This flavorful Keto Ramen is easy to make and comes with a ton of toppings.
This authentic ramen, made with shirataki (a.k.a. konjac) noodles and topped with fast marinated ramen eggs, chicken, and bok choy, is incredibly fulfilling.
What Gives This Recipe Its Flavour?
- A delicious, warming broth that is high in protein and low in carbohydrates. This is the hearty dish you’ll need to get you through the cold months.
- Some keto-fied meals are tasty, but they’re nowhere near what they’re “supposed” to be. This isn’t it! Our keto ramen recipe’s textures and flavors are very close to the genuine thing.
- The homemade ramen broth freezes beautifully! It will keep for up to 3 months if kept in an airtight container. However, only freeze the soup; freezing the shirataki noodles renders them inedible.
- Refrigerate leftover ramen for up to 3 days in an airtight container.
Shirataki Noodles – Missing pasta while on a keto diet? It’s your fortunate day! The fiber in the root of the konjac plant is used to make this gluten-free noodle replacement, often known as miracle noodles or konjac noodles.
They’re low in calories, have nearly no net carbohydrates, and are almost entirely made up of water. Shirataki noodles are flavorless and odorless, making them extremely adaptable.
They’re available at most Targets, Sprouts, and Amazon!
Bok Choy – Bok choy is a leafy green vegetable that is high in vitamin A and dietary fiber, making it ideal for people who don’t consume a lot of carbohydrates. It has a cabbage-like flavor and a juicy, crisp texture.
- Once you’ve made the ramen egg marinade, you can reuse it for several batches! It will keep for up to 3 weeks in an airtight jar in the refrigerator.
- Instead of chicken, this keto ramen recipe may be made using roast beef and beef broth.
- Don’t be alarmed if the shirataki noodles have a tiny fishy odor when you first open the bag. The stench of the konjac root was simply absorbed by the water in the container. Once you open the package, drain and rinse the noodles to get rid of the odor.
- How do you tell if the shirataki noodles are fully cooked? When you agitate them, they’ll squeak a little.
|5 minutes to prepare
30 minutes to cook
35 minutes in total
This keto-friendly version of a popular noodle dish will satisfy all of your flavor demands.
- 2-4 eggs
For the Ramen Egg Marinade (Optional)
- ¾ cup warm water
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons Swerve optional
For the Ramen
- 1 tablespoon sesame oil or vegetable oil
- 1 tablespoon garlic minced
- 3 tablespoons low-sodium soy sauce
- 1 1-inch knob of fresh ginger sliced
- 4 cups chicken stock
- 1 teaspoon Swerve optional
- 1-2 teaspoons sea salt to taste
- 1 small head baby bok choy halved
- 6 ounces shirataki noodles drained, rinsed
- rotisserie or cooked chicken 1 thigh per person or 1 breast per 2 people, sliced or cut into bite-sized chunks
- 1 handful of mushrooms sliced, optional
- ½ cup scallions sliced
- sesame seeds for garnish, optional
- medium saucepan with lid
- Large bowl for an ice bath
- Medium bowl is optional, for the marinade
- Whisk optional, for the marinade
- Large pot with lid
- colander or fine-mesh sieve
- Serving bowls
Instructions For Keto Ramen
To make the Ramen Eggs, combine all of the ingredients in a large mixing bowl
- Bring a kettle of water to a boil with enough water to cover the eggs. Place cold eggs in a pot of boiling water and gently lower them in. Cook for 6 minutes if you want runny yolks, 7 minutes if you want slightly runny yolks, or 8 minutes if you want soft yolks.
- Fill a big basin halfway with ice water. To stop the cooking of the eggs, place them in an ice bath. Soak for 5 minutes or until the water is cool to the touch. Remove the shell and cut in half lengthwise. Remove from the equation. If you’re marinating, remove the shell and proceed to the following step before slicing.
- In a medium bowl, whisk together warm water, soy sauce, rice vinegar, and Swerve for an optional marinate. Peeled whole eggs should be added to the mixture. Allow at least 30 minutes and up to 12 hours to marinate.
To make the Ramen
- Heat the oil in a big pot over medium heat until it shimmers. Garlic and ginger should be added now. Cook until the vegetables have softened. Stir in the soy sauce until everything is well combined. Cook for an additional minute.
- Add the stock, Swerve (if using), and salt to taste. Bring to a boil, covered. Simmer for 10 minutes before adding the bok choy. Cook for another 5 minutes, or until the vegetables are soft.
- In the meantime, bring a medium saucepan of water to a boil. Toss in the shirataki noodles. After boiling for 2-3 minutes, strain and rinse the noodles in cold water.
- Remove the eggs from the marinade and cut them in half lengthwise. Divide the noodles among the bowls. To serve, ladle the broth into bowls.
- Sliced chicken, cooked bok choy, eggs, mushrooms (if desired), and scallions go on top. Serve with sesame seeds on top if preferred.
- Please keep in mind that the nutritional information for this dish includes all optional items.
Serving: 1serving, Calories: 342kcal, Carbohydrates: 26g, Protein: 43g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 236mg, Sodium: 4069mg, Potassium: 1036mg, Fiber: 3g, Sugar: 1g, Vitamin A: 543IU, Vitamin C: 9mg, Calcium: 83mg, Iron: 2mg, Erythritol: 14g, Net Carbs: 9g