Low Carb ramen?! Yes, there is such a thing, and you can make it at home with what is being lauded as the next “IT” super food: Kelp. Low calorie, fat free, zero carbs, gluten free, no sodium kelp noodles!
Before you say Ewwwww, let me tell you that kelp noodles taste much like rice noodles but without the carbs because they are plant-based. You’ve probably had rice noodles in an Asian salad or Vietnamese vermicelli bowl – love those!! Ramen is all the rage – I mean, who doesn’t love a bowl of steaming noodles? – just like chicken soup, it is food for the soul that helps to heal whatever may be ailing you. On gray, chilly or rainy days, ramen is a craving I can’t resist. Steamy, salty, savory, spicy, sinus-clearing goodness. The only issue is the number of carb calories in that glorious bowl, plus, the amount of sodium is through the roof. I think I’ve discovered the answer: Gold Mine Natural Foods Kelp Noodles.
Known as wakame, arame, kelp, hijiki, seaweed is a staple ingredient in Japanese cooking and is prized for its salty, umami character in the culinary world. It is also on its way to becoming the next “It” superfood. I mean, haven’t we had enough of kale already?! Kale is everywhere, being massaged, baked, blended, juiced, souped and sautéed and this leafy green nutrient-dense food is sure to have to share the spotlight soon. I still love kale in all its embodiments, but my husband cringes at the word. He’s had enough of kale, and Hatch Chiles *wink*.
- 1-1/2 cups homemade vegetable broth or Low Sodium store-bought
- 1 cup Kelp noodles per serving I used Gold Mine
- 1 soft-boiled egg peeled and sliced in half
- 2 broccoli spears steamed
- 6 Chinese peas steamed
- 1/2 carrot peeled and grated
- 1 radish sliced
- 1 green onion sliced
- Add thinly sliced beef pork or chicken, if desired.
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Heat the vegetable broth in a saucepan. Par cook (steam) the broccoli and Chinese peas in a microwave-safe container for 2 minutes. Add the kelp noodles to a bowl, pour heated broth over the noodles. Garnish with vegetables and egg. Sprinkle with togarashi spice or Mrs. Bragg’s Organic Sea Kelp Seasoning (zero sodium).
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Recipe is easily doubled.
Kelp noodles taste very similar to rice noodles and are low calorie, fat free, gluten free, vegan, dairy free, egg free, low sodium, and raw.
This recipe is being featured over at Eating Rules during October Unprocessed – head over there and check out all the fabulous recipes to help you eliminate processed foods in your diet and, if you’re a believer, sign up for the challenge!
You might be interested in reading more about seaweed’s potential as the next superfood and assist in contributing to our world’s dwindling food supply: What Food Will Replace Kale as the Next Superfood.
Thanks for stopping by and have a fabulous week!
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No I don’t say ewww. I say mmmm. GREG
Okay, so these are not the same as shiritaki noodles? I think those are made from konjac, which is maybe a tuber? If so, then I will give them a try. Always looking for low-carb options. Thanks!
I love those low carb noodles! Perfect ramen for #365Recipes!