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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.
This low carb vegan ramen is super easy to throw together, and tastes delicious! Plus, it's gluten free, and a good source of protein, fiber and healthy fats!
- 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!