Low Carb Miso Ramen
Experience the comforting flavors of traditional Japanese ramen in this lightened-up, keto-friendly twist with Low Carb Miso Ramen. Featuring zucchini noodles instead of wheat-based ones, this recipe packs bold, umami-rich flavors with a hearty miso broth infused with garlic, ginger, and soy sauce. Tender shiitake mushrooms, protein-packed tofu, and vibrant baby spinach add texture and nutrition, while soft-boiled eggs, green onions, sesame seeds, and a splash of chili oil elevate this dish into a restaurant-worthy meal. Perfect for busy weeknights, this healthy ramen recipe is ready in under an hour, providing all the warmth and satisfaction without the carbs. Whether you're following a low-carb diet or simply looking for a wholesome take on a classic, this zucchini noodle miso ramen delivers big on flavor.
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Recipe Information
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
Instructions
Begin by preparing the zucchini noodles. Using a spiralizer, create noodles from the two medium zucchinis and set them aside.
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.
Slice the shiitake mushrooms and add them to the pot, cooking for an additional 3-5 minutes until they are slightly softened.
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.
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.
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.
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.
Add the tofu cubes to the pot, letting them warm through in the broth for 1-2 minutes.
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.
Serve the ramen hot, and enjoy your delicious low-carb miso ramen!
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 9391 mg | 408% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 40.5 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1086 mg | 84% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3353 mg | 71% | |
*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.
