Low Carb Spicy Miso Ramen
Indulge in the bold, comforting flavors of Low Carb Spicy Miso Ramen—a guilt-free twist on a beloved classic! This hearty, keto-friendly dish features silky shirataki noodles swimming in a rich, spicy miso broth infused with fragrant garlic, ginger, and gochujang. The addition of unsweetened almond milk lends a creamy touch while baby spinach, shiitake mushrooms, and optional soft-boiled eggs offer bursts of texture and nutrients. Finished with scallions, sesame seeds, and a splash of chili oil for an irresistible kick, this ramen is perfect for cozy evenings or satisfying your noodle cravings without breaking your carb goals. Ready in under 45 minutes, it’s a quick and flavorful way to enjoy a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Gochujang (Korean chili paste, low-carb version)
- 2 tablespoons Red miso paste
- 4 cups Chicken or vegetable stock (low-sodium)
- 1 cup Unsweetened almond milk
- 2 tablespoons Tamari or coconut aminos
- 1 teaspoon Sesame oil
- 2 packs Shirataki noodles (low-carb)
- 2 cups Baby spinach
- 1 cup Shiitake mushrooms, sliced
- 2 eggs Soft-boiled eggs (optional)
- 3 stalks Scallions, sliced
- 1 tablespoon Sesame seeds
- 1 teaspoon Chili oil (optional, for topping)
Instructions
Drain and rinse the shirataki noodles thoroughly under cold water. Set aside.
Heat coconut oil in a medium-sized pot over medium heat.
Add minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until fragrant.
Stir in gochujang and miso paste, cooking for another 1-2 minutes to deepen the flavors.
Pour in chicken or vegetable stock and unsweetened almond milk. Stir well to combine and bring to a gentle simmer.
Add tamari (or coconut aminos) and sesame oil to the broth. Let it simmer gently for 10 minutes to allow the flavors to meld.
In a separate pan over medium heat, sauté the sliced shiitake mushrooms with a small drizzle of sesame oil until tender. Set aside.
Add the drained shirataki noodles to the simmering broth. Allow them to heat through for 2-3 minutes.
Divide the noodles and broth evenly between two large bowls.
Top each bowl with baby spinach (it will wilt slightly in the hot broth), sautéed shiitake mushrooms, scallions, and a soft-boiled egg if using.
Sprinkle sesame seeds on top and drizzle with chili oil for extra heat, if desired.
Serve immediately and enjoy your low-carb spicy miso ramen!
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4578 mg | 199% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 13.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 719 mg | 55% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1441 mg | 31% | |
*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.
