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a bowl of keto chicken ramen with chopsticks

Low Carb Keto Ramen

Katrin Nürnberger from sugarfreelondoner.com
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. A good one to add to your low carb lunch rota!
Course DInner, Lunch, Main Course
Cuisine Japanese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 504kcal


  • 2 tsp olive oil
  • 4 boneless chicken thighs 370g / 13 oz
  • 1 tbsp ginger grated (6g)
  • 1 garlic clove minced
  • 1 medium red chilli diced (14g)
  • 1 ¾ cup / 400 ml chicken stock
  • 80 g /2.8 oz wild mushrooms I used shiitake
  • 1 tbsp coconut aminos
  • 1 tbsp 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 / courgette julienne (150g)
  • 2 tbsp scallions / spring onions green part, sliced fine (10g)
  • 1 tsp sesame seeds option to toast


  • Grease a griddle pan with 1 tsp 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 tsp 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 / courgette, 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


Optional to serve:
  • ¼ sheet of Nori seaweed, cut up fine
  • Squeeze of lime, approx 1 tsp
  • Pinch of chili flakes or fresh chili
Makes 2 portions. Net Carbs: 6.7g per portion. 


Calories: 504kcal | Total Carbohydrates: 10g | Protein: 49.9g | Fat: 29.1g | Saturated Fat: 7.4g | Fiber: 3.3g | Sugar: 4.2g