HotPot Tonight, Ramen Tomorrow

Category: Cozy Cooking for One

Because I live alone and I’m a type 2 diabetic, I’ve avoided a lot of Asian cuisine over the years.  Lots of Asian-inspired recipes make huge batches for a family of 4 which I just can't eat solo. Hidden sugars are everywhere, and I simply can’t eat rice or regular noodles anymore. Thankfully, products like Immi ramen—made from pumpkin seed flour that doesn’t spike my blood sugar—and Seapoint Farms pastas (made from edamame) have made things a lot easier. My diet isn’t as horrifying as you might think… just a bit more expensive.

Lately, with all the buzz around the KPop Demon Hunters movie (which is fantastic, by the way), I’ve found myself craving the kind of food that looks so comforting on screen. So, I’m dipping my toe into Asian-inspired cooking—this time adapting it to my own needs. Thank goodness for ChatGPT—it’s been a huge help in tweaking recipes to work for me!

Every now and then, it’s nice to cook something that feels a little special—a meal that asks you to slow down, sit still, and listen to the quiet simmer of your own creation. This two-day plan turns one pot of flavorful broth into two satisfying meals: a personal hotpot night, and a comforting ramen bowl the next day.

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🌙 Day 1 — Solo Hotpot Night

You’ll need:

• 3–4 cups low-sodium chicken broth

• 1 clove garlic, minced

• 1 tsp grated ginger (or ¼ tsp ground)

• 1 tsp soy sauce

• ½ tsp fish sauce (optional)

• ½ tsp sriracha (adjust to taste)

• Drizzle of toasted sesame oil (optional)

• 4–5 oz thinly sliced chicken breast

• 4–5 shrimp, peeled and deveined

• A handful of mushrooms (shiitake, enoki, cremini, or button)

• 2–3 baby bok choy (separate stems and greens)

• Optional: sliced carrots, tofu cubes, green onion for garnish

Instructions:

1. In your electric fondue pot, bring the broth, garlic, ginger, soy sauce, sriracha, and sesame oil to a gentle simmer.

2. Add the chicken first; cook for 3–4 minutes until it starts turning opaque.

3. Add shrimp, mushrooms, and the bok choy stems. Let everything bubble softly until fully cooked.

4. Add the bok choy leaves last so they stay bright and tender.

5. Taste the broth — adjust salt, heat, or soy sauce to your liking.

Enjoy it slowly, cooking pieces to order and soaking up the calm. When you’re done, strain out the solids (or save some veggies and chicken for tomorrow).

To store:
Let the broth cool, pour it into a glass jar or airtight container, and refrigerate overnight.

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☀️ Day 2 — Ramen Revival

You’ll need:

• Your leftover broth (it’ll have deepened in flavor overnight)

• Half or a full pack of Immi ramen

• A handful of spinach or bok choy

• Optional: leftover chicken, shrimp, or tofu

• A crack of black pepper or drizzle of sesame oil

Instructions:

1. Bring your broth to a gentle simmer.

2. Add the ramen noodles and cook 6–8 minutes, until tender.

3. Toss in your greens and any leftover protein for the last minute or two.

4. Optional: crack an egg into the broth and gently poach it while the noodles finish.

Serve in your favorite bowl, top with green onion or chili flakes, and enjoy the kind of lunch that tastes like self-care.

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Don’t rush either meal. This little ritual — cook, save, transform — is part of what makes home cooking feel grounding. You’re not just feeding your body; you’re creating a quiet, delicious experience.

Soft Tofu Stew

(Serves 2–3, about 10–12g net carbs per serving)

Ingredients:

• 1 tsp sesame oil

• 1 green onion, sliced (white and green parts separated)

• 1 small clove garlic, minced

• ½ tsp gochugaru (Korean chili flakes — optional for heat)

• 1½ cups low-sodium chicken or vegetable broth

• ½ cup sliced mushrooms (shiitake or cremini work great)

• ¼ cup chopped zucchini or spinach

• 1–2 tsp low-sodium soy sauce (or tamari)

• 1 tsp fish sauce (optional, for umami)

• 12 oz soft/silken tofu, cut gently into chunks

• 3–4 small raw shrimp or thin slices of chicken breast (optional protein)

• 1 egg (optional)

Instructions:

1. Heat sesame oil in a small pot. Add white parts of green onion, garlic, and gochugaru; sauté 30 seconds until fragrant.

2. Add broth, mushrooms, and zucchini. Bring to a gentle simmer, 5 minutes.

3. Stir in soy sauce and fish sauce.

4. Carefully add tofu and protein. Simmer 4–6 minutes, until cooked through.

5. If using an egg, crack it directly into the hot soup and simmer 1–2 more minutes.

6. Top with green onion and serve steaming hot.

Keto Kimbap with Ground Chicken & Fresh Veggies

Ingredients (makes 2 rolls):

• ½ lb ground chicken

• 1 tbsp soy sauce (or coconut aminos)

• 1 tsp sesame oil (plus 1 tsp neutral oil for cooking)

• ½ tsp garlic, minced

• ½ tsp ginger, grated

• 1 tsp sweetener (erythritol/monkfruit or omit)

• 2 sheets roasted seaweed (nori)

• 2 eggs, beaten, made into thin omelets (liners)

• 1 small carrot, grated (then either pan-fried 2–3 min OR salted + squeezed dry)

• ½ cucumber, cut into thin sticks (pat dry)

• 2–3 radishes, cut into thin sticks

• ½ small zucchini, cut into thin sticks (pat dry or lightly sautéed if watery)

• Sesame oil for brushing

• Sesame seeds for garnish

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Step 1: Cook the Chicken

1. Heat 1 tsp neutral oil in a skillet.

2. Brown chicken, add garlic + ginger midway.

3. Stir in soy, sesame oil, sweetener, pepper.

4. Cook until liquid is absorbed and chicken is shiny. Cool slightly.

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Step 2: Prep the Veggies

• Carrot → either quick-sauté in a dry pan until just soft OR sprinkle with salt, wait 5 min, squeeze out excess liquid.

• Cucumber, zucchini, radish → cut into thin sticks, pat dry (or sauté zucchini lightly if it’s very watery).

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Step 3: Make the Omelet Liners

• Beat 2 eggs with a pinch of salt + drop of sesame oil.

• Cook into 2 thin omelets (like crepes).

• Cool slightly, then lay each omelet directly on a sheet of nori.

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Step 4: Assemble

1. On the omelet-covered nori, spread a strip of ground chicken across the bottom third.

2. Add a small line of carrot, cucumber, radish, and zucchini on top.

3. Roll tightly with gentle pressure (the omelet + nori will hold everything).

4. Brush outside lightly with sesame oil.

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Step 5: Slice & Serve

• Use a sharp, lightly oiled knife to cut into 8–10 bite-sized pieces.

• Sprinkle sesame seeds on top.

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👉 This will give you a colorful, sturdy, protein-packed roll with crunch from radish/cucumber, sweetness from carrot, and savory chicken + egg as the core.

Keto Stuffed Flatbreads

Makes 4 pieces | Prep Time: 20 minutes | Cook Time: 10 minutes

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Ingredients

• 1 2/3 cups Carbalose or King Arthur Keto Flour (200 g)

• 1 tsp baking powder

• 3/4 cup + 1 Tbsp high-protein Greek yogurt (Fage 0% or 2%)

• 2 Tbsp whey protein isolate OR vital wheat gluten

• 2 Tbsp grated Parmesan (optional, for extra flavor + protein)

• Italian herb seasoning, garlic powder, salt — to taste

Filling:

• ½ cup sugar-free pizza sauce (about 2 Tbsp per flatbread)

• 1 cup shredded mozzarella cheese (about ¼ cup per flatbread)

• 1 cup sliced mushrooms, sautéed until golden and liquid has evaporated

• Other toppings as desired (pepperoni, sausage, olives, etc.)

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Instructions

1. Prep mushrooms: Sauté sliced mushrooms in a nonstick pan with a drizzle of olive oil, salt, and garlic until golden and liquid has evaporated. Let cool slightly.

2. Make dough: In a mixing bowl, combine flour, baking powder, yogurt, protein powder (or gluten), Parmesan, and seasonings. Stir until crumbly, then knead gently until a smooth dough ball forms.

3. Divide dough: Cut into 4 equal pieces. Flatten each piece into a disc.

4. Fill & seal: Add a spoonful of pizza sauce, cheese, and toppings. Fold closed, flip seam-side down, and gently flatten into a thick patty.

5. Cook: Heat a lightly oiled skillet over low–medium heat. Place flatbreads in the pan, cover with a lid, and cook about 5 minutes per side, until golden brown and cooked through.

6. Serve: Enjoy warm as a handheld stuffed pizza pocket.

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Nutrition (per flatbread)

• Calories: ~245

• Protein: ~26.5g

• Fat: ~6.8g

• Total Carbs: ~37.5g

• Fiber: ~23g

• Net Carbs: ~14g

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💡 Tip: These taste great fresh, but you can also refrigerate leftovers and reheat in an air fryer or skillet for a quick snack.

Keto Beer-Battered Onion Rings (Air Fryer)

These onion rings use Carbalose (or King Arthur Keto Flour) for a light, authentic-tasting batter without pork rinds. Perfect for a crispy, low-carb treat in the air fryer.

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Ingredients

• 1 large onion, cut into ½-inch rings

• ½ cup Carbalose or King Arthur Keto Flour

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp paprika (optional)

• ½ cup club soda, sparkling water, or a light low-carb beer

• Olive oil spray

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Instructions

1. Slice onion into rings, pat dry.

2. In a bowl, whisk flour, baking powder, salt, and paprika.

3. Slowly whisk in the club soda (or beer) until the batter is like pancake batter — thick enough to cling.

4. Dip each onion ring into the batter, letting excess drip off.

5. Arrange in a single layer in the air fryer basket. Spray lightly with olive oil.

6. Air fry at 375°F for 10–12 minutes, flipping halfway. Spray again for even browning.

7. Serve hot with your favorite keto-friendly dipping sauce.

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Nutrition (per serving, serves 2)

• Calories: 115

• Net Carbs: 11g

• Protein: 2g

• Fat: 0.5g

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👉 Tip: For extra crunch, try a double-dip: batter → air fry 3 minutes → re-dip → finish cooking.

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Blueberry-Almond Protein Scones

These high-protein, high-fiber scones are perfect for a quick breakfast with a cup of tea. They freeze well and reheat beautifully in the toaster oven or air fryer.

Makes 8 scones

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Ingredients

• 1 ½ cups Carbalose flour (or King Arthur Keto flour)

• ½ cup vanilla or unflavored whey protein powder

• 3 Tbsp psyllium husk powder

• 2 Tbsp Lakanto/erythritol (or sweetener of choice)

• 2 tsp baking powder

• ½ tsp salt

• ½ tsp cinnamon (optional)

• 3 Tbsp cold butter, cubed

• ½ cup plain Greek yogurt

• 1 large egg

• 2–3 Tbsp milk (almond or 2%, just enough to bind dough)

• ¼ cup sliced almonds

• ¼ cup dried blueberries

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Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, protein powder, psyllium, sweetener, baking powder, salt, and cinnamon.

3. Cut in the butter with a fork or pastry cutter until the mixture looks crumbly.

4. In a small bowl, whisk together yogurt, egg, and 2 Tbsp milk. Add wet ingredients to the dry and stir until dough just comes together (add a little more milk if too dry).

5. Fold in sliced almonds and dried blueberries.

6. Turn dough onto a lightly floured surface. Pat into a circle about ¾ inch thick and cut into 8 wedges.

7. Transfer wedges to the baking sheet.

8. Bake for 18–22 minutes, until golden brown and firm to the touch.

9. Cool slightly before serving.

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Storage & Serving

• Store in an airtight container at room temp for 1 day, or refrigerate up to 5 days.

• Freeze individually wrapped scones up to 3 months. Reheat in toaster oven or air fryer at 350°F for 3–4 minutes.

• Optional: split warm scones and spread with ricotta or butter before serving.

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Nutrition (per scone)

• Calories: ~198

• Protein: ~14 g

• Carbs: ~12 g

• Fiber: ~7–8 g

• Fat: ~7–8 g

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✅ As for making the dough ahead: you can refrigerate it overnight, but psyllium (and protein powder) will continue to absorb moisture, which can make the dough tougher. If you want to prep ahead:

• Best option → mix dry ingredients + cut in butter today. Store in the fridge.

• Tomorrow → stir in the wet ingredients, almonds, and blueberries, then shape and bake.

That way, you get all the convenience of prep without risking dense scones.

One-Pot Soy Sauce Chicken (Diabetes-Friendly)

This hearty one-pot meal is inspired by Marion Grasby’s soy sauce chicken, but adapted for lower carbs, better blood sugar control, and adding veggies to make it a one-pot meal. It’s comfort food you can feel good about.

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🥘 Ingredients (Serves 3–4)

• 4 bone-in, skinless chicken thighs (or breasts)

• 1 tbsp low-sodium light soy sauce

• 2 cups chicken broth (low-sodium)

• 1 tsp fennel seeds (toasted lightly)

• 1 cinnamon stick

• 2 whole cloves

• 1 cup mushrooms (shiitake, button, or cremini), sliced

• 1 cup broccoli florets

• 1 cup carrot coins (thinly sliced)

• 1 cup shelled edamame (frozen is fine)

• 2 spring onions, thinly sliced (for garnish)

• Optional: pinch of smoked paprika or Chinese five spice for depth

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👩‍🍳 Instructions

1. Toast the fennel: In a large pot, heat fennel seeds over medium heat for 30–60 seconds until fragrant.

2. Add chicken: Place chicken thighs in the pot and sear lightly on both sides (no need to cook through).

3. Build the broth: Pour in soy sauce, broth, cinnamon stick, and cloves. Bring to a simmer.

4. Simmer chicken: Cover and cook for 20 minutes at a gentle simmer.

5. Add veggies: Stir in mushrooms, carrots, and broccoli. Cook another 8–10 minutes until just tender.

6. Finish with edamame: Add shelled edamame for the last 5 minutes.

7. Serve: Remove cinnamon stick and cloves. Ladle into bowls, sprinkle spring onion over the top, and serve hot.

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🌿 Serving Ideas

• Over cauliflower rice to soak up the broth.

• As a stand-alone bowl, paired with a side salad.

• Garnished with chili flakes or sesame seeds.

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📊 Nutrition Notes

• Low in carbs thanks to veggie base (carrots add a touch of sweetness without spiking).

• High protein + fiber for satiety.

• Liver- and diabetes-friendly: no added sugar, lower sodium than restaurant versions.