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Oh, hi friends. I hope everyone is staying healthy throughout this entire pandemic. You’ve may have noticed that I haven’t been posting new recipes lately, and that is chiefly because it has been challenging to source ingredients lately. I figure if I’m having trouble with getting groceries, you guys probably are, too. I also haven’t really been keen on the idea of recipe testing and using up a lot of these precious ingredients, and so I’ve been sticking to tried-and-true recipes (after all, there are almost 200 on this site alone, plus those in my cookbook and meal plans!). I had a craving for ramen the other day, though, so I thought I would whip some up using only pantry ingredients.
As you can see from the pictures, and guess from the concept, this is a really basic vegan keto ramen. It’s a one-pot affair with There is nothing fancy going on and every single ingredient used came straight out of my pantry. So, run to your kitchen and grab the following:
- shirataki noodles
- shelf-stable tofu
- vegetable broth
- low-sodium tamari (or soy sauce, coconut aminos or liquid aminos)
- garlic powder
- ground ginger
- sesame seeds
I also usually garnish with some sesame seeds and chili flakes, for a little extra oomph. All of these ingredients are things that I’ve been able to get pretty easily these past few months and all of them are things that I typically keep in my pantry. I know a lot of grocery stores sell shirataki noodles in the refrigerated section, but most don’t actually need to be kept cold!
The shirataki noodles keep things gluten-free and low-carb. If you prefer, you can use kelp noodles or zucchini noodles instead. The method is pretty much exactly the same for all three. Just be mindful that zucchini noodles (or any vegetable noodles, really) will hit a point where they become too soft. So, if using vegetable noodles, just keep an eye on them!
I really hope you enjoy this recipe, and that you have all the ingredients in your pantry already! It’s a pretty flexible recipe, so you can easily sub in many things for what I’ve outlined here. If you do make it, I’d love to know how yours turned out! I always enjoy seeing pictures of other people’s meals and the fun and interesting twists you guys put on these recipes! Feel free to tag me @meatfreeketo and use the hashtag #meatfreeketo. 🙂
Notes on Making Vegan Keto Almost-Instant Pantry Ramen (gluten-free)
- I say “almost-instant” because it actually takes me about the same amount of time to make this as it does to make “instant” ramen, where I have to boil water first.
- Like I mentioned above, you can use kelp noodles or any kind of vegetable noodle in place of the shirataki noodles. Just be aware that vegetable noodles will eventually soften up too much if left on the heat too long!
- You can, of course, use regular tofu here, or even hemp tofu.
- If you don’t have any nori or seaweed of any kind, just leave it out! I like it, but it won’t make or break this.
- I like to garnish with sesame seeds and chili flakes. Scallions are another nice touch (though clearly not a pantry item).
- I try to provide accurate nutritional information, but different ingredients and brands have different values, so your calculations may vary.
Low Carb Vegan Almost-Instant Pantry Ramen (gluten-free)
This is a simple, delicious low carb and gluten-free ramen made with pantry staples!
- 2 cups (480ml) vegetable broth
- 2 cups (480ml) water
- 1 package shiritaki noodles (usually around 200g/7oz or 225g/8oz)
- 1 package shelf-stable tofu
- 1-2 tbsp low-sodium tamari
- 1/2 tsp garlic powder
- 1/4 tsp powdered ginger
- 1 tbsp sesame seeds
- 1-2 nori sheets (optional)
- Drain and rinse noodles. Cube up tofu. Is using nori, cut those into strips (I use a pair of scissors for this!). Add all the ingredients to a medium-sized pot with a lid and heat on low-medium until it comes to a simmer. Let simmer for about 5 minutes, until the tofu is slightly firmer. Let cool before serving, garnish as desired and enjoy!2