Keto Ramen

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!

Course Main Course

Cuisine Japanese

Prep Time 1

Cook Time 4

Total Time 5

Servings serving

Calories 65kcal

Author Arman Liew

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.

Notes

Nutritional information does not include the soft boiled egg.

* Or any zero calorie noodles.

** Togoshari is a Japanese mild chili powder. You can use cayenne pepper or omit it completely.

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.

Nutrition