Low-Carb Ramen with Traditional Dashi Broth

So we all had those days in college when we bought those $1.00 microwavable Ramen cups for dinner because Lord only knows we couldn’t afford or didn’t have time to make actual food. They were great at the time, but looking back, they’re TERRIBLE for you!! Honestly I am not sure what was worse, all the carbs, or the 50 gallons of sodium that was in that one little cup. Well traditionally, Ramen is a MUCH more delicious dish with complex flavors and a lot more ingredients than just salt (… seriously, those noodle cups were basically just salt…). It may look complicated to make, but really it is just a lot of small steps to prep the toppings. Here is a simple recipe for a great tasting, healthy, Low Carb Ramen in a traditional Dashi broth! Enjoy!

Ingredients

Dashi Broth

  • 5 cups Water
  • 1, 5″ sheet of Kombu*
  • 1/2 cup Dried Bonito Flakes**
  • 1 cup Dried Shiitake Mushrooms
  • 1 tbsp Chopped Scallions
  • 4 tbsp Low Sodium Shoyu Soy Sauce***

Noodles

  • 1 package of Shirataki Tofu Noodles-Spaghetti Style****
  • 2 cups of water
  • 1/2 tsp salt

Cooked Toppings

Sauteed Bok Choy

  • 2 heads of Baby Bok Choy
  • 1 tbsp Sesame Oil
  • 1/2 tsp Red Pepper Flakes

Air Fried Shrimp

  • 1/2 lb. Medium Cleaned Shrimp
  • 2 tbsp Sesame Oil
  • 1/4 tsp salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Garlic Powder

Cooked Toppings Continued…

  • 3 Large Eggs to be Soft Boiled

Fresh Toppings

  • 1 Carrot, finely shredded
  • 1 cup Scallions, chopped
  • 1 cup Canned Bean Sprouts, rinsed

Ingredient Notes:

Dashi: A type of stock commonly used in many Japanese dishes. The ingredients above is used to make the broth in a more traditional way, but they do sell a Dashi powder for a quick broth- but keep in mind that this powder is packed with sodium, MSG, and lots of additives.
Toppings: Ramen has an array of toppings. if there are any other raw vegetables or common ramen toppings such as menma, corn, kamaboko, or other fresh vegetable or cooked meats, feel free to use them or substitute out the toppings I have above. Just note the below nutrition facts only represent the recipe with the toppings listed in the above ingredient lists.
*Kombu is a sheet of dried Kelp. It can be typically found in any Asian market, or Whole Foods. Either Pacific or Atlantic Kombu is fine.
**Dried Bonito Flakes is from the Bonito Fish that is dried, and smoked. it adds an amazing umami flavor to the broth, without it being overly “fishy” tasting.
***Shoyu Soy Sauce is a Japanese style soy sauce, the most common brand on the market is Kikkoman. Chinese style soy sauce is made strictly from soy, while Japanese Shoyu style soy sauce is made from half soy and half wheat creating a subtle sweet and smoother flavor. If you have a Gluten allergy, use a Chinese style soy sauce instead such as the brand La Choy.
****Tofu Shirataki Noodles are a great carb substitute because the entire package only contains 6g of carbs! These Japanese noodles are translucent and gelatinous and made from both the Konjac yam and tofu. To be honest the chewy, gummy texture of the noodle may be an “acquired taste” to some, so if your not really worried too much about the carbs/gluten, using store-bought ramen or udon noodles is fine, just note the below nutrition facts only represent the recipe with Tofu Shirataki noodles.

Instructions

Dashi Broth:

  1. In a medium sauce pot, add 5 cups of water and the sheet of kombu and bring to a rolling boil. Add in the Dried Bonito Flakes and keep it boiled for 3 minutes, then strain out the kombu and bonito flakes from the broth (TIP: straining out the bonito flakes can be a pain in the A$$, so what I did was put the bonito flakes into a few empty drawstring tea bags used for loose leaf teas, and put those in the broth, so when it was done all I had to do was remove the tea bag and the sheet of kombu).
  2. Once the kombu and bonito flakes are remove, drop the heat to low, add the dried shiitake mushrooms, shoyu soy sauce, and the 1 tbsp of chopped scallions. let simmer on low heat for about 10 minutes. If you prefer more salt, add more of the shoyu soy sauce to taste.

Tofu Shirataki Noodles:

  1. Drain and rinse the tofu shirataki noodles. Place in a medium sauce pan on medium heat for about 7 minutes, stirring occasionally. This is to slightly dehydrate them and get the excess water out of the noodles. Strain the noodles so they do not sit in the excess water left in the pan. Leave to the side until ready to serve.
  2. If using a different type of noodle such as an udon or ramen noodle, follow cooking instructions on the packaging for that noodle. Leave to the side until ready to serve.

Cooked Toppings:

  1. Soft Boiled Eggs: Use a small saucepan that is big enough to comfortably fit 3 eggs in one layer. Fill with enough water to completely cover the eggs. Bring water to a rolling boil, then using a slotted spoon, gently lower the eggs into the water and boil them for 6-7 minutes. Then take out the eggs and immediately transfer them to a bowl of ice water to stop the cooking process. Keep in ice bath for a minimum of 5 minutes. When ready to serve Ramen, cut the eggs in half the long way and place on top of of the Ramen.
  2. Sauteed Baby Bok Choy: Chop off the bottom of the Bok Choy bulb so the leaves are all separated. Heat up the sesame oil and red pepper flakes on medium heat in a medium saucepan. Add the baby bok choy leaves to the pan and sautee on medium heat for about 4 minutes or until the stems become tender and the leaves start to wilt. Add on top of the Ramen when ready to serve.
  3. Air Fried Shrimp: Make sure the shrimp has been cleaned of all veins, and tails if you prefer the tails off. Rinse the shrimp and pat dry. Pre-heat your air fryer to 375 degrees F. Toss the shrimp in the sesame oil, salt, pepper, and garlic powder until completely coated. Back in the pre-heated air fryer at 375 degrees F for 8 minutes. Place on top of the Ramen when ready to serve.

Fresh Toppings Prep:

  1. Finely shred the carrots using a cheese grater or similar tool into fine threads.
  2. Drain and rinse the canned bean sprouts, then place into a medium saucepan on medium heat for about 5 minutes, stirring occasionally.
  3. Finely chop the scallions.

Ramen Bowl Assembly:

  1. Place equal amounts of noodles among the bowls.
  2. Pour the broth over the noodles just enough to completely cover the noodles.
  3. Place each topping ingredient in individual sections around the top of the ramen. Serve hot, and enjoy!

Published by Pasqualina Mirabito

I am currently on a health journey, and decided to create a blog to share my experiences and recipes to help those going through the same thing that I am. Changing to a healthy lifestyle is hard, but we are all in this together!

6 thoughts on “Low-Carb Ramen with Traditional Dashi Broth

  1. Holy Mackerel! This looks amazing. A bit high in sodium but I can’t imagine how GOOD it will taste. I may limit the shoyo. I also need an air fryer! Love to you sweetie & thank you for all these amazing recipes.

    Liked by 1 person

    1. Thank you!! When it comes to sodium, in any recipe you can always reduce the amount of a seasoning to your liking. When I make recipes I start out with the bare minimum and then build up flavors from there. The first time I made this I tried it with only 1 tbsp of the Low Sodium Soy sauce, and you couldn’t even tell it had the soy sauce in there, so I kept adding more until it was to my taste, but with seasoning you can start small and always add more when you want to. Like when I make the sauteed Baby Bok Choy recipe, I actually hate spicy so I use a fraction of the red pepper flakes.

      Like

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