Add the zucchini and spinach, and cook until the zucchini is crisp-tender, 2 to 3 minutes.
Drain the cooking water from the saucepan then add the broth and 2 cups water. While the eggs are cooking, prepare a bowl with ice water. Bring a pot of water to a gentle boil. We like tofu (not soy-free) or chicken with this dish. Be sure to choose broth that suits your dietary needs.įor egg-free zoodle ramen bowls, substitute your favorite protein for the egg. Spiralizing just makes it “ramen.”īy ingredients, this recipe is dairy-free /non-dairy, gluten-free, grain-free, tree nut-free, optionally peanut-free, optionally soy-free, optionally paleo, and vegetarian. You can simply slice or chop the zucchini to make a delicious Japanese-style soup. It’s loaded with inexpensive, everyday vegetables, and just enough protein for balance.īut what if you don’t have a spiralizer? There is no rule that you must make zoodles. In the past, all Atkins food was dairy loaded, but they’ve made efforts in recent years to offer more dairy-free low-carb options, like this one. This recipe is just slightly adapted from the Vegetarian Ramen Zoodle Bowls recipe in The Atkins 100 Eating Solution. Zoodle Ramen is How We Make Superfood Bowls at Home It’s loaded with vegetables and flavor, and is quite easy to make! Not to mention, it’s naturally dairy-free, gluten-free, grain-free, nut-free, and low-carb to suit various dietary needs. I love to see pictures too!īe sure never to miss any of the creativity I come up with by typing in your email below.Are you looking to mix up your lunch routine with some healthy choices? Do you want to cut back on grains – even just a little? Are you trying to prioritize eating more plants? Do you have an abundance of zucchini to use up? If you said yes to any, or all, of these questions, then try this recipe for zoodle ramen bowls. Adds a bit of crunch.Ĭomment below and tell me how your ramen turned out. I sometimes will also leave the leeks raw and top with them instead of cooking them. Pour the broth to your bowl and top it with some bean sprouts. After the 5 minutes simple drain the water. This takes about 5 minutes until they are cooked. Separately boil some water and cover a bowl of bean sprouts. Add in your mushrooms, spinach and leeks. Some use soy sauce or miso as well – I avoid those two just to limit the salt. 
Spice your broth with your choice of spices.Pour in your broth, the amount depends how brothy you like your ramen.This is easiest done in a wok or large sauce pan that can hold the broth. Pork tenderloin stripes, bean sprouts, leeks, mushrooms, beef brother, spinach, and zucchini.
You can choose more veggies, or more meet lots of broth or just a little. This is so tasty! There is no measurements in this recipe because it all depends how YOU like your ramen. ANY ramen recipe, remove the above mentioned noodles and add zoodles! What’s the secret to making your fav ramen a low carb ramen?
Go check it out, there is only one change to make it low carb. The recipe is the same as my home-made ramen recipe I shared a while back.
KETO RAMEN ZOODLES HOW TO
There is no “set” ramen recipe, just how to build your own with some guidelines. It’s really a dish where you take what you have and throw something together.
meat or fish based stock with some flavouring (miso or soy sauce). Ramen is not just the packages of instant noodles you ate in college, it is an actual Japanese dish. Also a great way to get a comfort food that is in line with some keto diets. Great for those trying to limit the processed carbs, like pasta. That problem is solved right here! Low carb ramen. Ramen is SUCH a comfort food, but at the same time… the carbs! A main staple in ramen is the noodles.
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