Low-Carb Ramen With Poached Eggs
It saddens me that the bricks of noodles with the flavor packets and this soup are actually known by the same name…
Because they have NOTHING in common.
One is made with highly processed pasta and MSG-laden ingredients, while the other contains simple, pronounceable ingredients like bone broth, shirataki noodles, and poached eggs.
One is anything but real food. The other is real food at its most nourishing.
Let me introduce you to something you may not have known existed: Real Food Ramen!
Made with nourishing bone broth, anti-inflammatory turmeric and ginger, and satisfying poached eggs, this low-carb ramen also has another secret, fiber-rich ingredient: Shirataki noodles.
About Konjac or Shirataki Noodles
Konjac (or Shirataki) noodles are made from the root of the Asian konjac yam. They are thin, white-ish, almost translucent strands of pasta, or are sometimes formed into pearl-like balls and marketed as shirataki rice. These noodles should not be mistaken for tofu shirataki noodles. Those are a completely different product.
The most common way to purchase these noodles is in a shelf-stable, pillow-like pouch full of liquid, however they can also be purchased dry. When wet, the packaged liquid has a fishy, almost unpleasant smell. This liquid should be drained and rinsed away prior to cooking and eating the noodles (or rice).
Konjac/shirataki are low in digestible carbohydrates and calories and quite unexciting on their own. Sold under brand names like “Miracle Noodles” and Trim Healthy Mama’s “Not Naughty Noodles”, the fiber in these noodles is filling, yet may aid in weight loss. Most of the carbohydrate content in these products comes from the fiber of the konjac root — glucomannan. These noodles are about 97% water and 3% glucomannan (source).
These noodles are a perfect pasta replacement for anyone who needs to be on a low-carb diet but still wants to enjoy pasta.
And that’s exactly why this filling Low-Carb Ramen With Poached Eggs is such a beautiful dish!
Low-Carb Ramen With Poached Eggs
Here’s what you need:
- 2 – 7 oz. packages konjac/shirataki noodles
- 1 quart chicken bone broth
- 2 teaspoon turmeric
- 1/2 teaspoon garlic powder or 3 cloves fresh garlic, minced
- 2 teaspoons traditional soy sauce
- salt & pepper to taste
- 3 cups water
- 4 fresh eggs
Serves 2 very generously.
Here’s how to do it:
First, empty the noodle packages into a fine mesh sieve over the sink and rinse very well under running water. (They will smell fishy. This is normal. There is no fishy taste in the end result.)
Place the broth in a large saucepan. Add the noodles. Turn the heat to medium-high.
In a smaller saucepan, bring 3 cups of water almost to a boil. There should be trails of bubbles rising to the top, but the surface of the water should not be bubbling.
When the broth/noodles begin to simmer, add the turmeric, garlic/garlic powder, salt, and pepper and reduce the heat to low.
When the water in the smaller saucepan begins to have trails of bubbles rising to the top, it’s time to poach the eggs.
Place 2 eggs into a small bowl or ramekin. Using a spoon, swirl the water in the saucepan so that it is spinning. Then gently add the eggs to the water. Poach.
If you desire a cooked white and runny yolk, remove the eggs after 3 to 4 minutes. If you desire a cooked yolk, wait another 2 minutes or so. Repeat with the other two eggs.
Divide the noodles and broth into 2 bowls. Place 2 poached eggs on top of each bowl.
Garnish with a drizzle of soy sauce, parsley flakes, or freshly chopped chives, if desired.