KETO Ramen Recipe

Ingredients

• 1 package Tofu Shirataki Noodles (200 g, found in the organic refrigerated section)
• 1 tablespoon Salt (for washing noodles)
• 2 cup Low‑Calorie Chicken Broth (low sodium, low fat)
• 0.5 teaspoon Onion Powder
• 0.25 teaspoon Garlic Salt
• 0.25 teaspoon Garlic Powder
• 0.25 teaspoon Nutritional Yeast Flakes
• 1 pinch Ground Ginger
• 1 pinch Black Pepper
• 1 packet Top Ramen Seasoning Packet (original flavor packet from a standard Top Ramen package)

Instructions

1. Rinse Shirataki Noodles

   Place the shirataki noodles in a colander, rinse under warm running water, sprinkle 1 tablespoon of salt over them and continue rinsing for about 30 seconds. Drain well and set aside.

   Time: PT2M

2. Heat Broth

   Add 2 cups of low‑calorie chicken broth to the large pot and bring to a rolling boil over medium‑high heat.

   Time: PT5M

   Temperature: boiling

3. Prepare Seasoning Mix

   While the broth heats, combine ½ tsp onion powder, ¼ tsp garlic salt, ¼ tsp garlic powder, ¼ tsp nutritional yeast flakes, a pinch of ground ginger, and a pinch of black pepper in the small mixing bowl. Stir until evenly mixed.

   Time: PT2M

4. Cook Noodles and Add Flavor

   Add the rinsed shirataki noodles and the prepared seasoning mix to the boiling broth. Sprinkle in the Top Ramen seasoning packet. Stir occasionally and simmer for 3 minutes.

   Time: PT3M

   Temperature: boiling

5. Serve

   Turn off the heat, ladle the hot ramen into a bowl, and enjoy immediately.

   Time: PT1M

   Temperature: hot

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

7 g (4 g fiber)

Fat

1 g

Fiber

4 g