Low Carb Ramen – Keto, Paleo and Gluten-free versions available. Ready in minutes!

Low Carb Ramen – Keto, Paleo and Gluten-free versions available. Ready in minutes!

In our household, we are fortunate enough not to have any dietary restrictions. But I know plenty of people who follow certain diets for a variety of reasons. And if I know someone who is struggling with uncontrollable epilepsy, or Parkinson’s, or Alzheimer’s, who is trying to follow a Ketogenic diet with all the latest research pointing to its possible benefits when it comes to those conditions, I would do everything to make meals for them, that help them achieve their goals.

This is how this low carb Keto-friendly Gluten-free ramen recipe was created.

But even if you don’t follow any diets, this soup is delicious. So go ahead and enjoy it anyway, while cutting calories by not using Ramen Noodles and upping your veggie intake by using Napa cabbage. 

CategoryDifficultyBeginner

Ramen

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 oil
 ½ onion, finely minced
 2 stalks of celery, sliced
 red pepper flakes
 2 garlic cloves, minced
 4 cups napa cabbage, finely sliced/shredded
 2 tbsp fish sauce
 ¼ cup soy sauce (Gluten-free soy sauce for Gluten-free option, coconut aminos for Paleo option)
 4 cups chicken or vegetable stock
 Additional garnishes such as scallions, jalapenos, eggs, chicken

1

Heat oil over medium heat in a large stock pot. Add onions and celery and sauté until translucent and softened, about 5 minutes. Add red pepper flakes and garlic and sauté for another 30 seconds to a minute. Be careful not to brown garlic.

2

Add stock and bring to simmer. Add fish sauce and soy sauce to the stock and let it simmer for about 5 minutes. Taste and adjust the flavour as needed with more soy sauce, salt or pepper. Stir in the napa cabbage and cook for just a few minutes until softened.

3

Serve with the desired garnishes.

Ingredients

 oil
 ½ onion, finely minced
 2 stalks of celery, sliced
 red pepper flakes
 2 garlic cloves, minced
 4 cups napa cabbage, finely sliced/shredded
 2 tbsp fish sauce
 ¼ cup soy sauce (Gluten-free soy sauce for Gluten-free option, coconut aminos for Paleo option)
 4 cups chicken or vegetable stock
 Additional garnishes such as scallions, jalapenos, eggs, chicken

Directions

1

Heat oil over medium heat in a large stock pot. Add onions and celery and sauté until translucent and softened, about 5 minutes. Add red pepper flakes and garlic and sauté for another 30 seconds to a minute. Be careful not to brown garlic.

2

Add stock and bring to simmer. Add fish sauce and soy sauce to the stock and let it simmer for about 5 minutes. Taste and adjust the flavour as needed with more soy sauce, salt or pepper. Stir in the napa cabbage and cook for just a few minutes until softened.

3

Serve with the desired garnishes.

Low Carb Ramen

Make it Vegetarian: use vegetable stock, omit fish sauce.

Make it Gluten-Free: use Gluten-Free soy sauce, ensure all your ingredients are gluten free, including the chicken stock and fish sauce.

Make it Low Carb/Keto/Paleo: use coconut aminos for Paleo version instead of soy sauce.

Happens to be Dairy-Free.

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