This easy keto ramen recipe is packed with flavor! It contains green vegetables, plenty of protein and low carb noodles. A tasty keto soup recipe that's on the table in less than 30 minutes.
This time, I wanted to try something new: a low carb ramen noodle soup.
One that tastes authentic, just like in my favorite Japanese restaurant!
Most ramens contain ingredients that aren’t keto-friendly. Instant ramen soup is highly processed. It contains added MSG as well as a surprising amount of sugar. One portion can easily clock up 30 grams of carbs.
Even if ramen is fresh, it spikes blood sugar levels because of the noodles. Ramen noodles are made from either wheat or rice. Both are high in carbohydrates.
This easy noodle soup, on the other hand, uses everyday keto essentials that you have probably already got in your cupboard.
I can't wait for you to try it!
🌟 Why You'll Love This Recipe
- Quick - ready in 25 minutes
- Authentic flavor - tasty, warming, rich broth
- Variation ideas for the toppings and the noodles
- Gluten-free and keto friendly - 6.7g net carbs per portion
Here are ingredients you'll need for a keto ramen soup:
- Boneless chicken thighs - or use chicken breast. However, I find thighs have more flavor and they are cheaper.
- Fresh ginger - grated
- Fresh garlic
- Chili - I like fresh, but you could also use red pepper flakes or sriracha sauce.
- Chicken broth - I used stock cubes, but do use bone broth if you can.
- Mushrooms - I used shiitake, but any mushrooms work
- Coconut aminos - This is an umami flavouring sauce that I use in place of soy sauce.
- Toasted sesame oil - adds so much flavor
- Soft boiled Eggs
- Konjac noodles (also called shirataki noodles) or kelp noodles
- Bok Choy
- Zucchini, finely sliced. I used a julienne slicer, but you could also use a potato peeler to achieve thin long slices. Alternatively, slice thinly with a knife.
- Scallions (green onions) - I use just the green parts
- Sesame seeds, for sprinkling. I dry-roast them in a pan until golden.
- Nori seaweed- 1 sheet, chopped.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Season the chicken thighs with salt and pepper and fry until cooked through and browned on both sides.
Step 2: In a large pot, sauté the ginger, garlic and chili until soft. Then add the chicken broth, mushrooms, coconut aminos and toasted sesame oil. Bring to the boil and then let simmer.
Step 3: In a separate saucepan, cook 2 soft boiled eggs.
Step 4: Just before serving add the zucchini, bok chop and konjac noodles. Simmer to warm through, but keep the vegetables al dente.
Step 5: Serve the low carb ramen in bowls and top with sliced crispy chicken thighs, sliced egg, spring onion, toasted sesame seeds and an optional squeeze of lime, nori sprinkles and extra fresh chilli or chilli flakes.
Do not change or omit the spices and oils.
Fresh garlic, ginger and chili as well as the coconut aminos and the toasted sesame oil are the ingredients that make this soup taste authentic.
Yes, if you make homemade low carb ramen with fresh ingredients and konjac noodles.
Use a tablespoon of soy sauce and also add a splash of fish sauce.
The trick to get konjac noodles to taste good is to RINSE THEM WELL before using. This removes the fishy smell. Rinsing off the liquid they come in will also improve the slightly rubbery texture.
Keto noodle 101
The great thing about both is that you don't need to boil them like pasta. All they require is gentle warming.
Konjac noodles are also called shirataki noodles or miracle noodles. They are made from glucomannan. This is a fiber from the root of the konjac plant.
The noodles are white, contain 97% water and are less than 1 gram of net carbs per 100 grams. "Shirataki" actually means "white waterfall" in Japanese.
Kelp is a brown seaweed, which is ground and mixed with water and sodium alginate to make noodles. Sodium alginate is another seaweed substance that is added to many foods because it improves texture.
Kelp noodles are translucent in colour, relatively neutral in taste and as low in carbs as konjac noodles.
Zoodles: Replace the shirataki noodles with spiralized zucchini noodles. They are also called zoodles or courgetti. Add with the rest of the vegetables.
Spaghetti squash: Another low carb noodle alternative. Slice the spaghetti squash in half and roast it in the oven. Scoop out the flesh and add to the soup right before serving. That way, it does not go soggy.
Vary the mushrooms: Instead of shiitake, use white mushrooms, brown mushrooms or any other variety.
Change the greens: Add broccoli, cabbage, cauliflower, fresh spinach, green beans or bean sprouts.
Change the protein: Use grilled pork belly, pulled pork, ground beef or sliced sirloin steak (with a beef broth). Or, go for a fish broth and a meaty white fish such as cod and prawns or shrimp.
Fridge: You can 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.
I have a ton of Asian dishes on my website. Here is a selection:
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Low Carb Keto Ramenfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 2 teaspoon olive oil
- 4 boneless chicken thighs 370g / 13 oz
- 1 tablespoon ginger grated (6g)
- 1 garlic clove minced
- 1 medium red chilli diced (14g)
- 1 ¾ cup / 400 ml chicken broth
- 80 g /2.8 oz mushrooms I used shiitake
- 1 tablespoon coconut aminos
- 1 tablespoon toasted sesame oil
- 2 large eggs
- 3.5 oz / 100 g konjac noodles or kelp noodles
- 1 small bok choy halved (100g / 3.5 oz)
- 1 zucchini julienne (150g)
- 2 tablespoon scallions green part, sliced fine (10g)
- 1 teaspoon sesame seeds option to toast
- 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.
- Heat the remaining 1 teaspoon oil in a non stick sauce pan 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 med/ low heat to let the flavours blend.
- 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, sesame and an optional squeeze of lime, nori sprinkles and extra fresh chilli or chilli flakes
- ¼ sheet of Nori seaweed, cut up fine
- Squeeze of lime
- Pinch of chili flakes or fresh chili
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