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.
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!!