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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