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Oh, hello buddies. I hope everyone seems to be staying wholesome all through this complete pandemic. You’ve could have seen that I haven’t been posting new recipes these days, and that’s mainly as a result of it has been difficult to supply components these days. I determine if I’m having bother with getting groceries, you guys most likely are, too. I additionally haven’t actually been eager on the concept of recipe testing and utilizing up lots of these valuable components, and so I’ve been sticking to tried-and-true recipes (in spite of everything, there are virtually 200 on this web site alone, plus these in my cookbook and meal plans!). I had a yearning for ramen the opposite day, although, so I assumed I’d whip some up utilizing solely pantry components.
As you possibly can see from the images, and guess from the idea, this can be a actually fundamental vegan keto ramen. It’s a one-pot affair with There is nothing fancy happening and each single ingredient used got here straight out of my pantry. So, run to your kitchen and seize the next:
- shirataki noodles
- shelf-stable tofu
- vegetable broth
- low-sodium tamari (or soy sauce, coconut aminos or liquid aminos)
- garlic powder
- floor ginger
- sesame seeds
I additionally often garnish with some sesame seeds and chili flakes, for slightly further oomph. All of those components are issues that I’ve been in a position to get fairly simply these previous few months and all of them are issues that I usually preserve in my pantry. I do know lots of grocery shops promote shirataki noodles within the refrigerated part, however most don’t truly have to be saved chilly!
The shirataki noodles preserve issues gluten-free and low-carb. If you favor, you need to use kelp noodles or zucchini noodles as an alternative. The methodology is just about precisely the identical for all three. Just be conscious that zucchini noodles (or any vegetable noodles, actually) will hit a degree the place they turn into too tender. So, if utilizing vegetable noodles, simply regulate them!
I actually hope you get pleasure from this recipe, and that you’ve all of the components in your pantry already! It’s a reasonably versatile recipe, so you possibly can simply sub in lots of issues for what I’ve outlined right here. If you do make it, I’d like to understand how yours turned out! I at all times get pleasure from seeing photos of different folks’s meals and the enjoyable and attention-grabbing twists you guys placed on these recipes! Feel free to tag me @meatfreeketo and use the hashtag #meatfreeketo. 🙂
Notes on Making Vegan Keto Almost-Instant Pantry Ramen (gluten-free)
- I say “almost-instant” as a result of it truly takes me about the identical period of time to make this because it does to make “instant” ramen, the place I’ve to boil water first.
- Like I discussed above, you need to use kelp noodles or any form of vegetable noodle rather than the shirataki noodles. Just remember that vegetable noodles will ultimately soften up an excessive amount of if left on the warmth too lengthy!
- You can, in fact, use common tofu right here, and even hemp tofu.
- If you don’t have any nori or seaweed of any form, simply depart it out! I prefer it, nevertheless it gained’t make or break this.
- I wish to garnish with sesame seeds and chili flakes. Scallions are one other good contact (although clearly not a pantry merchandise).
- I attempt to present correct dietary info, however totally different components and types have totally different values, so your calculations could differ.
Low Carb Vegan Almost-Instant Pantry Ramen (gluten-free)
This is a straightforward, scrumptious low carb and gluten-free ramen made with pantry staples!
- 2 cups (480ml) vegetable broth
- 2 cups (480ml) water
- 1 package deal shiritaki noodles (often round 200g/7oz or 225g/8oz)
- 1 package deal shelf-stable tofu
- 1-2 tbsp low-sodium tamari
- half of tsp garlic powder
- 1/four tsp powdered ginger
- 1 tbsp sesame seeds
- 1-2 nori sheets (non-obligatory)
- Drain and rinse noodles. Cube up tofu. Is utilizing nori, minimize these into strips (I take advantage of a pair of scissors for this!). Add all of the components to a medium-sized pot with a lid and warmth on low-medium till it involves a simmer. Let simmer for about 5 minutes, till the tofu is barely firmer. Let cool earlier than serving, garnish as desired and luxuriate in!2