{"id":188128,"title":"Ramen keto","modified":"2026-10-06T14:34:59+02:00","plain":"Un ramen ketogenic \u00een care t\u0103i\u021beii din gr\u00e2u las\u0103 locul t\u0103i\u021beilor din konjac sau kelp, \u00eentr-o sup\u0103 u\u0219oar\u0103 cu pui \u0219i alge.\n\n\n\nBolul abure\u0219te, sosul de soia aduce nota s\u0103rat\u0103, ghimbirul \u00eenvioreaz\u0103 aburul, iar algele \u00eei dau o profunzime iodat\u0103. Acest ramen ketogenic p\u0103streaz\u0103 confortul unui bol mare de sup\u0103, dar \u00eenlocuie\u0219te t\u0103i\u021beii din gr\u00e2u cu t\u0103i\u021bei sub\u021biri din konjac sau t\u0103i\u021bei din kelp. Lua\u021bi \u00een calcul 15 minute de g\u0103tire, plus 24 de ore la frigider pentru ou\u0103le marinate. De inclus printre preparatele mele keto.\n\n\n\nCe este ramenul keto?\n\n\n\nRamenul clasic reune\u0219te o sup\u0103 de baz\u0103, t\u0103i\u021bei alcalini din gr\u00e2u \u0219i un echilibru de arome \u00eendelung elaborat. Aceast\u0103 versiune ketogenic\u0103 p\u0103streaz\u0103 spiritul preparatului, dar \u00eenlocuie\u0219te t\u0103i\u021beii din gr\u00e2u cu t\u0103i\u021bei sub\u021biri din konjac, v\u00e2ndu\u021bi adesea sub numele de shirataki, sau cu t\u0103i\u021bei din kelp. Puiul, pak choi, germenii de fasole mung \u0219i ou\u0103le marinate \u00eel transform\u0103 \u00eentr-o mas\u0103 cald\u0103, foarte s\u0103rac\u0103 \u00een carbohidra\u021bi.\n\n\n\nSupa r\u0103m\u00e2ne u\u0219oar\u0103, dar bine asezonat\u0103: 600 ml de ap\u0103, sos de soia sau tamari, un strop de o\u021bet de orez. Spaghetele de mare fierb primele \u0219i dau o not\u0103 mineral\u0103 pronun\u021bat\u0103, \u00eenainte de ad\u0103ugarea ghimbirului \u0219i a puiului. Garnitura include ou\u0103 marinate \u00een sos de soia, o\u021bet de orez, usturoi \u0219i ghimbir, pentru o not\u0103 discret\u0103 de umami.\n\n\n\nPentru varia\u021bie: Curry de n\u0103ut \u0219i conopid\u0103.\n\n\n\nO preparare mai rapid\u0103\n\n\n\nRamenul tradi\u021bional se bazeaz\u0103 adesea pe o sup\u0103 preg\u0103tit\u0103 separat, timp \u00eendelungat. \u00cen aceast\u0103 versiune, supa se prepar\u0103 pe loc, direct \u00een oal\u0103, cu ap\u0103 asezonat\u0103, alge, ingrediente aromatice \u0219i pui. Pulpa de pui dezosat\u0103, t\u0103iat\u0103 buc\u0103\u021bi, este gata dup\u0103 aproximativ zece minute, odat\u0103 ce este p\u0103truns\u0103 bine.\n\n\n\nSosul de soia sau tamari aduce gustul s\u0103rat \u0219i profunzimea. Sosul de pe\u0219te f\u0103r\u0103 zah\u0103r se folose\u0219te \u00eentr-o cantitate foarte mic\u0103, dou\u0103 pic\u0103turi, iar supa se gust\u0103 \u00eenainte de a mai ad\u0103uga: algele \u00eei dau deja personalitate. Fiecare por\u021bie este estimat\u0103 la 2 g de carbohidra\u021bi ne\u021bi, o valoare orientativ\u0103 care depinde de ingrediente \u0219i nu \u00eenlocuie\u0219te citirea etichetelor, mai ales \u00een cazul condimentelor.\n\n\n\nIngredientele principale\n\n\n\nT\u0103i\u021beii sub\u021biri din konjac sau kelp iau locul t\u0103i\u021beilor din gr\u00e2u. Cei sub\u021biri din konjac se integreaz\u0103 mai bine dec\u00e2t cei gro\u0219i \u0219i este indicat s\u0103 fie cl\u0103ti\u021bi din abunden\u021b\u0103 cu ap\u0103 rece pentru a atenua mirosul lichidului de conservare. Pulpa de pui dezosat\u0103, t\u0103iat\u0103 buc\u0103\u021bi, fierbe \u00een aproximativ zece minute \u00een sup\u0103 \u0219i aduce proteine \u0219i fr\u0103gezime.\n\n\n\nDescoperi\u021bi \u0219i: Cu\u0219cu\u0219 de conopid\u0103.\n\n\n\nSpaghetele de mare, un tip de alge brune, dau nota iodat\u0103 \u0219i gustul mineral; verifica\u021bi ambalajul, deoarece produsul uscat \u0219i cel rehidratat nu se prepar\u0103 la fel. Sosul de soia sau tamari coloreaz\u0103 \u0219i asezoneaz\u0103 supa, sosul de pe\u0219te intensific\u0103 profunzimea s\u0103rat\u0103 cu doar c\u00e2teva pic\u0103turi, iar o\u021betul de orez echilibreaz\u0103 totul cu o aciditate discret\u0103.\n\n\n\nGhimbirul proasp\u0103t aduce o not\u0103 piperat\u0103 \u00een sup\u0103, iar usturoiul parfumeaz\u0103 mai ales marinada ou\u0103lor. Pak choi \u00eembin\u0103 tije albe crocante cu frunze fragede, iar germenii de fasole mung r\u0103m\u00e2n crocan\u021bi ca garnitur\u0103 sau se fierb \u00een sup\u0103 pentru o textur\u0103 mai moale.\n\n\n\nDe \u00eencercat \u0219i: Pui cu \u0219unc\u0103 de Parma.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nTexturile definesc preparatul. T\u0103i\u021beii din konjac r\u0103m\u00e2n flexibili \u0219i u\u0219or elastici, f\u0103r\u0103 s\u0103 imite exact fermitatea celor din gr\u00e2u; t\u0103i\u021beii din kelp pot fi mai crocan\u021bi, \u00een func\u021bie de marc\u0103. Pentru a p\u0103stra contrastul, tijele albe de pak choi se adaug\u0103 mai devreme \u00een sup\u0103, frunzele verzi se \u00eenmoaie repede, iar germenii se pun \u00een ultimul moment sau se fierb \u00een sup\u0103 pentru persoanele c\u0103rora nu le sunt recomandate alimentele crude.\n\n\n\nPentru versiunea tradi\u021bional\u0103 cu t\u0103i\u021bei din gr\u00e2u, iat\u0103 re\u021beta mea de ramen.\n\n\n\nDescoperi\u021bi toate re\u021betele mele keto.\n\n\n\nOu\u0103le se preg\u0103tesc din timp, cu 24 de ore de marinare la frigider, p\u00e2n\u0103 la 48 pentru un gust mai pronun\u021bat, \u0219i se servesc c\u00e2te dou\u0103 jum\u0103t\u0103\u021bi \u00een fiecare bol. Shirataki se g\u0103sesc \u00een magazinele asiatice, magazinele bio \u0219i raioanele specializate, \u00een varianta sub\u021bire; ghidul t\u0103i\u021beilor asiatici v\u0103 ajut\u0103 s\u0103 v\u0103 orienta\u021bi. Pentru a r\u0103m\u00e2ne \u00een acela\u0219i univers culinar, vede\u021bi \u0219i supele asiatice sau o sup\u0103 de baz\u0103 pentru ramen chintan.\n\n\n\n\n\n\tRamen keto\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 por\u021bie de t\u0103i\u021bei sub\u021biri din konjac (cei gro\u0219i nu sunt prea pl\u0103cu\u021bi \u00een aceast\u0103 sup\u0103)sau t\u0103i\u021bei din alge kelp600 ml de ap\u01031 bucat\u0103 mare de pulp\u0103 de pui dezosat\u0103 (bio, crescut \u00een aer liber) (sau 2 mici)40 g de spaghete de mare1 p\u00e2n\u0103 la 2 linguri\u021be de sos de soia sau tamari2 pic\u0103turi de sos de pe\u0219te (f\u0103r\u0103 zah\u0103r)1 strop de o\u021bet de orez1 buc\u0103\u021bic\u0103 de ghimbir (proasp\u0103t)40 g de spaghete de mare2 frunze de pak-choi2 m\u00e2ini de germeni de fasole mungPentru garnitur\u01032 ou\u0103 fierte2 c\u0103\u021bei de usturoi1 bucat\u0103 de ghimbir (proasp\u0103t)2 linguri de sos de soia sau tamari1 lingur\u0103 de o\u021bet de orez\t\n\t\n\t\tGarnitur\u0103Rade\u021bi o bucat\u0103 de ghimbir, zdrobi\u021bi usturoiul \u0219i amesteca\u021bi totul cu o\u021betul \u0219i sosul de soia (sau sosul de aminoacizi din cocos) \u00eentr-o pung\u0103.Cur\u0103\u021ba\u021bi ou\u0103le (r\u0103cite) de coaj\u0103 \u0219i pune\u021bi-le \u00een pung\u0103. \u00cenchide\u021bi punga, l\u0103s\u00e2nd c\u00e2t mai pu\u021bin aer \u00een\u0103untru. Pune\u021bi punga \u00eentr-un recipient (\u00een caz c\u0103 se scurge) la frigider. L\u0103sa\u021bi la marinat o zi. Eventual dou\u0103, pentru un gust mai intens.Sup\u0103Scoate\u021bi ou\u0103le din frigider \u0219i t\u0103ia\u021bi-le \u00een jum\u0103tate pe lungime.Pune\u021bi pe foc o cr\u0103ticioar\u0103 cu ap\u0103 fierbinte. Ad\u0103uga\u021bi o linguri\u021b\u0103 de sos de soia \u0219i o\u021betul. Fierbe\u021bi spaghetele de mare \u00een acest amestec.Rade\u021bi ghimbirul \u0219i t\u0103ia\u021bi puiul, apoi ad\u0103uga\u021bi-le. Fierbe\u021bi totul aproximativ zece minute.Cl\u0103ti\u021bi germenii de fasole mung sub jet de ap\u0103 cald\u0103 de la robinet. T\u0103ia\u021bi pak-choi. Ad\u0103uga\u021bi p\u0103r\u021bile albe \u00een sup\u0103.Cl\u0103ti\u021bi t\u0103i\u021beii sub jet de ap\u0103 rece de la robinet.Ad\u0103uga\u021bi t\u0103i\u021beii \u0219i p\u0103r\u021bile verzi de pak-choi. Dac\u0103 v\u0103 plac germenii de fasole mung moi, ad\u0103uga\u021bi-i \u0219i pe ei \u00een sup\u0103. Servi\u021bi germenii de fasole mung crocan\u021bi ca garnitur\u0103 \u00een farfurii.Reduce\u021bi focul. Ad\u0103uga\u021bi sosul de pe\u0219te \u0219i gusta\u021bi. La final, mai ad\u0103uga\u021bi sos de pe\u0219te sau sos de soia.Umple\u021bi farfuriile \u0219i pune\u021bi \u00een fiecare c\u00e2te dou\u0103 buc\u0103\u021bi de ou.\t\n\t\n\t\tT\u0103i\u021beii din konjac se potrivesc \u00een numeroase re\u021bete: cu pui, cu creve\u021bi sau ca garnitur\u0103.\nUstensile: oal\u0103 pentru sup\u0103, r\u0103z\u0103toare (cu mai multe fe\u021be), strecur\u0103toare sau sit\u0103 mic\u0103.\n\t\n\t\n\t\tSoupes et bouillonsJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=188128"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188128\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184860"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=188128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=188128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=188128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}