HOW TO MAKE LOW CARB RAMEN (SHIRATAKI / MIRACLE NOODLE)

Links to purchase books Click this link to purchase in e-book format only; @ 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook ********** Links to purchase products via Amazon; The Ultimate Keto Bread Recipes by Elsie Yan () The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan () The Ultimate Keto Cookbook by Elsie Yan () ********** I have made this low carb ramen so many times, both spicy and non-spicy. This is a non-spicy version. My family love them so much so every now and then, I will make it for a weekend dinner. It’s convenient as I can prepare well in advance so come dinner time, it’s just a matter of assembling the bowl. I was surprised that this time, four out of six of us chose Miracle noodle instead of regular ones and in my household, I am the only one living on low carb. If you love Japanese ramen, you have got to try this. It’s so fragrant and delicious. The use of kombu (dried kelp) and bonito flakes really gives you that umami taste and they are easily available at the Japanese section of supermarkets. The broth is so tasty that I am pretty sure you will lick the bowl clean haha. The pork belly not only adds flavor and sweetness to the broth but it also adds a great topping for the ramen. This recipe makes about 7 bowls of ramen, equivalent to 7 packets of Miracle noodles so you can adjust accordingly. I used spinach noodle but you can use any type of miracle noodle. Normally, you would need to dry roast the noodles after boiling and draining. However, I feel that dry roasting is only necessary if you are going to make stir fried noodles or lo mein (tossed noodles) as you do not want any excess water. But for soup dishes, it’s not necessary to dry roast for obvious reasons. INGREDIENTS 1.5 litre chicken stock 1.5 litre water 1.2 kg pork belly 30 gm kombu (kelp) 80 gm bonito flakes 6 to 8 tbsp. miso 4 tbsp. minced ginger 4 tbsp. minced garlic 4 tbsp. minced shallots Some spring onions (chopped) Eggs (1 egg per bowl) Roasted seaweed (cut into strips for garnishing) Sesame seeds for sprinkling Salt to taste Any type of low carb noodle from Miraclenoodle (Note: This recipe serves 7 bowls of ramen so you can adjust accordingly) DIRECTIONS 1. In a pot, add cooking oil and stir fry garlic, ginger and shallots until fragrant. 2. Add miso and mix well. 3. Add chicken stock, water, kombu, bonito flakes and pork belly. The amount of water needs to be sufficient to cover the pork belly. 4. Cover and bring to a boil then lower heat and simmer for about an hour or until pork belly is tender. 5. Adjust taste accordingly. 6. In a pot, add eggs and water. Bring to boil and cook for 6 minutes to get a semi soft yolk. 7. Once the pork belly is tender, remove, strain the broth and set aside. 8. Cut pork belly into thin slices and set aside. 9. Prepare miracle noodle by rinsing with tap water, boil for 2 minutes and drain. 9. Place noodle in a bowl. Top with pork belly, eggs, spring onions and pour broth over. 10. Sprinkle with sesame seeds and garnish with roasted seaweed. 11. Serve hot.