|October 13, 2020

Low-Carb Vegetarian Ramen

By Bulletproof Staff
Reviewed for Scientific Accuracy

Low-Carb Vegetarian Ramen

Vegetarian Ramen recipe & content provided by Bare Nutrition

Who doesn’t love to cozy up to a warming bowl of soup? Although you can enjoy vegetarian ramen year-round, this recipe is so satisfying during cooler weather. If you’ve shied away from eating ramen in the past because it tends to be a heavy, high carb meal, this soup is for you.

Related: Sweet Potato Curry With Cilantro-Lime Cauliflower Rice

Fear not: Cooking restaurant-worthy ramen at home is easy. Instead of using traditional noodles, this vegetarian ramen recipe swaps in zucchini noodles, all blended with a spiced coconut milk broth and drizzled with chili-infused oil. Top with a runny soft-boiled egg, and this meat-free dish still packs some protein.

If you are a meat-eater, you can upgrade this vegetarian ramen with a few delicious add-ins. Mixing in flavorless collagen protein gives this soup the same nourishing benefits as bone broth, and topping with a spoonful of grass-fed ghee enhances its spicy flavors. Serve with vegetarian treats like zucchini donuts or pumpkin bread for a filling, comforting meal.

This low-carb vegetarian ramen uses zucchini noodles, a spicy coconut milk broth, and a rainbow of fresh veggies for a warm, comforting meal.

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Low-Carb Vegetarian Ramen


Start to Finish: 30 minutes


  • 4 cups filtered water
  • 1 tablespoon sugar-free red curry paste, or chili-infused oil (ingredients below)
  • 2 cups full-fat canned coconut milk (BPA-free)
  • 1 tablespoons coconut oil (exclude if preparing chili-infused oil)
  • 1 cup purple cabbage, chopped
  • 1 cup large shredded rainbow carrots
  • 1 cup halved brussel sprouts, halved
  • 4 pastured eggs
  • 2 large zucchinis, spiralized
  • 2 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • Himalayan salt and pepper to taste
  • Optional: Fresh lime juice or cilantro to garnish

Chili-infused oil ingredients:

  • 1 tablespoon coconut oil
  • 1/4 – 1/2 teaspoon red chili flakes


  1. In a large pot, add water and bring to a boil.
  2. While water begins boiling, prepare chili-infused oil (if using). Heat oil in a small pan on medium heat. When hot, add chili flakes and gently sizzle for about 5 minutes. Remove from heat and set aside.
  3. When water is boiling, add coconut milk and spices and reduce heat to medium.
  4. Add cabbage, carrots, and brussels sprouts, plus coconut oil and curry paste (if not using chili-infused oil).
  5. Cook for about 20 minutes, or until vegetables are tender.
  6. While cooking, soft boil the eggs. Fill a separate small pot with water and bring to a boil. Once boiling, reduce to a rapid simmer, add eggs, and cook for 6 minutes. Remove immediately and drench in ice water to stop the cooking process.
  7. When vegetables in the pot are tender, add zucchini and cook for 3-4 more minutes.
  8. Serve vegetarian ramen with a peeled and halved soft boiled egg, lime juice, cilantro, and chili-infused oil.

Makes: Serves 4

Nutritional Information (Per Serving):

  • Calories: 237
  • Fat: 15g
  • Cholesterol: 187mg
  • Carbs: 15g
  • Fiber: 4g
  • Sugar: 7g
  • Net Carbs: 11g
  • Protein: 10g
  • Potassium: 722mg

Note on ingredients: Cabbage and brussels sprouts are high in oxalates—a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, you can lightly steam these veggies, drain the cooking water, and then add to the pot instead of boiling. All pepper is suspect on the Bulletproof Diet and highly susceptible to performance-robbing mold toxins. To reduce your risk, omit it or find a fresh, high-quality variety.

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