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Oh, hello pals. I hope everyone seems to be staying wholesome all through this complete pandemic. You’ve could have observed that I haven’t been posting new recipes these days, and that’s mainly as a result of it has been difficult to supply substances these days. I determine if I’m having hassle with getting groceries, you guys most likely are, too. I additionally haven’t actually been eager on the thought of recipe testing and utilizing up a number of these valuable substances, 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 longing for ramen the opposite day, although, so I believed I’d whip some up utilizing solely pantry substances.
As you possibly can see from the photographs, and guess from the idea, it is a actually primary vegan keto ramen. It’s a one-pot affair with There is nothing fancy occurring 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 a little bit further oomph. All of those substances are issues that I’ve been capable of get fairly simply these previous few months and all of them are issues that I usually preserve in my pantry. I do know a number of grocery shops promote shirataki noodles within the refrigerated part, however most don’t really have to be stored chilly!
The shirataki noodles preserve issues gluten-free and low-carb. If you like, you need to use kelp noodles or zucchini noodles as an alternative. The technique is just about precisely the identical for all three. Just be aware that zucchini noodles (or any vegetable noodles, actually) will hit a degree the place they develop into too gentle. So, if utilizing vegetable noodles, simply regulate them!
I actually hope you take pleasure in this recipe, and that you’ve got all of the substances in your pantry already! It’s a fairly 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 know the way yours turned out! I all the time take pleasure in seeing footage of different individuals’s meals and the enjoyable and fascinating 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 really 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 type of vegetable noodle instead of the shirataki noodles. Just bear in mind 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 type, simply depart it out! I prefer it, nevertheless it received’t make or break this.
- I prefer 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 completely different substances and types have completely different values, so your calculations could range.
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 bundle shiritaki noodles (often round 200g/7oz or 225g/8oz)
- 1 bundle shelf-stable tofu
- 1-2 tbsp low-sodium tamari
- half tsp garlic powder
- 1/four tsp powdered ginger
- 1 tbsp sesame seeds
- 1-2 nori sheets (elective)
- Drain and rinse noodles. Cube up tofu. Is utilizing nori, lower these into strips (I take advantage of a pair of scissors for this!). Add all of the substances 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 revel in!2