Go Back
+ servings
Print Recipe
5 from 1 vote

Low-Carb Faux Pho

Prep Time20 mins
Cook Time5 mins
Course: Main Course, Soup
Cuisine: Japanese
Keyword: eggs, pho, ramen, shirataki, soup
Servings: 2
Calories: 191kcal
Author: snipe

Ingredients

Instructions

Prep the salty eggs

  • Medium or soft-boil 4 eggs and peel them
  • Mix about 4 tablespoons of salt with water in a small bowl, and submerge the eggs. Put them in the fridge while you work on the other steps

Prep the mushrooms

  • Follow the instructions on the packaging to start to re-hydrate the mushrooms. Do not throw away the water when you're done though - you'll be using that to make the soup!

Prep the noodles

  • Heat a large frying pan with NO oil in it on medium-high heat. (This step is optional)
  • In a colander or strainer, drain the noodles and run them under water to rinse thoroughly.
  • Dry-cook the noodles for about 10 minutes, stirring occasionally.
  • Once the noodles are "cooked", add a few tablespoons of sesame oil to the pan and stir to well-coat the noodles

Final Prep

  • Boil the water for the soup according to the directions, mixing in the mushroom water. (This should be 2 2/3 cups of water combined)
  • Slice the eggs in half
  • Roughly tear the basil (if desired)
  • Slice the (optional) jalapeño if you're going to be using it

Assemble!

  • Add 2 soup packets to each large bowl, and mix with the boiling mushroom water and mix well
  • Add the noodles
  • Carefully arrange the basil, bean sprouts, jalapeño, eggs, mushrooms and whatever protein you're using in separate sections on top of the noodles

Nutrition

Calories: 191kcal | Carbohydrates: 12g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 127mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg | Net Carbs: 11g