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Who doesn’t love a nice, warm bowl of ramen? It’s the kind of meal that just feels satisfying, and if you’re not eating it out of a package, downright healthy. I’ve really wanted a nice bowl of ramen lately, and while finding vegan ramen near Boston wouldn’t be that much of a challenge, finding a low carb vegan ramen seems like a pretty impossible task. So, like with basically every recipe on this site, it will have to be homemade.
The obvious choice for noodles near was shirataki, as they’re pretty widely available now, and actually work really well in recipes like this. I love that shirataki noodles are gluten free, basically no calories or carbs, and really easily flavored. They basically take on the taste of whatever you cook them in, which works well for recipes like this vegan ramen, where the broth is super flavorful.
I love making this low carb vegan ramen soup when I’m feeling a little under the weather, because it never fails to bring a little bounce back into my step. It’s definitely got some sort of flavor magic going on.
Notes About Making Low Carb Vegan Ramen:
- You can easily make this soy free by using coconut aminos and substituting the tofu out for seitan, or another soy-free meat substitute.
- If you just really don’t dig shirataki noodles, you could also use edamame noodles. They’re a bit higher in carbs, but much higher in protein and have a texture that is closer to regular noodles.
- The toppings are really up to you. These are just what I had on hand, and what I enjoy eating.
- You can always add more tamari to this. I end up pouring more on at the end, because I am an animal who can never get enough salt.
- Powdered garlic and ginger can replace the fresh.
- You can make this a bit heavier by doubling the tofu.
Low Carb Vegan Ramen
Noodles and Broth:
- 1 tbsp olive oil or sesame oil, for a more ramen-like flavor
- 2 tbsp soy sauce tamari or coconut aminos
- 2 cups veggie stock I use bouillon and water
- 1 garlic clove minced
- 1/8 tsp grated ginger
- 1 package shirataki noodles
- 1/4 block baked or fried tofu I cubed mine, marinated it in tamari and baked it for about 30 minutes
- handful of baby spinach
- handful of sprouts
- 1/4 cup mixed mushrooms sauteed
- chili flakes
- chopped scallion
- seaweed flakes
- sesame seeds
- Gather ingredients. Sautee mushrooms and bake tofu, if need be.
- Add oil to a saucepan on medium low heat, and toss in garlic and ginger. Stir for a few minutes until everything smells amazing. Add in broth and soy sauce and bring to a simmer.
- Drain and rinse noodles, and add to the broth. Let this simmer for about 5-10 minutes.
- Carefully remove noodles from the broth with a fork or spaghetti spoon, and place at the bottom of your bowl. Arrange desired toppings over the noodles.
- Carefully pour broth over the toppings.
- Garnish with whatever you'd like, and enjoy!
13 thoughts on “Low Carb Vegan Ramen”
That looks delicious! I usually make mine with miso or doenjang paste, tamari, garlic, and a chilli for the base, and then just throw in spiralized zucchini or daikon radish for my “noodles.” Mine never looks as beautiful as yours does though!
This sounds absolutely DELICIOUS! I’ll have to add miso to the next batch!
And spiralized daikon radish is genius!
Oh what kind of chili do you use?
Hi Jen! I don’t really use a specific kind of chili, just whatever’s on hand 🙂
I originally wanted to make this with spiralized zucchini (the store was out) and did it with spiralized carrots instead, still turned out super yummy if you don’t mind a crunch to your ramen. The leftovers may be more true to traditional ramen.
Adding in some sriracha to the broth gives it a nice kick too if that’s your thing. Thanks so much for the awesome recipe! This one is definitely going to be one of the meals I cycle through for meal prepping.
I’m so glad you liked it! I just saw your post on Instagram and the carrot noodles looked so good. I’ll definitely be trying that next time, and adding sriracha!
Oh. My. God. This is so freakin delicious! I can’t believe how well the zero noodles took on the flavor of the soup!! This is my new favorite recipe. Will be making and sharing it all chilly season long. THANK YOU!!
Ah!!! Thank you so much for leaving this awesome comment! I’m so happy you like it!! This is definitely my favorite dinner recipe at the moment!
What temperature and for how long do you. Ale the tofu for? And what kind of tofu…I know there is soft and firm and such. I’m a tofu newby.
Do you get the vegetable bouillon cubes? I never thought I use that in place of buying expensive veggie stock!!!
Hi again Jen! These are great questions. This is kind of a preference thing, but I like Nasoya’s extra firm tofu. It has a better texture in my opinion! I baked it at 350 for around 25 minutes, but this depends on how thick you cut the tofu. Mine was around a half inch thick.
For this, I actually used the Better Than Bouillon paste that comes in those little jars. But you could definitely use cubes. You’re right – it’s so much less expensive! Plus, you make what you need and don’t have to figure out what to do with the rest of the container!
I made this today and it is delicious. I added homemade seitan instead of tofu, seaweed, shitaki mushrooms, miso and Korean chili paste to the rest of the recipe. Thank you so much, I totally forgot I had a package of Shiritaki Noodles in the fridge. I stretched it to 4 cups instead of 2 cups of broth because it was just so awesome!!
I’m so glad you like it! Your additions sound absolutely delicious! Korean chili paste is so tasty. I’m definitely going to have to add that in (along with the miso, shiitakis and seaweed) next time! 😀