Home / Recipes / Main Dishes / Low Carb Vegan Mushroom Ramen
Low Carb Vegan Mushroom Ramen
How to Make It
Step 1
Heat a small saucepan over medium-high heat. Add avocado oil then ginger and garlic. Saute these for 1 minute developing some color on them. Then add the sliced shiitake mushrooms (should be about 2 cups) and ½ teaspoon kosher salt. Cook them until browned, about 3-4 minutes.
Step 2
Add water, soy sauce, sesame seed oil and ¾ teaspoons of salt. Add mushroom seasoning (optional). Taste adding more seasonings as needed.
Step 3
In the meantime, drain shirataki noodles and place in a microwave safe bowl.
Step 4
Microwave on HIGH for 1-1 ½ minute until hot. Divide into 2 bowls. Top each bowl with ramen broth.
Step 5
Top each bowl with enoki mushrooms, sliced Thai chilies, sliced roasted seaweed snacks, spiced tofu, pea shoots and roasted sesame seeds. Serve hot!
Ingredients
- Avocado Oil – 2 teaspoon
- Ginger – 3 tablespoon
- Garlic – 1 clove
- Shiitake Mushrooms – 6 piece, whole
- Kosher Salt – ½ teaspoon
- Water – 4 cup
- Soy Sauce – 1 tablespoon
- Sesame Oil – 1 teaspoon
- Kosher Salt – ½ teaspoon
- Mushroom Seasoning by Po Lo Ku Trading – 1 tbsp
- Green Chili Peppers – ½ tablespoon
- Roasted Seaweed Snack by Kroger – 1 serving
- Enoki Mushroom by Jongilpoom – ¼ package
- Pea Shoots by Morrisons – ½ pack
- Spiced Pressed Tofu by Capital – 4 ounce
- Tofu Shirataki Spaghetti Shaped Noodle by House Foods – 8 ounce
