Keto ramen – Asian soup with noodles and beef

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Today we have selected a non-standard recipe for our latitudes, but widespread in Asian regions – ramen. The interesting thing about this recipe are the endless variations of included products, among which we can choose to make the dish to our taste. But, first, let’s talk a little more about shoulders.

What noodles are suitable for keto ramen?

To replace gluten-free, high-carbohydrate noodles in the classic recipe, we will introduce you to an interesting alternative to the product – shirataki noodles. They are made from the root of the konjac plant, which is similar to sweet potatoes. The plant has been grown in China and Japan since almost 2000.

The water-soluble fiber content and low calorie content make konjac paste an excellent alternative to regular wheat paste. The plant itself has a fleshy tuber, about 1.3 m high stem and a picturesque dark cyclamen color. It has been used to detoxify the body, to liquefy lung secretions when coughing, to limit the accumulation of tumor masses. In China, it has been used to treat asthma, skin and blood diseases, burns and chest pain. Konjac also plays a big role in dealing with excess weight in a healthy way. It is used to make flour, which is extremely rich in fiber and contains the substance glucomannan, which is approved by the European Food Safety Authority (EFSA) for weight control.

Shirataki noodles are sold packaged in water, and their main type is slightly tough, which is why they are suitable for all kinds of soups and fried dishes. Let’s see what we will need to prepare ramen with shirataki noodles.

Required products (for 4-5 servings):

  • 10 slices of roast beef
  • 3 packs of shirataki noodles
  • 5 tsp vegetable or beef broth (homemade is recommended)
  • 150 g of mushrooms, cut into slices
  • 4 hard boiled eggs
  • 1 tbsp fish sauce
  • 1 tbsp wine vinegar
  • 1 tbsp soy sauce
  • 3 tsp garlic powder
  • 2 bunches of green onions
  • 1 tsp coriander
  • Salt and pepper to taste
  • 1 tbsp ghee oil

Execution of the recipe:

  1. In a large saucepan over medium heat, place the butter and mushrooms. Stew the mushrooms for about 5 minutes.
  2. Add the garlic, pour the broth of your choice, fish and soy sauces, as well as wine vinegar. Stir and cook for about 25 minutes.
  3. Remove the noodles from the package and rinse them with cold water. Add them to the broth. Sprinkle with salt and pepper to taste and stir for another 5 minutes.
  4. Distribute the noodles and broth in bowls. Arrange 2 slices of meat on each portion, one boiled egg, cut in half, sprinkle with finely chopped green onions and coriander.

What’s interesting about the ramen recipe?

Ramen, generally speaking, is the Japanese adaptation of noodle soup. The dish was originally imported from China to Japan and has become one of the most popular dishes in recent decades. Most of you have probably tried or at least encountered the Asian version in supermarkets – square-shaped noodles that are poured with hot water and a spice is added to it. Noodle soup is obtained, but it is much poorer in performance than shoulders.

Ramen, literally translated from Japanese, means “pulled noodles”. The difference in this recipe is that on the noodles themselves, filled with broth, different toppings are placed: roast meat, fish, seaweed, carrots, boiled eggs, sprouts, green onions and more. There are quick options and those that require more time to prepare. In them, respectively, the broth is made from good meat with bones and boiled for long hours. And because of its aromas, each shoulder bears names such as:

In Japan, there are entire restaurants that specialize in ramen cooking. There is even a Shin-Yokohama Rāmen Museum. The dish is revered and is often found in Japanese feature and animated films.

Shokuyoku or good appetite!

Our dish is ready. Surprise your relatives and friends with an Asian evening and serve them this unusual, but tasty and rich in nutrients dish.

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