This deliciously easy ramen recipe is keto friendly, low-carb, and uses spaghetti squash in the place of noodles. It can be adapted to be vegetarian, vegan, paleo, or Whole30 compliant. You can also add pork, beef, or seafood for your own variation.
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You can also add pork, beef, or seafood for your own variation.
If you’re looking for a low-carb, keto-friendly recipe that your entire family will love, then this is it. So many of use grew up eating packaged ramen; it was a high commodity survival food during our broke college years. Unfortunately, the ingredients in the packaged stuff are less than ideal.
Restaurant ramen has exploded in popularity in recent years and has become extremely trendy. A quick scroll down the IG feeds of most foodies (or hipsters, ugh) will reveal at least one drool-worthy bowl of the stuff. However, if you’re avoiding carby starchy meals and/or on a budget, running out to your nearest restaurant for ramen on a weekly basis may not be in the cards.
Many low-carb ramen recipes use noodle alternatives such as Pasta Zero, Shirataki noodles, Magic Noodle, or tofu noodles. While many of these are fine, I love using spaghetti squash in the place of traditional noodles. Squash is so nutritious and filling that it’s hard to beat in my book.
How to Cook Spaghetti Squash
This recipe makes two servings, using only half of a spaghetti squash. Depending on how many folks you’re feeding, you may need to use both halves. In my case, I was able to save the other half for another recipe, but spaghetti squash freezes and thaws extremely well so you may opt to do that. Just don’t throw any away. Food waste should be outlawed.
I start by cutting the squash in half, lengthwise. I then use a fork to gently scrape and remove the seeds from the inside. You can either toss/compost them or toast them for later.
I then drizzle about a teaspoon of extra virgin olive oil into each side before placing them face down on a baking sheet. You can also choose to line your baking sheet with parchment paper for easier cleanup. I allow the squash to roast at 350° for about 45 minutes. That’s enough time for the flesh to become tender and easy to remove.
Is Spaghetti Squash Keto Friendly?
At 5.5 net grams of carbs per cup, spaghetti squash is absolutely keto-friendly. It’s also packed with antioxidants, vitamins, and minerals, making it a great choice all around.
Other Ingredients in Spaghetti Squash Noodle Ramen
The base of this soup is three and a half cups of chicken broth.
For my protein, I kept it easy with a store-bought rotisserie chicken. Our family loves to get them in a pinch, and they come in handy for so many recipes. Depending on where you buy from, they can also be very flavorful, making them a great choice for soups and salads. I simply used the chopped meat from the breasts to add to the soup. You can grill and chop two fresh chicken breast portions if you prefer.
For my soft boiled eggs, I allowed a small pot of water to come to a boil, added the eggs, and cooked for about 6-7 minutes. You can allow your eggs to cook longer if you prefer a less runny yolk.
I added furikake seasoning to my recipe. Furikake is a Japanese seasoning – it typically consists of salt, MSG, seaweed, sesame seeds, and dried fish. I’ve found that it is regularly available at most supermarkets. Also, I know that a lot of people are hesitant to use MSG, but it’s been proven to be safe, especially in small amounts. I wouldn’t worry too much, unless there’s a medical reason that you shouldn’t be consuming it. Plus, it adds much needed umami. For another umami-packed dish, I highly recommend my Keto Caesar Salad Recipe.
Shiitake mushrooms are a hearty, flavorful, and filling addition to this soup dish.
Chili garlic sauce packs a spicy punch – I used about 3 teaspoons. Feel free to add more or less depending on your heat tolerance. I will say that a lot of the heat is diffused once it’s mixed into the broth so don’t worry about it being too overwhelming unless your heat tolerance extremely low. Taste as you go!
Soy sauce, rice wine vinegar, garlic, and ginger add a traditional and familiar element that your palate will appreciate. I don’t recommend skipping these ingredients. They’re packed with flavor.
This soup comes together very easily. I simply boil the broth, then add the chicken, cooked squash, mushrooms, soy sauce, chili oil, rice wine vinegar, garlic, ginger, and furikake seasoning. After that I reduce the heat to medium, cover with a lid, and allow to cook for about ten minutes.
- Sesame seeds
- Dice green onion or scallions
- Toasted Seaweed
- Soft Boiled Egg
That’s it, y’all. It’s easy as pie. Actually easier – have you ever tried to craft the perfect pie dough from scratch? Ugh.
As usual, try it out and let me know what you think!
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