Good morning fellow foodies, and I hope this finds you enjoying your Independence Day weekend. While I am working at carving out the time to put my new theme in place, I thought I’d share with you another low-carb breakfast, or anytime meal: Ramen in the Raw Soup.
I love my Ramen Noodles. But honestly, this semi-raw version using spiralized squash noodles is so much healthier, and just as satisfying. Use a spiralizer, a hand-held veggetti cutter or a julienne peeler to create veggie noodles that stand in for high-carb, wheat-based ramen.
I’m going into my 3rd week of low-carb dieting, or lets just say dining! Because it really doesn’t feel like dieting at all. It feels like I’m eating more than ever!
One big thing that I’ve noticed: I’m eating 4 ounces of tofu in the morning, which gives me 50% of my daily protein requirement (and zero carbs), and I feel amazing !! Full of renewed energy. As I learn more and more about how my own body responds to carbs-protein-fats for burning fuel, I think I may have become a little low on my protein intake over the years!! Who knew ….!!!
BTW, Buddha Belly is already gone. But, I won’t weigh myself for another 2 weeks, as I find that discouraging and distracting from the fun of it all.
Oh, and I have an amazing resource to share with you! Check out MyFitnessPal.com !! It’s an incredible tool for the health conscious – available for your computer or handheld device – to use as a food and fitness diary. You can record and analyze recipes with their extremely comprehensive library, which contains almost every imaginable food ingredient. Feel free to friend me – TheTwistedVegan – if you’d like to know what I’m eating for every meal 🙂
As for the soup, the quantities listed make two, nice-sized bowls. And really any veggies of your liking will do. Save a bowl for another meal, or share with a friend. Enjoy any time of the day that you need a lift !!
Net Carbs 8g | Protein 16g | Calories 205
- ½ cup water
- 2 tablespoons mellow yellow or white miso
- ½ tablespoon sesame oil
- 1 green (spring) onion, sliced, white roots & greens divided
- 1" piece ginger, peeled and grated
- 1 small stalk lemongrass, see notes
- 1 stalk baby bok choy, sliced, white roots & greens divided
- 4 ounces tofu, cubed
- 1 teaspoon liquid aminos or low sodium soy sauce
- 2½ cups water
- 10 thin slices of carrot
- 1 mushroom, cremini or shitake, sliced
- 5 snowpeas, julienned
- 3 florets broccoli, cut into tiny florets
- 1 cup zucchini or yellow squash "noodles"
- In a Magic Bullet or smoothie blender, blend ½ cup water with 2 tablespoons miso (to taste - my preference is 1 Tablespoon miso to 1 cup broth or water).
- In a medium saucepan, heat sesame oil over medium heat. Add onion whites, minced ginger & lemongrass, bok choy whites and tofu. Saute until tofu starts to brown, 3-4 minutes. Dash with liquid aminos.
- Add carrot slices, lemongrass greens, and 2½ cups water. Cover and bring to a simmer.
- Turn off heat, and stir in bok choy greens, mushroom, snow peas, broccoli and squash "noodles". Replace cover and allow veggies to soften, 5 minutes.
- When the broth is just cool enough to eat, remove the lemongrass greens and stir in the blended miso. Do not place miso in boiling water or you'll kill all the good stuff !!
- Sometimes I add a squirt of sriracha, and sometimes I don't 🙂