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Low Carb Vegan Almost-Instant Pantry Ramen (gluten-free)

This is a simple, delicious low carb and gluten-free ramen made with pantry staples!
Course entree
Cuisine vegan keto
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2 bowls of soup
Calories 170kcal


  • 2 cups vegetable broth (480ml)
  • 2 cups water (480ml)
  • 1 package shiritaki noodles usually around 200g/7oz or 225g/8oz
  • 1 package shelf-stable tofu
  • 1-2 tbsp low-sodium tamari
  • 1/2 tsp garlic powder
  • 1/4 tsp powdered ginger
  • 1 tbsp sesame seeds
  • 1-2 nori sheets optional


  • Drain and rinse noodles. Cube up tofu. Is using nori, cut those into strips (I use a pair of scissors for this!). Add all the ingredients to a medium-sized pot with a lid and heat on low-medium until it comes to a simmer. Let simmer for about 5 minutes, until the tofu is slightly firmer. Let cool before serving, garnish as desired and enjoy!


To calculate net carbs - subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.


Serving: 1 | Calories: 170kcal | Carbohydrates: 11.4g | Protein: 17.8g | Fat: 6.2g | Fiber: 4.1g