MAKES: 4 servings · PREP TIME: 15 minutes · COOK TIME: 20 minutes

    I certainly don’t want to offend any traditionalists or ancient cultures with my very Americanized low-carb version of ramen, but ramen has been one of my favorite foods ever since I started eating solids. Granted, it used to come in the form of Top Ramen, with the dried noodles and little seasoning packets, but I loved it nonetheless. In fact, Top Ramen was the first thing I learned to cook on my own. These days, I am eating more traditional, freshly made versions of ramen, but I still love it in all its many shapes, sizes, flavors, and styles.


    • 1 pound boneless top sirloin steak, cut into ¼-inch-thick slices

    • Sea salt and ground black pepper

    • 4 (8-ounce) packages spaghetti-style shirataki noodles (see here)

    • 5 cups beef stock or bone broth (here)

    • 2 cloves garlic, minced

    • 1 teaspoon grated fresh ginger

    • 1 tablespoon toasted sesame oil

    • 1 tablespoon unseasoned rice wine vinegar

    • 1 tablespoon fish sauce

    • Pinch of red pepper flakes

    • 5 tablespoons gluten-free soy sauce or coconut aminos, divided

    • 12 cremini mushrooms, thinly sliced

    • 4 green onions, sliced on a bias, white and green parts separated

    • 4 soft-boiled eggs

    • 1 tablespoon black and/or white sesame seeds


    1. Season the steak generously with salt and pepper and set aside.

    2. Rinse the shirataki noodles, soak them in fresh water for 10 minutes, and then drain them.

    3. Heat a large skillet over medium heat. Add the noodles to the pan and dry-fry them for 3 to 4 minutes, tossing frequently.

    4. While the noodles are frying, bring the beef stock to a simmer in a stockpot or Dutch oven over medium heat, then reduce the heat to medium-low.

    5. To the noodles, add the garlic, ginger, sesame oil, vinegar, fish sauce, red pepper flakes, and 4 tablespoons of the soy sauce. Stir-fry for 5 minutes, or until the noodles turn brown from absorbing the sauce. Add the noodles and sauce to the pot with the stock.

    6. Return the skillet to the stovetop over medium-high heat. Sear the steak in the hot pan for 1 to 2 minutes on each side. Remove the steak from the pan and cover to keep warm.

    7. Reduce the heat under the skillet to medium and add the mushrooms, the white parts of the green onions, and the remaining tablespoon of soy sauce. Stir-fry until the mushrooms are tender and the onions are soft.

    8. Divide the noodle mixture among 4 bowls. Top each bowl with the steak and the mushroom mixture. Pour the broth over each bowl, dividing it evenly among the bowls. Finish each bowl with an egg, some sesame seeds, and the green parts of the green onions.

    tips: Use this recipe as a base to create your own spin on ramen. Add whatever type of protein—seafood, chicken, beef, pork—and any low-carb vegetables you want. Some of my favorites are bean sprouts, bell peppers, bok choy, broccoli slaw, cabbage, and leeks.

    If you need this recipe to be nightshade-free, make sure to choose a brand of stock that is free of nightshades.



    CALORIES: 419

    FAT: 24g

    PROTEIN: 42.1g

    TOTAL CARBS: 8.5g

    FIBER: 2.7g

    NET CARBS: 5.8