Keto Ramen Noodle Soup
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
2
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Calories
504 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Keto Ramen Noodle Soup
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This keto ramen is one of my go-to lunch staples. This soup has all the flavours we love about a good Japanese noodle soup but none of the carbs. Add this low carb ramen to your lunch rota!
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Ingredients
- 2 teaspoon olive oil
- 4 boneless chicken thighs 370g / 13 oz
Ramen Broth
- 1 tablespoon ginger grated (6g)
- 1 garlic clove minced
- 1 Medium Red Chilli diced (14g)
- 1 ¾ cup chicken broth 400ml
- 1 tablespoon Coconut aminos
- 1 tablespoon toasted sesame oil
- 2.8 oz mushrooms 80g, I used shiitake
Add-Ins & Toppings
- 2 large eggs
- 3.5 oz konjac noodles 100 g, or kelp noodles
- 1 small bok choy halved (100g / 3.5 oz)
- 1 zucchini sliced with a julienne peeler (150g)
- 2 tablespoon scallions green part, sliced fine (10g)
- 1 teaspoon sesame seeds option to toast
Instructions
Chicken
- Grease a griddle pan with 1 teaspoon of oil or use a non stick frying pan. Season the chicken thighs with salt and pepper and fry until cooked through and to your liking, approximately 4 - 5 minutes per side.
Ramen Broth
- Heat the remaining 1 teaspoon of oil in a non stick saucepan or cast iron pan. Add the ginger, garlic and chilli. Sauté for 2 minutes to soften. Add the stock, mushrooms, coconut aminos and toasted sesame oil. Simmer for about 3 mins on medium to low heat to let the flavours blend.
Add-Ins
- Simmer the eggs in lots of water for 6.5 mins or to your liking. 6.5 mins from boiling gives a firm white and soft yolk. Remove from the pan using a slotted spoon, rinse under cold water to cool for 30 seconds and peel.
- When almost ready to serve, add the julienne zucchini, bok choy and noodles to the soup and simmer for a minute or two to warm through or until the bok choy is al dente.
- Cut the egg in half and season with salt and pepper to taste. Option to season the ramen stock too.
- Serve the ramen in bowls and top with sliced crispy chicken thighs, egg, spring onion and sesame seeds.
Notes
- Makes 2 portions. Net Carbs: 6.7g per portion
- Optional to serve:
- Recipe tweaks:
- Storage: Prepare the broth, protein and vegetables and store them separately in the refrigerator for 1-2 days. Once the soup is assembled, it tastes best fresh.
- I don't recommend freezing the soup.
- ¼ sheet of Nori seaweed, cut up fine
- Squeeze of lime
- Pinch of chili flakes or fresh chili
- Beef ramen: Use beef broth and ground beef or sliced sirloin steak
- Fish ramen: Fish broth and cod or seafood
- Pork ramen: Pork broth and pork belly or pulled pork
- Noodle alternatives: Zucchini noodles, kelp noodles, spaghetti squash
Nutrition Information
Show Details
Calories
504kcal
(25%)
Total Carbohydrates
10g
Protein
49.9g
(100%)
Fat
29.1g
(45%)
Saturated Fat
7.4g
(37%)
Fiber
3.3g
(13%)
Sugar
4.2g
(8%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Total Carbohydrates | 10g | 3% |
| Protein | 49.9g | 100% |
| Fat | 29.1g | 45% |
| Saturated Fat | 7.4g | 37% |
| Fiber | 3.3g | 13% |
| Sugar | 4.2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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