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My keto ramen recipe pairs low carb ramen noodles with a delicate broth and an assortment of toppings. It’s filling, comforting, and takes only 5 minutes!
Craving more Asian-inspired keto recipes? Try my keto egg roll in a bowl, keto pad thai, keto beef and broccoli, and keto stir fry next.
Every time I go keto, ramen is the first dish I crave. I swear it’s like clockwork.
While traditional ramen is carb-heavy and therefore NOT keto-friendly, I’ve devised a few smart tweaks to drastically reduce the carbs. The results are soft and chewy noodles swimming in an aromatic sauce, all for a mere 3 grams of net carbs.
Table of Contents
Why I love this recipe
- Easy to customize. From the broth to the toppings and protein, every element of this dish can be customized to your liking.
- WAY healthier than instant ramen. Have you seen the ingredient list on a box of that stuff? No thank you! My shirataki noodles are made with konjac, which adds a healthy dose of fiber and keeps the calorie count SUPER low.
- So easy to make. If you can boil water, you can make my low-carb ramen.
- It’s a creative weeknight dinner. When my routine starts to feel monotonous, I spice things up with new dishes, like my keto-friendly ramen.
Ingredients needed
- Low carb ramen noodles. Shirataki noodles or 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 flavor 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 noodle soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the noodles. Drain the keto ramen noodles and wash them with boiling water.
Step 2- Simmer the ramen broth. Combine the broth and soy sauce in a small pot and bring to a boil. Add the noodles and boil for 3 minutes, then remove from the heat. Add the togarashi.
Step 3- Serve. Transfer to a large bowl and add toppings.
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.
- 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.
- Add aromatics. In a separate skillet, stir fry fresh ginger and garlic with a little sesame oil, then add it to the pot.
- Garnish the ramen with sliced green onions, bean sprouts, or furikake seasoning.
Variations
- Chicken ramen. Make the ramen as instructed but add some grilled chicken on top.
- Beef ramen. Use beef broth, add some sliced sirloin steak, and drizzle some keto teriyaki sauce.
- Shrimp ramen. Use fish broth (or add ½ teaspoon of fish sauce) and top with sautéed shrimp.
- Miso ramen. Add 1 tablespoon of miso paste to the saucepan and bring it to a boil. Once boiling, whisk the liquid to mix in the miso.
- Cheddar cheese ramen. Reminiscent of college room dinners, add 1-2 slices of American cheese and stir it through the ramen until melted.
- Mushroom ramen. In a separate pan, stir fry wild mushrooms until tender, then fold into the ramen.
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.
More easy keto dinners
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.
- Transfer to a large bowl, top with the sliced soft-boiled egg, baby bok choy, and sprinkle with sesame seeds and sliced spring onions.
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.