Sugar-Free Spicy Korean Ramen
Dive into a bowl of bold flavors with this irresistible Sugar-Free Spicy Korean Ramen! Perfect for those seeking a low-carb, health-conscious twist on a classic comfort food, this recipe features shirataki noodles as the base, paired with a rich, vibrant broth infused with gochugaru, sugar-free gochujang, garlic, ginger, and low-sodium soy sauce. Fresh veggies like zucchini, mushrooms, and baby spinach add texture and nutrition, while sugar-free kimchi lends a tangy kick that ties it all together. Ready in just 35 minutes, this gluten-free recipe is ideal for a quick, satisfying meal that doesn’t sacrifice authentic Korean spice. Customize with tofu for added protein, and finish with sesame seeds and scallions for a picture-perfect presentation. Whether you're following a sugar-free or keto-friendly lifestyle, this dish delivers wholesome, spicy comfort in every bite!
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Recipe Information
Ingredients
- 200 grams Shirataki noodles (or any sugar-free low-carb noodles)
- 1 tablespoon Gochugaru (Korean chili flakes)
- 2 tablespoons Gochujang (sugar-free Korean chili paste; ensure it uses alternative sweeteners)
- 2 tablespoons Low-sodium soy sauce (or tamari for gluten-free version)
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 4 cups Vegetable broth (low-sodium, sugar-free)
- 1 cup Kimchi (check for sugar-free versions)
- 3 stalks Scallions, sliced
- 200 grams Tofu, cubed (optional for protein)
- 1 medium Zucchini, julienned
- 150 grams Mushrooms, sliced (shiitake or any preferred variety)
- 2 cups Baby spinach
- 1 teaspoon Sesame seeds
- 1 whole Red chili, sliced (optional for extra heat)
Instructions
Prepare the shirataki noodles according to package instructions. Typically, this involves rinsing them under cold water and then boiling or pan-frying them briefly to remove their natural aroma. Set aside.
In a medium soup pot, heat sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the gochugaru and stir for 30 seconds. This will release its smoky red color and deepen the flavor.
Add gochujang, soy sauce, and vegetable broth to the pot. Stir well to combine and let it simmer for 5 minutes.
Add the sliced mushrooms, zucchini, and kimchi to the broth. Cook for another 5-7 minutes until the vegetables are tender.
If using tofu, gently add the cubed tofu to the pot and simmer for 2-3 minutes to warm it through.
Add the spinach and scallions, reserving a small portion of the scallions for garnish. Cook for 1 minute until the spinach wilts.
Divide the prepared shirataki noodles between two bowls. Ladle the hot broth and vegetables over the noodles.
Garnish with sesame seeds, sliced red chili (if using), and the reserved scallions.
Serve immediately and enjoy your sugar-free spicy Korean ramen!
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 10.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 994 mg | 76% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2443 mg | 52% | |
*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.
