KETO JAPANESE RAMEN – Low Carb, Gluten Free
This is a very easy ramen recipe if you’ve got all the ingredients on hand!
I made pork broth the other day in my Instant Pot, using pork ribs and the bones from pig trotters that I ate. I also had one pack of shirataki noodles in my fridge, so I decided to make shirataki ramen.
Because I’ve been eating shirataki noodles since my childhood, I’m providing here in this recipe an easy tip to get rid of that unpleasant odor of shirataki noodles, using salt. You don’t need to rinse or boil them over and over again. But if you don’t like the texture of them, there’s nothing I can do for you, unfortunately… Japanese people like chewy foods such as these shirataki noodles, octopus, etc…
I topped with a soft boiled egg cut in half, pork belly and leafy veges. You can google for ramen topping ideas or see my recipe below for some ideas 🙂
I don’t really want to, but can I rant a little…? For the last four videos that I uploaded on YouTube, I got thumbs-down within 12 hours after uploading. I don’t mind getting thumbs-down because everyone is different. But four videos in a row, within 12 hours after each upload? If you don’t like what you are watching, please just unsubscribe my channel… You haven’t even tried those recipes, have you…? I’ve been taking my time and spending my money to provide ideas to those who are on the same diet as me. I work full-time, I lost my father three months ago (I prioritised this blog over my father when he was still alive, which I regret), I often have to eat the same food over and over again. So, sometimes it’s not easy to do this vlogging, but I’m still doing it because I enjoy the whole process, not because I enjoy getting thumbs-down right after publishing each recipe video. Because of the last four videos on YouTube with thumbs-down received within 12 hours after the upload, I’ve seriously considered quitting this time and am still thinking. I’m a human being with emotions. That is completely discouraging and I don’t think I deserve that… Everyone says “Those thumbs downs are nothing!” Yes, they are right. I wouldn’t mind if it’s a week after or much after each upload, but someone is very persistent here, so to whoever is doing all this, if you are reading this by any chance, please have a heart.
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Japanese Ramen / Keto / Low Carb / Gluten Free
- 1 pack (7 oz) Shirataki Noodles
- 2 tsp Salt (For Rubbing)
- 2 cups Water
- 2 cups Pork Broth (or Chicken Broth, but I strongly recommend Pork Broth cooked with garlic, ginger, and salt and pepper at least)
- 1/2 tsp Salt
- A dash (or more) Pepper
- 2 to 3 tsp Gluten Free Soy Sauce or Coconut Aminos (Adjust to your liking)
- 1 tsp Sesame Oil
- Soft Boiled Egg, Pork Belly, Green Onions, Roasted Garlic, Nori Seaweed, etc
To Remove Unpleasant Odor of Noodles
Drain the shirataki noodles.
Place the noodles in a resealable bag and add the salt for rubbing. Seal the bag.
Rub the salt over the noodles for 20 - 30 seconds.
Add the water to a saucepan. Add the noodles. Then turn the heat to high and bring to a boil.
Once boiled, remove from the heat (no need to cook longer) and drain the noodles. (If your shirataki noodles are too long, just cut them with a kitchen knife or kitchen scissors.)
Add the pork broth to a saucepan. Bring to a boil over high. Then reduce the heat to low.
Add the salt, pepper, soy sauce (or coconut aminos) and sesame oil.
Add the shirataki noodles to the saucepan of soup and simmer over low heat for one minute. Remove from the heat.
Serve the noodles into a bowl and add the soup.
Top with your favourite toppings you’ve prepared.
No nutrition facts for this recipe
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