This keto ramen has a flavorful broth and plenty of toppings, it's so much healthier than instant ramen! Made with keto ramen noodles, it takes seconds to make!
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.