Homemade Low-Carb and Gluten-Free Shrimp Ramen
This delicious ramen recipe came to me when I was looking to make an authentic version that I could eat as a diabetic. Every recipe I'd previously found had a rather high carb count, and I thought I would never be able to make a good ramen.
I researched pasta substitutes and other low-carb foods, and I came up with a basic recipe. Over the past year, I have experimented and used different ingredients until I landed on this version.
I hadn't intended to make this a gluten-free recipe, but it happened to just turn out that way. This is a bonus as I have a close friend who loves ramen but recently found out she has a gluten restriction in her diet. She thought she'd never be able to eat it again, and I was thrilled to tell her I had a yummy recipe that would work for her!
- 32 oz seafood stock
- 32 oz vegetable broth
- About 10-15 large raw shrimp (more or less depending on your preference)
- 3 green onions, sliced up to the green
- 4 large mushrooms, sliced
- About 2 tablespoons chopped fresh cilantro
- 8 oz tofu spaghetti noodles
- 2 garlic cloves, chopped (more or less depending on your preference)
- Splash soy sauce (approximately 1 tablespoon)
While the ingredients I used are gluten- and carb-free, please double-check the broth and stock you buy! I noticed that not all vegetable broth is gluten-free, so if you do have an allergy or any medical condition you will want to just make sure by checking the ingredients on the box.
1. Thaw out the shrimp either by letting them sit in cool water for a few hours or put them in the fridge overnight. Peel and clean the shrimp, place in a plastic container and place them in the fridge.
2. Take a large soup pot and pour both the vegetable broth and seafood stock in the pot. Turn on stove to low heat.
3. Chop up the green onions, cilantro and garlic and put it in the broth. Slice the mushrooms and place them in the broth as well. Add a splash of soy sauce, approximately 1 tablespoon Cover and bring to a low boil and let it cook for about 5-8 minutes. Watch the pot as it will rise and bubble over if you’re not careful. If the broth boils and looks like it’s about to boil over reduce the heat and let it continue cooking until it gets to a low boil again.
Preparing the noodles
4. While the broth is cooking, prepare the tofu noodles. The ones I bought will tell you to drain rinse them after opening. I prefer to cook the noodles in the broth instead of separately. So after you drain and rinse the noodles, carefully add them to the broth and stir to help separate the noodles as they may stick together. Turn the head to low-medium.
Note: If you are worried about the consistency of the noodles because they are tofu, don't worry! These noodles keep their shape and have a good texture. They don't get super soft or soggy and you shouldn't notice any off taste as the broth and other ingredients are very flavorful.
5. Now you can take out the shrimp from the fridge and pop it into the broth as well. Cover and let it simmer and let the shrimp and noodles cook for about 3 minutes. You don’t want to overcook the shrimp or it will get rubbery.
This recipe makes enough that you can feed at least three people. It would be a good recipe for a dinner with a few friends or family.
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© 2019 Jade Hassenplug