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Keto Ramen

A low-carb twist on the classic ramen dish using shirataki noodles, flavorful broth, and fresh toppings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Noodles and Broth
  • 1 packet shirataki noodles * See notes
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
Toppings
  • 1 teaspoon Togoshari ** see notes, optional
  • 1 piece soft boiled egg
  • 1/4 cup baby bok choy
  • 1 teaspoon sesame seeds

Method
 

Preparation
  1. Drain your shirataki noodles and wash them with boiling water. Set them aside.
  2. Combine the chicken broth and soy sauce in a small saucepan and bring to a boil.
  3. Add the noodles to the boiling broth and cook for 3 minutes before removing it from the heat.
  4. If using Togoshari or chili flakes, add them now for a little kick of heat.
  5. Transfer the flavored noodles and broth to a large bowl.
  6. Top the bowl with the sliced soft-boiled egg, baby bok choy, and sprinkle with sesame seeds.

Notes

Keto ramen is best enjoyed fresh. Store leftovers in the refrigerator, keeping the noodles and broth separate. For freezing, freeze the broth only as the noodles may become mushy upon thawing. You can customize by adding various toppings or proteins.