Reminiscent of the many ramen bowls I enjoyed while living in Tokyo, I think you are going to love this authentic tasting recipe. Sesame chili oil, tamari and Shichimi Togarashi (yum) seasoning can also be added to your noodles for additional flavors. Sprinkle spring onions/scallions, chili flakes, sesame seeds and dried shitake mushrooms on top prior to serving. Top your low carb ramen noodles with a soft/medium to hard boiled egg cut in half, fresh enoki, or shredded seaweed nori. Cater for everyone and customize each individual bowl. Save the shirataki/konjac noodles for those watching their carbs and cook up traditional ramen noodles for those not concerned about carbs. One of the things I love about this recipe is that you can easily carb it up. I wouldn’t recommend this method if using beef or pork though, as the meat will be tough. You can also cook the chicken in the broth for about 20 minutes before slicing and serving as per the recipe. Make sure you ask them to slice your pork or beef slices thicker, and allow them to heat up in the broth to tenderize before serving. If you don’t want to cook your own meat you can also buy sliced beef or pork from the deli and use it in the recipe. You need to ensure that it simmers for long enough to tenderize, so add it immediately so it cooks sufficiently. You can also add seaweed/kelp to the recipe such as dried wakame. If you don’t want to use pork in the recipe you can switch it for chicken or beef. You can make it a vegan/vegetarian dish by using vegetable stock and adding tofu. SWITCH IT UP TO SUIT YOUR TASTESįeel free to play around with the ingredients in this recipe. Shirataki/konjac noodles are Japanese so they go hand in hand with a bowl of hearty ramen noodles. Due to the delicious taste of the broth, there is no aftertaste at all that some find with shirataki noodles. You can also add the noodles straight to the broth, or simply pour the stock on top of the noodles in the bowl to heat them up. Simply drain the juice that the noodles come in and sit in boiling water for a couple of minutes, draining them again before adding to your bowls. Ramen and shirataki or konjac noodles are made for each other. WHAT NOODLES SHOULD I USE IN LOW CARB RAMEN NOODLES Note that I only make this when I have the time, as the quicker version is more convenient for everyday cooking. If you have the time to make it, it really is the icing on the cake when served on top of ramen. You can thank th lovely Japanese ladies in my cooking classes in Tokyo for this fabulous method to cook Chashu. If you want to make a more traditional Chashu- check out the recipe below the recipe for the quicker version. The recipe below features an instant recipe for pork fillet (beef or chicken) which means you can whip this recipe up in a shorter amount of time. It’s a bit of a process (although not difficult) and takes a fair amount of time. Traditional ramen is quite a process and requires the making of Chashu- which is rolled pork belly that has been pan fried, simmered in water and then simmered in a basting sauce. Serve it topped simply with a boiled egg, a scattering of spring onions and some nori flakes for a nourishing heartwarming meal that you are going to love. One of my all time favorite soups, what I love about this version is it’s quite quick and easy to make. It’s rich in protein and a meal in a bowl that tastes amazing. Ramen is the Japanese version of chicken noodle soup for the soul. Ramen is a popular Japanese dish that is basically a hearty meat broth brimming with noodles and wonderful ‘umami’ flavors. When it comes to soup, nothing is better than a huge bowl of these delicious Low Carb Ramen Noodles.
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