My easy keto ramen recipe is packed with flavor! It contains green vegetables, plenty of protein and low carb ramen noodles. A tasty keto soup recipe that's on the table in less than 30 minutes.
Soups are my go-to lunch staple: quick, easy and filling. I regularly make this keto mushroom soup, my keto vegetable soup and of course keto chicken soup.
Today, I wanted to eat a low carb ramen soup. One that tastes authentic, just like in my favorite Japanese restaurant!
I swapped out a few key ingredients and created a healthy ramen that's not going to send your blood sugar levels soaring.
Even better, this easy noodle soup uses everyday keto essentials that you have probably already got in your cupboard.
I can't wait for you to try it because it is super delicious.
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🌟 Why You'll Love This Recipe
- Quick - My keto ramen noodle soup is ready in 25 minutes.
- Authentic flavor - I am not Japanese by any means. But I have enjoyed my fair share of "proper" ramen soups. That's why I know that my soup tastes like the real deal! It has a tasty, warming, flavorful broth and a delicious variety of add-ins, from protein to veggies to low carb shirataki noodles.
- Gluten-free and low carb - One serving is only 6.7g net carbs, and the recipe is naturally gluten-free as well.
Is Ramen Soup Keto?
Regular ramens contain ingredients that aren’t keto-friendly. Even if ramen is freshly made, it spikes blood sugar levels because of the noodles. Ramen noodles are made from either wheat or rice. Both are high in carbohydrates.
On top of this, 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.
Ramen soup is only keto if you make it like I did in this recipe!
Ingredients
Here are ingredients you'll need for a keto ramen soup:
- Boneless chicken thighs - Thigh meat is tastier and cheaper than chicken breast.
- Chicken broth - I used stock cubes, but do use bone broth if you can.
- Broth seasonings - Fresh ginger, garlic and chili, mushrooms (I used shiitake), coconut aminos and toasted sesame oil. Coconut aminos are an umami flavouring sauce that I use in place of soy sauce.
- Soft boiled Eggs
- Keto ramen noodles - Konjac noodles (also called shirataki noodles) or kelp noodles. I discuss noodle options in detail further down in the post.
- Vegetables: Bok Choy, scallions (green parts only), zucchini. I used a julienne slicer for the zucchini, but you could also use a potato peeler to achieve thin long slices.
- Toppings: Sesame seeds, which I toast in a pan until golden, and chopped nori seaweed.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
STEP 1
Season the chicken thighs with salt and pepper and grill until they are cooked through and browned on both sides.
STEP 2
In a large pot, sauté the ginger, garlic and chili until soft. Add the chicken broth, mushrooms, coconut aminos and toasted sesame oil. Bring to the boil and then simmer.
In a separate saucepan, soft boil 2 eggs.
STEP 3
Just before serving add the zucchini, bok chop and konjac noodles. Simmer to warm through, but keep the vegetables al dente.
STEP 4
Serve the low carb ramen in 2 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.
Katrin's Top Tip
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.
Recipe Variations
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.
Keto Noodle 101
When it comes to keto ramen noodles, you've got two options: konjac noodles or kelp noodles. You can get both in well-stocked supermarkets or on Amazon (aff links).
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.
Recipe FAQs
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.
Serve With
This is a full meal and you don't need any sides. To round off the meal, finish off with a matcha latte with almond milk. Or, enjoy a matcha sugar free chocolate or matcha yogurt bark for dessert.
Storage
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.
Related Recipes
I have a ton of Asian dishes on my website. Here is a selection:
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Recipe
Keto Ramen Noodle Soup
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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
- 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
Su
We cooked this this evening and omw it was AMAZING. thanks so much!