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Keto Ramen Noodle Soup
5 from 24 votes

Keto Ramen Noodle Soup

Keto Ramen Noodle Soup features tender chicken thighs simmered in a flavorful broth infused with ginger, garlic, red chili, chicken broth, coconut aminos, sesame oil, and shiitake mushrooms. The soup includes low-carb add-ins like konjac noodles, julienned zucchini, bok choy, scallions, and soft-boiled eggs, creating a savory, warming dish with varied textures and a balance of spice, umami, and freshness.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2
Calories: 504 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

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
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. Cut the egg in half and season with salt and pepper to taste. Option to season the ramen stock too.
  4. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 504

% 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.