Hey all!

This recipe is for those of you missing spicy ramen on a keto/ low carb diet!

This recipe tastes most like shin ramen (the popular korean instant noodle brand).

I am warning you, it is on the spicy side so if you do not do spicy, definitely leave out the peppers and maybe decrease the amount of red pepper powder in the recipe.

This recipe is very customizable!

You can add meat, seafood, eggs or other types of vegetables.

I just wanted to give you the most basic recipe so that you can adapt to your needs.

The broth is thick because of the amount of seasoning used.

If you want a lighter broth, you can use half of the seasoning powders and increase soy sauce or fish sauce to taste.

If you go to the Korean market, there will be different brands of bone broth available.

Unfortunately, most of the Korean bone broths also known as "Sagol" has other unhealthy ingredients.

This is the one I used...

Please read the label and choose the most cleanest one you can find.

Alternatively, you can make you own.

Which reminds me...I need to shoot a video on how to make it.

You might be able to get away with using American bone broth.

I have never tried it with it but if you use it, I think it will just have a different...more American soup taste if you get what I mean.

I also used Trader Joe's Mushroom & Company Multipurpose Umami seasoning blend to add Umami taste without MSG.

If you do not live near a Trader Joe's, you can switch it out for shitake mushroom powder from the asian market.

Or you can leave it out...

You can also change the kelp noodles for another low carb noodle alternative!

Ingredients

• Seasoning
• Red pepper powder 3T
• Garlic powder 1T
• Onion power 1/2T
• Trader Joe mushroom powder (SEE ABOVE) 1/2T
• Paprika 1/2T
• Salt 1/2T
• Sugar Alternative 1/2T
• Black pepper 1/4t

• 8g dried shitake mushroom (sliced)
• 1/4 of an onion
• Green onion 1 stalk
• Serrano pepper (optional) - can switch out for 1/4-1/2 jalapeno
• Avocado oil 1/4 cup
• Liquid aminos 1t
• Fish sauce 1t

Directions

1. Mix all seasoning ingredients together
2. Rehydrate shitake mushroom in cold water.
3. Thinly slice onion and green onion
4. Separate the hard parts of the green onion (white part) from the green leafy parts
5. Thinly slice serrano pepper if using
6. Heat oil on a pan or wok
7. Once hot, stir fry the white hard parts of the green onion on med heat for 30 seconds
8. Make sure it does not burn. You want to infuse the oil.
9. Then add in the powdered seasoning and mix in the oil for about 1 min. Make sure it does not burn
10. Add in the whole packet of bone broth and the rehydrated mushrooms
11. Do not squeeze the water out of the mushrooms. Just take the mushrooms out of the water and put it in the broth.
12. Keep the rehydrated mushroom water
13. Once it comes to a boil add in liquid aminos, fish sauce and 3T of the mushroom water.
14. Taste to make sure it is seasoned. If it needs more seasoning, add fish sauce or salt. If it is too salty, add in more mushroom water.
15. Once it is properly seasoned, add in onions and kelp noodles (see below for making kelp noodles)
16. Boil for a couple minutes and add in the peppers.
17. Boil for 30 seconds then it is ready to eat.

To make kelp noodles:

1. Put kelp noodles in a pot with enough water to submerge the noodles
2. Once boiling, put 1T of baking soda and stir continuously until the desired texture is achieved.
3. Once achieved, drain and rinse well in cold water.
4. Drain well then add into broth (step 11 above)