Vegan Keto Coconut Ramen - Creamy, Comforting, Low-Carb Noodles

Ingredients

• 2 packs shirataki/konjac noodles (about 14 oz total), rinsed and drained
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon red curry paste (check vegan label) or 2 teaspoons chili paste
• 1 (14 oz) can full-fat coconut milk
• 2 cups vegetable broth (unsweetened, low-sodium)
• 1–2 tablespoons coconut aminos (or tamari if you’re not strict keto)
• 1 teaspoon rice vinegar or lime juice, plus extra lime wedges
• 1 teaspoon toasted sesame oil (optional)
• 1 tablespoon white or chickpea miso (optional, for umami)
• 2 cups mixed low-carb veggies: bok choy, sliced mushrooms, zucchini ribbons, or bell pepper
• 1 cup baked or pan-seared tofu cubes (optional)
• Fresh toppings: cilantro, green onions, sliced chili, toasted sesame seeds
• Salt and pepper to taste

Instructions

1. 1

   Prep the noodles: Rinse shirataki noodles under cold water for 1 minute. Parboil for 2 minutes, drain well, and pat dry. This step removes odor and improves texture.

2. 2

   Sauté aromatics: Heat coconut oil in a pot over medium. Add garlic and ginger; cook 30–60 seconds until fragrant. Stir in red curry paste or chili paste.

3. 3

   Build the broth: Pour in coconut milk and vegetable broth. Add coconut aminos and rice vinegar or lime juice. Simmer 5 minutes.

4. 4

   Add umami: Whisk in miso off the heat or on very low heat so it doesn’t lose flavor. Stir in sesame oil if using. Taste and adjust salt, aminos, or lime.

5. 5

   Cook the veggies: Add mushrooms and bok choy (or your mix). Simmer 2–3 minutes until just tender. Keep them crisp for the best texture.

6. 6

   Warm the noodles: Add prepared shirataki and tofu cubes. Simmer 1–2 minutes to heat through.

7. 7

   Finish and serve: Ladle into bowls and top with cilantro, green onions, chili slices, sesame seeds, and a squeeze of lime.