Being that we’ve just wrapped up Hanukkah, should you find yourself needing a break from all the latkes and pastries, I’ve provided the following low carb/keto version of spicy vegetarian ramen.

Happy holidays and I hope you enjoy my recipe.

Be sure to comment with your alterations and feedback, I’m a ramen virgin so by no means did I have any idea what I was doing! 😆

You will need:

1 Vegetarian Vegetable bullion cube (I used Knorr)

5 oz of shiitake mushrooms

1 8oz bag of tofu shirataki spaghetti shaped noodle substitute

1/2 of a 14oz jar of spicy kimchi (I used King’s)

5 or more* peeled and diced cipolline onions (I used Melissa’s, pre peeled)

*these have the highest carb content at 8g per half cup, according to MyFitnessPal.

Directions:

The tofu noodles come out of their bag pretty pungent so you may want to prepare as instructed by boiling them in water for 3 min or microwaving for one min, after thoroughly washing them.

After starting the noodles, I sautéed the onions and mushrooms in a large pan using a bit of olive oil, adding in the kimchi last. After about 10 minutes of sautéing on medium heat, I added two cups of boiling water with the bullion cube.

Once the noodles were done, I drained them before mixing them into the rest of the ingredients and leaving it all to simmer on low for about 6 minutes.

Top it off with a hard boiled egg and enjoy!!

xx,

e.darby