30 Minute Ramen, Low-Carb & Keto | Black Tie Kitchen

The delicious Japanese soup is something to be enjoyed to it's fullest. However, the instant ramen packets are not a good representation of the classic ramen, nor are they low-carb. So for this version of a quick ramen - a 30 minute ramen - we will make it as low-carb as possible by using low-carb noodles. Now, you can enjoy an unbelievable broth that comes second only to ramen that takes an entire day to make! This recipe can also be made vegetarian by using vegetable stock instead of chicken broth.

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INGREDIENTS:
- 2 liters of chicken broth (or vegetable stock for a vegetarian dish)
- 1 leek
- half a cup of bonito flakes (optional, but adds great umami)
- 1 piece of Kombu (Japanese sea weed)
- ~1 cup of shiitake mushrooms
- 2 cloves of garlic
- ~10g ginger
- 1 star anise
- salt
- 1 package shirataki noodles for 1 person, or 2 packages for 2 people. (konjac noodles) or real ramen noodles
- 3 scallion stalks
- soy sauce (optional)
- miso (optional)

Optional
- boiled eggs
- sesame seeds
- scallions for seasoning
DIRECTIONS
1. Pour the chicken/vegetable broth into a large pot.
2. Roughly cut the leeks, ginger, and scallions, and add to the pot. No need to Remove the skin off the ginger.
3. Peel the garlic and rough cut. Also add these to the pot.
4. Add the rest of the ingredients to the pot: the mushrooms, the kombu, bonito flakes and anise to the pot.
5. Place the pot over medium high heat so that it borders between a simmer and a boil for 30 minutes, stirring every so often.
6. In the meantime, boil some eggs: The best method is to add about 1 inch of water to a pot and bring the water to a boil. Then, using a steam basket, add the eggs to the basked and steam the eggs for 8 minutes. Then remove and peel immediately and set aside.
7. After the 30 minutes, remove the broth from the heat and strain into another pot. Make sure to gently squeeze as much broth out of the contents as possible. There is enough broth for two people. You can store any remaining broth in the fridge for a week or so (if it lasts that long).
8. Prepare the noodles as instructed on the package.
9. In a bowl, add 1 tsp of miso and about 1 tsp of soy sauce. Add a little broth to mix until well combined.
10. Add the broth and the noodles to the bowl.
11. Cut a boiled egg (or two) in half and add to the bowl. Then garnish with chopped scallions and sesame seeds.
12. Serve and enjoy!

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