Soups & Stewscastironketo
Beef Ramen Recipe
This keto Japanese Beef Ramen Recipe features zucchini noodles in a savory broth for a low-carb twist on traditional ramen, ready in just 15 minutes.
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Dom Lorenzo📖 castironketo
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Prepare the broth
2
Combine beef stock, Dashi stock granules, shiitake mushrooms, spring onions, and fresh ginger slices in a stockpot.
beef stock4 cupsdashi stock granules1 teaspoon
3
Place the pot on the stovetop and simmer for about ⏱️ 10 minutes.
4
Make the keto shoyu tare
5
As the broth simmers, scoop out a quarter cup and pour it into a separate bowl.
6
Stir in Japanese soy sauce, mirin, sake, and erythritol, and mix them well.
Japanese soy sauce2 tablespoonsmirin2 tablespoonssake1 tablespoonerythritol1 teaspoon
7
Assemble the beef ramen bowl
8
Blanch the beef slices in the simmering broth for about a minute.
9
As you do this, start assembling your ramen. Lightly coat the inside of your serving bowls with sesame oil and drizzle in a tablespoon of tare.
sesame oil1 teaspoon
10
Add the zucchini noodles, sautéed shiitake mushrooms, and the just-blanched beef slices.
zucchini (spiralized)9 ounces
11
Pour in the hot broth and garnish with freshly chopped spring onions right before serving.
Nutrition Facts
calories
301 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
3 g
sugar Content
12 g
sodium Content
1801 mg
protein Content
36 g
cholesterol Content
55 mg
carbohydrate Content
27 g
saturated Fat Content
2 g
unsaturated Fat Content
3 g
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