Keto Ramen
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My keto ramen recipe pairs low carb ramen noodles with a delicate broth and various toppings. It’s filling, comforting, and takes only 5 minutes. Customize it to your liking.
Every time I go keto, ramen is the first thing I crave. I swear it’s like clockwork. Since traditional ramen is packed with carbs, I’ve recreated a keto-friendly version that still delivers the same flavor and comfort.
After testing multiple versions using various low-carb noodles and noodle substitutes, I’ve found a winner. The results are soft and chewy shirataki noodles swimming in an aromatic broth, all for a mere 3 grams of net carbs.
Why I love this low carb ramen recipe
- Easy to customize. Every element of this dish can be customized to your liking- think the broth, noodles, and toppings.
- Healthy. The Shirataki noodles are made with konjac, which adds a healthy dose of fiber and keeps the calorie count SUPER low.
- Easy to make. If you can boil water, you can make my low-carb ramen.
Key Ingredients
Find the printable recipe with measurements below.
- Low carb ramen noodles. Shirataki noodles, also known as miracle noodles, are best for this dish. They resemble ramen noodles and hold onto the flavor of broth very well. Some brands may have a slightly fishy taste, so be sure to rinse them in boiling water beforehand.
- Chicken broth. Organic chicken broth with no added sugar or preservatives. You can also use vegetable stock if you’d like.
- Soy sauce. Gives a lovely soy and umami flavor. Do not use a dark soy sauce, or else the taste will be overpowering.
- Chili powder. If possible, I suggest using Japanese chili powder, togarashi, which isn’t as spicy as regular chili powder but adds a nice peppery kick. If you can’t find any, use red pepper flakes.
- Toppings. Add your favorite ramen toppings! My favorite low-carb options include a soft-boiled egg, baby bok choy, and a sprinkling of sesame seeds.
How to make keto ramen
Step 1- Simmer. Combine the broth and soy sauce in a small pot and bring to a boil.
Step 2- Cook. Add the noodles and boil for 3 minutes, then remove from the heat.
Step 3- Season. Add the togarashi and whisk into the broth.
Step 4- Assemble. Transfer to a large bowl and add toppings.
★★★★★ REVIEW
“Great and easy. Because it’s a dish in one, you can’t even tell the noodles are low carb. I added shrimp and broccoli on top.” – Jaycee
Arman’s recipe tips
- Swap the broth. Try the broth from my spicy ramen recipe, but use a brown sugar substitute to keep it keto.
- Make it gluten-free. Use coconut aminos or gluten-free tamari instead of soy sauce.
- Use different noodles. I’ve tested this recipe with spaghetti squash noodles and zucchini noodles (AKA ‘zoodles’), and while the texture doesn’t quite remind me of ramen, it was still tasty (and filling!).
- Change the flavor. Chicken, beef, shrimp, and even cheddar cheese are all popular additions to change up the protein and the flavor of the ramen.
- Garnish the ramen with sliced green onions, bean sprouts, or furikake seasoning (a mixture of garlic flakes, black sesame seeds, and white sesame seeds).
Storage instructions
To store: If you make a double batch or a larger serving, leftovers can be stored in the refrigerator, covered, for up to 3 days.
To reheat: Microwave the ramen for 30-45 seconds or in a small saucepan until warm.
Frequently asked questions
Ramen noodles are wheat-based and thus are primarily made of carbs. Instant ramen packets typically contain around 60 grams of carbs, and ramen from a restaurant can have up to 90 grams of carbs.
Generally speaking, shiritaki noodles, zucchini noodles, fathead pasta (noodles made from cheese and eggs), and even spaghetti squash are all keto-friendly noodles. For this ramen recipe, though, shirataki noodles taste the most similar to traditional ramen noodles.
More Asian-inspired keto dinners
If you tried this Keto Ramen recipe, please leave a star rating and comment. It helps others thinking of making this.
Keto Ramen
Ingredients
- 1 packet shirataki noodles * See notes
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon Togoshari optional ** see notes
For the toppings
- 1 soft boiled egg
- 1/4 cup baby bok choy
- 1 teaspoon sesame seeds
Instructions
- Drain your shirataki noodles and wash them with boiling water. Set them aside.
- Combine the chicken broth and soy sauce in a small saucepan and bring to a boil. Add the noodles and boil for 3 minutes, before removing it from the heat. Add the Togoshari or chili flakes.
- Transfer to a large bowl, top with the sliced soft-boiled egg, baby bok choy, and sprinkle with sesame seeds and sliced spring onions.
Great and easy!
Absolutely love how you can explain clearly what exactly you need to do and go further with suggestions on substance. Looking forward to cooking with the recipes you have put out!
So welcome, Marty!
Hey! Recipe looks cool and I’m excited to try it for a healthy ramen replacement. I just wanted to add for anyone looking for ingredients- I’m pretty sure y’all meant “togarashi” for the Japanese chili spice. S&B is the most common brand I’ve seen and used, but I’m sure other kinds are great too.