The Ramen Without the Ramen (Low Carb)
There are plenty of vegetables in the sea, and they’re full of nutrients, not carbohydrates. I’m going to show you how to use them to make one of our favorite comfort foods into something healthful. This version of Ramenis for those of us that want to enjoy a noodle-y winter soup without all the starchy noodles. Summer is coming, and I need to drop a few (dozen) pounds, so check this out.
6 oz. kelp noodles
8 oz. seitan, cubed
½ C Panko breadcrumbs
Canola or vegetable oil
4 C vegetable broth
4 C water
1 bunch scallions, chopped
1 C Kombu (that’s just the seaweed restaurants use for seaweed salads), cut into strips that kinda-sorta look like noodles
2 T sesame oil
2 T soy sauce
2 T mirin
1 T rice vinegar
1 carrot, spiralized
½ lb. bean sprouts
1. Soak the kelp noodles in a bowl of warm water for at least 10 minutes
2. Lightly coat the seitan with the panko.
3. Place a sauté pan over medium high heat, coat the bottom with oil and pan fry the seitan until crispy 5-7 minutes. Remove and place on a plate covered with a paper towel. Set aside.
4. Add the broth, water, scallions, kombu, sesame oil, soy sauce, mirin, rice vinegar and kelp noodles to a really big soup pot. Stir it up and let simmer for 20 minutes. Throw the bean sprouts and carrot in.
5. Fill your bowls and slurp.