Low Carb Keto Ramen

a bowl of keto chicken ramen with chopsticks

5 from 11 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: DInner, Lunch, Main Course

Cuisine: Japanese

Servings:

Calories: 504kcal

Author: Katrin Nürnberger

Ingredients

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

Instructions

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

Notes

Makes 2 portions. Net Carbs: 6.7g per portion

Optional to serve:

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

Storage: 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.

Nutrition