Looking for a comforting low-carb meal? This Keto Ramen recipe is just what you need! Packed with tender chicken, shirataki noodles, and a flavorful broth, it's a satisfying bowl of goodness without all the carbs. The best part? It's super easy to make!
Jump to:
- Preparation And Cooking Overview
- Chef's note
- Ingredients For This Keto Ramen Recipe
- Additional Ingredients
- Ingredient Substitutions
- Cooking Tools Required
- How To Make Keto Ramen Recipe: Step-By-Step Guide
- What To Serve With Keto Ramen Recipe
- How To Make It Healthier
- Time-Saving Tips
- What Can I Prepare Ahead Of Time?
- Storage And Reheating Instructions
- Recipe Wrap-Up And Conclusion
- Frequently asked questions
- 📖 Recipe
Preparation And Cooking Overview
Preparing this keto chicken ramen is straightforward and takes only 15 minutes of preparation. First, ready the noodles, sear the chicken, and prepare a flavorful broth. Finally, assemble the ramen and enjoy a flavorful meal!
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Chef's note
This low-carb ramen recipe is incredibly customizable. For extra flavor, try marinating your chicken in soy sauce and sesame oil before cooking. Or play around with the broth by adding chili flakes or miso paste for a spicy or umami kick.
Ingredients For This Keto Ramen Recipe
Here are all the ingredients needed for making keto ramen at home:
Additional Ingredients
Ingredient Substitutions
Cooking Tools Required
How To Make Keto Ramen Recipe: Step-By-Step Guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Thinly slice the green onions and shiitake mushrooms.
- Rinse the baby spinach under cold tap water and set aside.
- Mince garlic cloves and fresh ginger.
Cooking instructions
Prepare the Shirataki noodles
- Drain and rinse the shirataki noodles under cold water.
- Boil them in water for 2-3 minutes to remove any odor, then drain and set aside in a big bowl.
Cook the eggs
- In a medium saucepan, bring water to a boil.
- Next, gently add the eggs and cook for 4 minutes for soft-boiled eggs.
- Once done, immediately transfer the eggs to an ice bath to cool and stop further cooking. Peel and set aside.
Cook the chicken
- In a large pot, heat avocado oil over medium heat.
- Add minced garlic and ginger and sautéing until fragrant.
- Then, add the chicken and cook until browned on all sides and cooked through, for about 6-8 minutes.
- Remove the chicken from the pot, slice it thinly, and set aside.
Make the broth
- In the same pot, add chicken broth, soy sauce, and shiitake mushrooms.
- Season the broth with salt and black pepper.
- Then, bring the mix to a simmer and cook for about 10 minutes, allowing the flavors to develop.
Assemble the ramen
- Brush sesame oil around each serving bowl.
- Divide the cooked shirataki noodles between the bowls.
- Top with sliced chicken, baby spinach, and soft-boiled eggs cut in half.
- Ladle the hot broth over the noodles, garnish with sliced green onions, and enjoy!
Chef's pro tip
For easier peeling, add a tablespoon of vinegar to the water when boiling the eggs. Want perfect eggs? Boil for 4 minutes for soft-boiled, 6 minutes for waxy yolks, or 8 minutes for hard-boiled. Adjust the time based on your preference!
What To Serve With Keto Ramen Recipe
How To Make It Healthier
Time-Saving Tips
What Can I Prepare Ahead Of Time?
Storage And Reheating Instructions
Storage Tips
Best reheating practices
Recipe Wrap-Up And Conclusion
This Keto Ramen is a comforting, satisfying dish that delivers all the rich flavors of traditional ramen without the carbs. It’s customizable, easy to make, and perfect for a quick weeknight dinner or a weekend treat. Enjoy the warming broth and tender noodles anytime you need a cozy, low-carb meal!
Frequently asked questions
📖 Recipe
Keto Ramen
Ingredients
- 4 cups chicken broth
- 2 packs shirataki noodles konjac noodles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 2 pieces chicken breast or thighs
- 4 large eggs
- 2 stalks green onions sliced
- 1 cup baby spinach
- ½ cup shiitake mushrooms sliced
- Sea salt to taste
- Freshly crushed black pepper to taste
Instructions
Preparation steps
- Gather and measure all the ingredients.
- Thinly slice the green onions and shiitake mushrooms.
- Rinse the baby spinach under cold tap water and set aside.
- Mince garlic cloves and fresh ginger.
Cooking instructions
- Prepare the Shirataki noodles
- Drain and rinse the shirataki noodles under cold water.
- Boil them in water for 2-3 minutes to remove any odor, then drain and set aside in a big bowl.
Cook the eggs
- In a medium saucepan, bring water to a boil.
- Next, gently add the eggs and cook for 4 minutes for soft-boiled eggs.
- Once done, immediately transfer the eggs to an ice bath to cool and stop further cooking. Peel and set aside.
Cook the chicken
- In a large pot, heat avocado oil over medium heat.
- Add minced garlic and ginger and sautéing until fragrant.
- Then, add the chicken and cook until browned on all sides and cooked through, for about 6-8 minutes.
- Remove the chicken from the pot, slice it thinly, and set aside.
Make the broth
- In the same pot, add chicken broth, soy sauce, and shiitake mushrooms.
- Season the broth with salt and black pepper.
- Then, bring the mix to a simmer and cook for about 10 minutes, allowing the flavors to develop.
Assemble the ramen
- Brush sesame oil around each serving bowl.
- Divide the cooked shirataki noodles between the bowls.
- Top with sliced chicken, baby spinach, and soft-boiled eggs cut in half.
- Ladle the hot broth over the noodles, garnish with sliced green onions, and enjoy!
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