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!
- About 10 to 15 large raw shrimp (more or less depending on your preference)
- 32 ounces seafood stock
- 32 ounces vegetable broth
- 3 green onions, sliced up to the green
- About 2 tablespoons chopped fresh cilantro
- 2 garlic cloves, chopped (more or less depending on your preference)
- 4 large mushrooms, sliced
- Splash of soy sauce (approximately 1 tablespoon)
- 8 ounces tofu spaghetti noodles
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.
Step 1: Thaw the Shrimp and Cook the Broth
- Thaw out the shrimp either by letting them sit in cool water for a few hours or putting them in the fridge overnight. Peel and clean the shrimp, place in a plastic container, and place them in the fridge.
- Take a large soup pot and pour both the vegetable broth and seafood stock in the pot. Put the pot on the stove over low heat.
- 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 to 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.
Step 2: Prepare the Noodles
While the broth is cooking, prepare the tofu noodles. I prefer to cook the noodles in the broth instead of separately.
- The noodles I bought will tell you to drain and rinse them after opening. If yours are the same, then drain and rinse the noodles.
- Carefully add the noodles to the broth and stir to help separate them as they may stick together. Turn the heat 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.
Step 3: Add the Shrimp and Finish Cooking
- Now you can take out the shrimp from the fridge and pop them 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.
© 2019 Jade Hassenplug