Low Carb Spicy Ramyeon
Enjoy all the bold, fiery flavors of traditional Korean ramyeon with a healthier twist in this Low Carb Spicy Ramyeon recipe. Made with zucchini noodles instead of classic wheat-based ramen, this dish is perfect for anyone following a low-carb or gluten-free diet while still craving the authentic taste of Korean cuisine. The broth is infused with the deep umami of gochujang and the vibrant heat of gochugaru, while fresh vegetables like cabbage, mushrooms, and red chili pepper add irresistible texture and nutrition. Topped with perfectly poached eggs and garnished with sesame seeds and green onions, this quick and easy 35-minute recipe is a deliciously satisfying meal that doesn’t compromise on flavor. Perfect for spice lovers and those seeking a light yet hearty dish, this one-pot recipe is destined to become your new go-to low-carb comfort food!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 4 cups Chicken or vegetable broth
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 tablespoon Gochujang (Korean chili paste)
- 1.5 tablespoons Soy sauce (low sodium)
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 Egg
- 3 stalks Green onions
- 1 teaspoon Sesame oil
- 1 cup Cabbage or bok choy
- 1 cup Mushrooms (shiitake or button)
- 1 Red chili pepper
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Use a spiralizer to turn the zucchini into thin, noodle-like strands. Set aside.
In a medium pot, bring the chicken or vegetable broth to a gentle boil.
Add the gochugaru, gochujang, soy sauce, minced garlic, and grated ginger to the broth. Stir well to combine.
Slice the mushrooms and chop the cabbage or bok choy into bite-sized pieces. Add them to the pot and simmer for 5 minutes.
Slice the red chili pepper and two of the green onions. Add them to the broth for added heat and flavor.
Lower the heat to a simmer and crack the eggs directly into the broth. Let them poach for 3-4 minutes or until the whites are set and the yolks are still slightly runny.
Add the zucchini noodles to the pot and cook for 1-2 minutes until just tender but still firm (al dente).
Drizzle sesame oil over the soup and give it a gentle stir.
Season with salt and black pepper to taste.
Ladle the ramyeon into bowls, ensuring an even distribution of broth, vegetables, and poached egg.
Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 9719 mg | 423% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 45.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2897 mg | 62% | |
*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.
