Low Carb Authentic Ramen Noodle Soup
Savor the comforting flavors of Japan without the carbs in this **Low Carb Authentic Ramen Noodle Soup**! This quick and easy recipe combines the rich, umami-packed broth you love with the healthy twist of shirataki noodles, a low-carb alternative to traditional ramen noodles. Infused with aromatic garlic and ginger, and brimming with nutrient-rich baby spinach, tender mushrooms, and soft-boiled eggs, this soup is as satisfying as it is wholesome. Finished with a drizzle of sesame oil, a sprinkle of sesame seeds, and an optional spicy kick of sriracha, it’s the perfect meal for those craving authentic ramen flavor on a keto-friendly or low-carb diet. With a prep time of just 15 minutes, you can indulge in this warm, nourishing bowl in under 40 minutes!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 4 cups Chicken or vegetable broth
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 3 Green onions, sliced
- 2 cups Baby spinach
- 1 cup Mushrooms, sliced
- 2 packs (about 8 oz each) Shirataki noodles (konjac noodles)
- 1 teaspoon Sesame oil
- 2 Soft-boiled eggs
- 1 tablespoon Sesame seeds
- 1 tablespoon Sriracha or other chili sauce (optional)
Instructions
Begin by preparing the shirataki noodles as per the package instructions. This usually involves draining, rinsing under hot water, and boiling for a few minutes to remove the odor. Set aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, and sauté until aromatic, about 1 minute.
Pour in the chicken or vegetable broth, soy sauce, and rice vinegar. Stir to combine and bring to a simmer.
Add the sliced mushrooms to the simmering broth, and cook for 5 minutes until the mushrooms are tender.
Add the sliced green onions and baby spinach to the broth, stirring until the spinach wilts.
Introduce the prepared shirataki noodles into the pot and stir well to integrate with the soup base. Allow the soup to heat through for another 2-3 minutes.
Remove the soup from the heat, add sesame oil, and stir. Adjust seasoning with additional soy sauce or salt if needed.
Divide the soup into bowls. Halve the soft-boiled eggs and place halves on top of the soup in each bowl. Sprinkle with sesame seeds.
Serve hot, adding a swirl of sriracha or other chili sauce for an optional spicy kick.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5660 mg | 246% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 11.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 264 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
