Vegan How To Make Keto Ramen Noodle Soup (Shirataki/Miracle Noodles) *easy*

Ingredients

• 2 packages Shirataki Noodles (Rinse thoroughly and drain; usually 200 g each)
• 1 packet Vegan Miso Soup Mix (Check label for no bonito flakes)
• 1 cup Broccoli Florets (Fresh or frozen, cut into bite‑size pieces)
• 1 cup Shiitake Mushrooms (Sliced; fresh or dried (rehydrated))
• 3 tablespoons Soy Sauce (Low‑sodium preferred; gluten‑free if needed)
• ½ teaspoon Garlic Powder
• 1 teaspoon Sriracha (Adjust to taste for heat)
• 1 tablespoon Freeze‑Dried Wakame (Rehydrate briefly in broth; optional for oceanic flavor)
• 1 teaspoon Vegetable Oil (Can use sesame oil for extra flavor)
• 1 cup Water (For broth base)

Instructions

1. Rinse Shirataki Noodles

   Place the shirataki noodles in a fine mesh sieve and rinse under cold running water for about 30 seconds, then drain well.

   Time: PT2M

2. Prep Vegetables

   While the noodles rinse, chop broccoli into bite‑size florets and slice the shiitake mushrooms.

   Time: PT5M

3. Sauté Broccoli

   Heat the skillet over medium heat, add ½ tsp oil, then add broccoli and 1 tbsp soy sauce. Stir‑fry for 2–3 minutes until bright green and just tender.

   Time: PT3M

   Temperature: Medium heat

4. Sauté Shiitake Mushrooms

   Remove broccoli to a plate. In the same skillet, add the sliced shiitake mushrooms with the remaining ½ tsp oil and 1 tbsp soy sauce. Cook for 2 minutes, stirring, until softened.

   Time: PT2M

   Temperature: Medium heat

5. Prepare the Broth & Noodles

   In a medium saucepot set to medium heat, combine the rinsed shirataki noodles, 1–2 tbsp soy sauce, the miso soup packet, 1 cup water, garlic powder, and the wakame. Stir and bring to a gentle simmer for 4–5 minutes, allowing the noodles to absorb flavor.

   Time: PT5M

   Temperature: Medium heat

6. Assemble the Ramen Bowls

   Divide the cooked noodles and broth into two serving bowls. Arrange the sautéed broccoli and shiitake mushrooms around the edges. Drizzle each bowl with sriracha to taste.

   Time: PT1M

Nutrition Facts

Calories

90

Protein

3 g

Carbohydrates

5 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shirataki Noodles: Konjac noodles, Zucchini noodles (higher carbs)
• Instead of Vegan Miso Soup Mix: Homemade miso paste diluted with water
• Instead of Broccoli Florets: Snow peas, Green beans
• Instead of Shiitake Mushrooms: Button mushrooms, Portobello slices
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Garlic Powder: Fresh minced garlic (½ tsp)
• Instead of Sriracha: Chili garlic sauce, Red pepper flakes
• Instead of Freeze‑Dried Wakame: Nori strips, Dulse flakes
• Instead of Vegetable Oil: Olive oil, Avocado oil

Equipment Needed

• Fine Mesh Sieve
• Large Skillet or Frying Pan
• Medium Saucepot
• Cooking Spoon or Spatula
• Measuring Spoons
• Serving Bowl

Critical Steps — Do Not Skip

• Rinse the shirataki noodles thoroughly to remove odor.
• Season the noodles with soy sauce before adding broth.
• Do not overcook the vegetables; keep them crisp.
• Simmer the broth just until heated through to avoid a rubbery noodle texture.

Chef Tips from the Video

• Dry‑roast the rinsed shirataki noodles in a non‑stick pan for extra chew before adding broth.
• Finish with a drizzle of toasted sesame oil for nutty aroma.
• Garnish with thinly sliced green onions, toasted sesame seeds, or a few drops of lime juice for brightness.

Troubleshooting

Storage

Refrigerator: Store leftover broth and noodles in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Noodles can be frozen after rinsing, but texture may change; best used fresh.

Room temperature: Do not leave the assembled ramen at room temperature for more than 2 hours.

Make-Ahead Tips

• Rinse and drain shirataki noodles a day ahead; store in water in the fridge.
• Pre‑chop broccoli and slice mushrooms; keep in a sealed container.
• Miso broth can be prepared in bulk and reheated; add fresh veggies just before serving.

Frequently Asked Questions