Shitake Mushroom & Broccoli Ramen
Just because you have diabetes, doesn’t mean you can’t enjoy a warm and delicious bowl of ramen. This recipe uses a small amount of high fiber buckwheat noodles and is loaded with protein and non-starchy veggies to help you fill you up. Enjoy!
Cook Time
Cook Time
  • 1/2head broccoli
  • 4-6 Shitake mushrooms
  • 2 stalks scallion
  • 2cloves garlic
  • 11-inch peice ginger
Lean Protein
  • 4 eggs
Wholesome Carb
  • 3.5ounces Japanese buckwheat soba noodles
Healthy Fat
  • 1Tablespoon sesame oil
  • 4cups chicken stock
  • 2tablespoons miso paste
  • 1tablespoon low sodium soy sauce
  • Optional Toppings: sliced scallion, cilantro, sesame seeds, seaweed
  1. Dice scallion, ginger and garlic. Heat sesame oil in a 4 quart soup pot over medium heat and saute veggies for 1-2 minutes.
  2. Add stock, miso paste, and soy sauce and bring to simmer.
  3. Add broccoli, shitake mushrooms, and eggs to stock and let simmer for 7 minutes. Seven minutes of egg boiling will give you a soft boiled egg; cook the for more or less time depending on how you like your eggs.
  4. Remove eggs and place under running water to cool down. Peel eggs and set aside. Remove veggies from broth and evenly divide between bowls.
  5. Add noodles to broth and cook according to package instructions. When done, divide among bowls.
  6. Peel eggs and slice in half. Pour broth into bowls and top with 2 eggs each. Garnish with scallion, cilantro and seaweed as desired.
Recipe Notes

This recipe uses a total of 3.5 ounces of buckwheat noodles which contains 65 grams of carbohydrate. Since this recipe serves two it clocks in at 32.5 grams of carbohydrate per serving.

Recipe by Ashley Thomas.

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