The Ramen I eat when I’m trying to lose weight
The Ramen I eat when I’m trying to lose weight is a easy Japanese recipe that serves 1. 35 calories per serving. Recipe by Joe Duff - The Diet Chef on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $16.99 total, $16.99 per serving
Ingredients
- 2 cups Chicken Broth (low‑sodium preferred)
- 1 tsp Onion Powder (adds subtle onion flavor)
- 1/2 tsp Garlic Salt (adjust to taste)
- 1/2 tsp Garlic Powder (enhances garlic flavor)
- 1 tbsp Nutritional Yeast Flakes (gives a cheesy umami note)
- 1/4 tsp Ground Ginger (adds warm spice)
- 1 pinch Black Pepper (freshly ground if possible)
- 1 package Shirataki Noodles (Tofu Noodles) (rinsed well under hot water with a pinch of salt; 200 g per package)
- 2 stalks Green Onions (thinly sliced for garnish)
Instructions
Combine Broth and Seasonings
Add the chicken broth, onion powder, garlic salt, garlic powder, nutritional yeast flakes, ground ginger, and black pepper into a saucepan. Stir until everything is dissolved.
Time: PT2M
Rinse Shirataki Noodles
Place the shirataki noodles in a fine mesh strainer, rinse them under hot running water for about 30 seconds, and sprinkle a pinch of salt while rinsing to help remove the natural odor.
Time: PT2M
Cook the Soup
Add the rinsed shirataki noodles to the seasoned broth. Bring the mixture to a rolling boil, then reduce to a gentle simmer for 3–5 minutes until the noodles are heated through.
Time: PT5M
Temperature: 100°C
Serve and Garnish
Ladle the hot soup into a bowl and top with the sliced green onions. Enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 35
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Low Calorie, Low Carb, Gluten‑Free
Allergens: Soy (shirataki noodles may contain soy)
Ingredient Substitutions
- Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
- Instead of Onion Powder: Finely minced fresh onion
- Instead of Garlic Salt: Regular salt + garlic powder
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Nutritional Yeast Flakes: Grated Parmesan cheese (higher calories)
- Instead of Ground Ginger: Fresh grated ginger
- Instead of Black Pepper: White pepper
- Instead of Shirataki Noodles (Tofu Noodles): Konjac noodles, Zucchini noodles (higher carbs)
- Instead of Green Onions: Chives
Equipment Needed
- Saucepan
- Fine Mesh Strainer
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Soup Bowl
- Wooden Spoon
Critical Steps — Do Not Skip
- Rinse shirataki noodles thoroughly under hot water to remove the natural odor
- Season the broth correctly to mimic the flavor of packaged Top Ramen
- Bring the soup to a full boil to ensure noodles are heated through
Chef Tips from the Video
- Add a few drops of sesame oil for a nutty finish
- Use low‑sodium chicken broth to keep the dish heart‑healthy
- If you like spice, stir in a pinch of red pepper flakes during cooking
Troubleshooting
Noodles have a funky or fishy taste
Make sure to rinse the shirataki noodles thoroughly under hot water with a pinch of salt; drain well before adding to the soup.
Soup tastes bland
Taste the broth before adding noodles and increase onion powder, garlic salt, or a splash of low‑sodium soy sauce to boost flavor.
Broth becomes watery after storing
Store broth and noodles separately; reheat broth and add fresh noodles just before serving.
Storage
Refrigerator: Store broth and noodles separately in airtight containers for up to 3 days.
Freezer: Not recommended; freezing may make shirataki noodles mushy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the seasoned broth a day ahead and refrigerate; reheat before adding noodles
- Rinse and drain the shirataki noodles in advance and keep them in a sealed container with a little water in the fridge
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China but became a beloved staple of Japanese street food in the early 20th century, evolving into countless regional styles. It represents comfort, quick nourishment, and has become a cultural icon featured in everything from casual eateries to high‑end restaurants.
What are the traditional regional variations of ramen in Japan?
Japan boasts many ramen styles such as Sapporo’s miso‑based broth, Hakata’s tonkotsu (pork bone) soup, Tokyo’s shoyu (soy sauce) broth, and Kitakata’s soy‑based shio ramen. Each region emphasizes different broth bases, noodle thickness, and toppings.
How is ramen traditionally served in Japan?
Ramen is typically served in a large bowl with the broth poured over al dente noodles, topped with sliced chashu pork, soft‑boiled egg, nori, green onions, and sometimes bamboo shoots or corn, all eaten with chopsticks and a soup spoon.
What occasions or celebrations feature ramen in Japanese culture?
Ramen is enjoyed year‑round as a comfort food, but it’s especially popular during winter festivals, late‑night gatherings, and as a quick meal after work or school. Some ramen shops host special “ramen‑only” events for enthusiasts.
What other Japanese dishes pair well with this low‑calorie Top Ramen?
A simple side of edamame, a cucumber sunomono salad, or a small portion of pickled ginger (gari) complements the light ramen without adding many calories, keeping the meal balanced.
What makes this 35‑Calorie Top Ramen special in the context of diet‑focused Japanese cuisine?
It replaces high‑calorie instant noodles with shirataki noodles, which are almost calorie‑free, and uses a flavorful broth seasoned with nutritional yeast for a cheesy umami boost, delivering the classic ramen taste while staying under 40 calories per bowl.
What are the most common mistakes to avoid when making this 35‑Calorie Top Ramen?
Skipping the hot‑water rinse of shirataki noodles can leave an off‑taste, under‑seasoning the broth makes the soup bland, and adding the noodles before the broth reaches a boil can result in soggy noodles.
Why does this recipe use nutritional yeast instead of cheese for a cheesy flavor?
Nutritional yeast provides a dairy‑free, low‑calorie umami and cheesy note without adding fat or the lactose that cheese contains, keeping the dish suitable for low‑calorie and some dairy‑free diets.
Can I make this 35‑Calorie Top Ramen ahead of time and how should I store it?
Yes, you can prepare the seasoned broth a day ahead and keep it refrigerated. Store the rinsed shirataki noodles separately; combine and heat just before serving to maintain texture.
What texture and appearance should I look for when the 35‑Calorie Top Ramen is done?
The broth should be clear and steaming hot, and the shirataki noodles should be translucent, slightly glossy, and fully warmed through without becoming mushy.
What does the YouTube channel Joe Duff - The Diet Chef specialize in?
The YouTube channel Joe Duff - The Diet Chef focuses on low‑calorie, high‑protein, and weight‑loss‑friendly recipes that prove you can enjoy tasty meals while staying within a calorie‑controlled diet.
How does the YouTube channel Joe Duff - The Diet Chef's approach to Japanese‑inspired dishes differ from other cooking channels?
Joe Duff - The Diet Chef emphasizes calorie counting, ingredient swaps like shirataki noodles, and quick preparation methods, whereas many other channels prioritize authenticity or indulgence without focusing on the nutritional impact.
Last updated: August 18, 2026
