Keto Ramen Noodle Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 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
Description
The recipe begins by pan-frying seasoned chicken thighs until fully cooked and browned. Meanwhile, a broth is prepared by sautéing ginger, garlic, and chili, then adding chicken stock, mushrooms, coconut aminos, and toasted sesame oil to simmer briefly, allowing the flavors to meld. Eggs are cooked to a soft yet firm yolk and peeled.
Shortly before serving, julienned zucchini, bok choy, and konjac noodles are added to the broth to warm through without losing texture. The soup is finished with sliced scallions and sesame seeds and served with halved soft-boiled eggs seasoned to taste. The combination delivers richness from the chicken and broth, freshness from vegetables, and a slightly spicy kick.
This dish is suitable for keto meals, featuring low-carb noodle alternatives. The broth and components can be prepped and stored separately for 1 to 2 days but tastes best freshly assembled. Variations with different proteins or noodle types are suggested. Freezing is not recommended to preserve texture and flavor.
Ingredients
- 2 teaspoon olive oil
- 4 chicken thigh 370g / 13 oz, boneless
Ramen Broth
- 1 tablespoon ginger grated (6g)
- 1 garlic minced, clove
- 1 red chili diced (14g, medium
- 1 ¾ cup chicken broth 400ml
- 1 tablespoon coconut aminos
- 1 tablespoon sesame oil toasted
- 2.8 oz mushrooms 80g, I used shiitake
Add-Ins & Toppings
- 2 egg large
- 3.5 oz konjac noodles 100 g, or kelp noodles
- 1 bok choy halved (100g / 3.5 oz, small
- 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
- Recipe yields 2 portions, each with 6.7g net carbs.
- Prepare broth, protein, and vegetables separately and store in the refrigerator for up to 2 days for best freshness.
- Freezing is not recommended as it affects texture and flavor negatively.
- Optional garnishes include (¼ sheet) finely chopped nori seaweed, a squeeze of lime, and chili flakes or fresh chili.
- Variations include swapping chicken broth and meat for beef, fish, or pork with suitable noodle alternatives like zucchini or kelp noodles.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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