Original Ramen Recipe

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2 hours ago One of the things I love about this recipe is that you can easily carb it up. Save the shirataki/konjac noodles for those watching their carbs and cook up …

Ratings: 1
Calories: 641 per serving
Category: Appetizer, Lunch, Main Course
1. See method below for how to cook boiled eggs to soft/medium/hard or use your favorite cooking method. This can be done well in advance and eggs can be stored in the fridge.
2. Season your meat of choice well with salt and pepper. Heat a mid sized saucepan to medium high, add the oil and sear the meat on all sides to seal. Continue to cook for another 5 minutes, turning every minute before adding the tamari, sweetener and water to the pan. Immediately place the lid back on the saucepan and turn the temperature down to simmer for another 15 minutes or until the meat has cooked through in the centre.
3. Place the chicken stock/broth, miso paste/miso soup concentrate, mushrooms, spring onions, ginger, garlic, chili (if using), tamari and sweetener to the pot you seared the meat in. Stir and cover the pot with a lid. Allow it come to boil then lower the heat and simmer for about 15-20 minutes. Taste the broth and season with salt and pepper if required.
4. 1kg Pork BellyEVOO-olive oil to pan fry¼ cup erythritol or sweetener of choice¼ cup tamari½ cup of water2 teaspoons minced garlic1 teaspoon minced ginger

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1 hours ago Grease a griddle pan with 1 tsp of oil or use a non stick frying pan. Season the chicken thighs with sale and pepper and fry until cooked through, approximately 4 - 5 …

Rating: 5/5(10)
Total Time: 25 mins
Category: Dinner, Lunch, Main Course
Calories: 504 per serving
1. Grease a griddle pan with 1 tsp of oil or use a non stick frying pan. Season the chicken thighs with salt and pepper and fry until cooked through and to your liking, approximately 4 - 5 minutes per side.
2. Heat the remaining 1 tsp oil in a non stick sauce pan or cast iron pan. Add the ginger, garlic and chilli. Sauté for 2 minutes to soften. Add the stock, mushrooms, coconut aminos and toasted sesame oil. Simmer for about 3 mins on med/ low heat to let the flavours blend.
3. Simmer the eggs in lots of water for 6.5 mins or to your liking. 6.5 mins from boiling gives a firm white and soft yolk. Remove from the pan using a slotted spoon, rinse under cold water to cool for 30 seconds and peel.
4. When almost ready to serve, add the julienne zucchini / courgette, bok choy and noodles to the soup and simmer for a minute or two to warm through or until the bok choy is al dente.

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7 hours ago Fill a small pot with water and add 1/2 tablespoon of vinegar. Boil the egg and cook until it is entirely hard (at least 10/12 minutes from boiling). When the egg is …

Cuisine: FMD
Category: Phase 2, Phase 3
Servings: 2
Estimated Reading Time: 4 mins
1. Fill a small pot with water and add 1/2 tablespoon of vinegar. Boil the egg and cook until it is entirely hard (at least 10/12 minutes from boiling).
2. When the egg is hard, cool it under running water and peel it. Put it whole in a bowl, with the tamari sauce and the powdered ginger and let it marinate for 1 hour. It is essential to turn the egg every 5/10 minutes so that the outside of the egg acquires a uniform color.
3. Vegetables: Carefully separate the cabbage leaves and pak choy leaves and wash them. Cut the base (not the trunk) to the shimeji mushrooms and wash them. Wash the bunches of enoki mushrooms without separating them and tie them with a kitchen thread so that they do not separate during cooking. Peel the daikon and cut it into pieces. Peel the onion, cut it into quarters and reserve the stem. Wash the leek thoroughly and cut it into four parts.
4. In a large pot, put all the vegetables with the nori seaweed(only P3), the bay leaf, the whole garlic cloves and the chopped ginger. Cover with plenty of water and boil for several hours.

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5 hours ago A low carb keto ramen soup recipe that tastes almost identical to Top Ramen, but has far fewer carbs! This ramen soup is definitely one of the best - if not …

Reviews: 9
Category: Soup
Cuisine: Keto
Total Time: 20 mins
1. Wash noodles in a strainer over warm water
2. Add about 1 tbsp salt
3. Continue washing
4. Set your noodles aside and add 2 cups low calorie chicken broth to a pot

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7 hours ago An here goes the recipe of Keto Ramen Chicken Noodles you can print for your collection. If you are still interested to see some more Soup Recipes, I have put …

Reviews: 12
Calories: 202 per serving
Category: Main Dishes
1. Rinse your Shirataki This part is extremely important.Rinse entirely. I do rinse it normally under the hot water, to make sure all of the liquid they were packed in, is gone fully.
2. Roast Shirataki Roast the Shirataki Noodles on a pan with a bit of oil. This will give the noodles more pasta like the taste. I sometimes add a bit of salt and pepper, especially if I do know I am going to eat them separately.
3. Prepare your Chicken Cut it to small slices and cook it on a pan until tender
4. Boil your veggies Place all of the veggies and mushrooms you are planning to use into the boiling water and let it cook for 1-2minutes. Not more. This will make the softer and will give them a lovely green colour.

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3 hours ago easy keto ramen recipe. how to make low carb ramen noodle soup. what's for dinner. easy week night meal. keto comfort food. what i eat to lose weight.

Author: Daniela Diaries
Views: 13K

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7 hours ago Turkey Ramen (Low Carb Noodle Soup) Jump to Recipe Print Recipe. Noodles in a stir fry, as a bed for Italian bolognese, or as an addition in a soup – it’s something most of us enjoy. The main issue is, most noodles are high in carbs and not too friendly for blood sugar levels. The exception is a Japanese noodle that is now readily available – shirataki or konjac noodles. Shirataki

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5 hours ago With this easy Keto ramen recipe, I will show you how to make low carb noodles in as little as 30 minutes. This recipe was made in mind for those who don’t have much time cooking and like to …

Cuisine: American, Japanese
Total Time: 30 mins
Category: Main Course, Side Dish, Soup
Calories: 607 per serving
1. Gather ingredients and set up like so.
2. In another pot, put eggs in it. Fill pot up with cool water, add a pinch of salt (I used Pink Himalayan Salt), then place on stove top to boil. Once water comes to a rolling boil, shut off heat. Place lid on pot and let it sit for 5 minutes. Once 5 minutes is up, drain hot water and run cold water over the eggs. Fill pot with cold water to let it cool down (about 10 minutes). Once cooled, peel eggs and cut in half.
3. Gather the Bok Choy and Enoki Mushrooms. Trim the Bok Choy stem off and chop off the root end of the enoki mushroom as pictured. Then, in rolling boiled water, put veggies in for 2 minutes. Remove and let cool. Your veggies are ready.
4. Remove shirataki noodles from package and let it freshen up in cool water for about 20 seconds.

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8 hours ago This healthy low carb ramen noodles come with loads of fresh vegetables and ramen toppings. It's easy and quick to enjoy a bowl of hot ramen noodle soup! Print Pin Rate. Ingredients 4 …

Ratings: 27
Calories: 388 per serving
Category: Broth, Main Course, Soup
1. Chicken: Season chicken with poultry seasonings. See notes section for my recommendation. Grill them in a well-heated skillet with 1 tbsp oil until the chicken is completely cooked through, about 8-10 minutes. Set the chicken aside. Deglaze the skillet with 3-4 tbsp chicken stock and scrap off the brown bits. Pour the sauce over chicken. Cover the bowl and keep it warm.
2. Toppings: In the meantime, bring a large pot of water to boil. Lower the heat to simmering. Carefully and slowly add the eggs and low simmer for 6-7 minutes. Soak in cold water to stop cooking. Use the same water to blanch bok choy for 30 seconds and mushrooms and sprouts for 5-10 seconds. Soak them in cold water to stop cooking then set aside to drain well.
3. Paste and Broth: Prepare two large noodle bowls. Combine and stir-well Whole30 Tantanmen Ramen paste and divide the paste evenly over two bowls. Preheat chicken bone broth in a soup pot until it’s nice warm and hot ready to use.
4. Assemble: Add 1 cup chicken bone broth to each noodle bowl. Gently stir with a spoon or whisk to combine the paste and broth well. Add zucchini noodles, chicken, ramen toppings, and scallions. Drizzle the pan juice from the grilled chicken over the noodle bowl. Sprinkle with toasted sesame seeds, if using. Serve hot and immediately.

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8 hours ago In a pot, put water, ginger root, garlic, green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.

Servings: 3-4

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5 hours ago In a small bowl, combine the vegetable broth base, coconut aminos, vinegar, ginger, sambal oelek, sesame oil, and fish sauce. Divide the broth mixture (approx 2 tablespoons each) into 4 quart sized wide-mouth glass jars with lids, Top with 4 ounces of zucchini noodles, 1/2 cup chicken, 1.25 ounces spinach, sliced mushrooms, cilantro, green onions, and sesame seeds and cover.

Servings: 4
Total Time: 8 mins
Estimated Reading Time: 5 mins
Calories: 230 per serving

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Frequently Asked Questions

What is the secret to making low carb Ramen?

The chili sauce, chicken broth, beef broth, and soy sauce all combine to make the most fragrant and flavorful broth you have ever tried! The secret to making low-carb ramen is using Shirataki noodles. They are also called miracle noodles or konjac noodles.

Is there a keto Ramen recipe?

Nonetheless, this keto ramen recipe isn’t of the store bought type, rather a homemade ramen platter with a number of tasty additions that you and your family will enjoy on the low-carb. Let’s get to it, so what’s in this low carb ramen recipe? How to make keto ramen?

What is the easiest way to make ramen noodles?

The easiest keto ramen bowl you will ever make — right in the comfort of your own kitchen. In a large stock pot, add oil and heat under medium fire. Sauté onions for 2-3 minutes until softened. Add remaining ingredients to pot (except eggs and noodles).

How many carbs are in a bowl of ramen?

This makes a total of 5 (1-cup) servings of Keto Spicy Beef Ramen Bowl. Each serving comes out to be 110.96 Calories, 4.43g Fats, 3.88g Net Carbs, and 10.43g Protein. A nice hot bowl of keto ramen soup featuring sliced roast beef, and shirataki noodles for simplicity.

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