms, bok choy, and tofu by slicing and cubing them.

3. Add the mushrooms and bok choy.
Once your broth has developed rich flavors, toss in the mushrooms and bok choy. Simmer for another 5 minutes until the veggies are tender but still vibrant.

4. Add the tofu and noodles.
Gently stir in the cubed tofu and shirataki noodles (or zucchini noodles). Let them heat through for 2-3 minutes.

5. Serve and garnish.
Ladle the hot ramen into bowls, making sure each bowl gets a balanced mix of noodles, tofu, and veggies. Top with green onions, cilantro, sesame seeds, and a few slices of creamy avocado for that extra touch of indulgence.

Why You’ll Love This low carb Recipe:

• Low-carb and vegan-friendly. Shirataki noodles and zucchini noodles keep this dish keto-compliant, while tofu adds plant-based protein.
• Flavor-packed broth. With garlic, ginger, tamari, and miso, the broth is bursting with umami and depth.
• Quick and easy. Perfect for busy days when you want a comforting, healthy meal in under 30 minutes.

Tips for Success:

• Shirataki noodles prep. Rinsing shirataki noodles well is key to removing any odor they may have. Dry them thoroughly before adding to the broth.
• Customize the toppings. Add more low carb veggies like spinach, zucchini, or cauliflower for extra nutrition. For a crunchier texture, sauté the tofu cubes before adding them to the broth.
• Meal prep friendly. The broth and veggies can be made ahead of time. Just store them separately and heat before serving with fresh noodles.

This Keto Vegan Ramen is a cozy bowl of low carb goodness, filled with nourishing ingredients and bold flavors. It’s light yet satisfying, giving you all the comfort of traditional ramen without the carbs or animal products. Perfect for a quick weeknight dinner or a meal-prep option, this dish is sure to become a favorite!