immi Ramen: How I Make It

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Ramen has always been one of my favorite comfort foods – from when I was a struggling college student trying to make ends meet, ramen was a fast, delicious and affordable meal and as I got older and started to appreciate good ramen, it’s been a staple in my family. Four years ago, when I went on a low carb and ketogenic lifestyle, I’ll be honest, giving up ramen was difficult. Our favorite noodle shop offers a lower carb kale noodle, but it’s still considered a cheat meal because the carb count is quite high. 

So when I heard about immi’s line of healthy and keto-friendly noodles and instant ramen that is made with clean, high quality ingredients – you know I placed an order immediately! Immi has made upgrades to their recipe and their latest product is everything you crave as far as comfort and flavor without the carbs and significantly less sodium (35% less sodium than traditional ramen brands!). 

Below I’ve shared a few ways to dress up your immi bowl, but first, let’s talk ingredients and macros. Each bowl of immi packs over 21g of protein — more than 3x the protein of traditional ramen, boasts 18g of fiber, and has only 5-6g net carbs per bowl. Immi uses pumpkin seed protein in their keto-friendly noodles, which is a fairly new ingredient for me but when I did my research, this plant-based superfood is a complete protein with all nine of the essential amino acids, is high in fiber and antioxidants which help reduce the risks of heart disease and some cancers. This combo of protein and fiber not only keeps me on track with my macros, but also is so filling! And, unlike so many keto products hitting the shelves that keep the carbs low with questionable ingredients, immi keeps it clean – with high quality ingredients and no fillers or junky preservatives. 

Some topping I love to add to my ramen: sliced chicken breast, fresh herbs like cilantro or basil, a soft-boiled egg and bean sprouts.

Immi’s three plant-based flavors (Spicy “Beef”, Black Garlic “Chicken”, and Tom Yum “Shrimp”) are all delicious on their own, but if you have the time to add toppings to your bowl, it’s worth the effort and makes the experience that much better! On days when I need a quick lunch, I’ll just make immi plain and add some fresh basil or cilantro, but when I have a little more time, I make the Black Garlic “Chicken” (my fave) and top it with sliced chicken breast, a soft-boiled egg, fresh cilantro or basil from my garden, my homemade chili oil, and baby bok choy or bean sprouts.

As the weather gets colder, you’ll definitely want immi in your pantry. PRO TIP: immi stays good for up to 9 months, so I recommend getting the variety pack and playing around to discover your favorite flavor and experiment with toppings!

Ready to get your ramen on? immi is offering free shipping to Ketology readers: just use promo code: KETOLOGY at checkout.

Lolita Carrico
Lolita Carricohttp://thisisradiance.com
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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Comments

  1. pumpkin seeds are not technically considered a complete protein because they have very low amounts of amino acids methionine and tryptophan. So, pretty useless.

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