I want this keto ramen to comfort you. Flavorful. Noodles. Jammy. Egg. This is not your everyday soup. My husband and I dreamed up this version (thank you shirataki noodles) for whenever we need to warm up from the inside out.
Love the idea of healthy and hearty soup for keto dinners? Check out this keto chicken soup, keto chicken and dumplings, and keto tomato soup.
Keto Ramen Video Tutorial
On your phone? Check out my web story here.
Ramen By The Roadside
We camp a LOT. And eating something warm, flavorful, and comforting for dinner is NECESSARY after a long day spent outdoors. Here in Southern California, even the hottest days can slip into chilly nights– Especially when you’re sleeping outside. Which is exactly how this particular bowl of ramen came to be: We were sitting by a campfire, talking about the food we love most. And this is it…
Layered with flavor, full of greens, and low carb, thanks to the shirataki noodles (cooked using a special technique that’ll make you forget anything negative you’ve heard about this pasta alternative).
This dish is comfort in a bowl– in your kitchen or your campsite. Enjoy! 🍜❤️ – Linds x
Healthy Ramen Ingredients
Full of warm, comforting, umami flavor, keto ramen is REALLY all about the broth– so we’ll need a few specialty ingredients to get its complex flavor just right. Here’s what to grab:
- Chicken thighs, boneless + skinless – thighs are higher in fat, so they add loads more flavor to chicken ramen.
- Eggs – soft boiled eggs are a traditional and delicious topping.
- Spaghetti-shaped shirataki noodles – Incredibly low in calories and carbs, these noodles can be found in the refrigerator section of most grocery stores. They have hardly any taste and a rice noodle-like texture. The trick to getting these noodles just right is to only use them in select dishes: we prefer them in Asian food recipes ONLY. Also, the dry fry technique helps to absorb excess liquid, which improves their flavor and texture. Don’t skip!
- Garlic + ginger
- Chicken broth
- Shiitake mushrooms are harder to find, but totally worth it! As they add an earthy umami flavor which is necessary to get the ramen broth just right. I always use fresh, but dry can be used instead– just keep in mind they’ll take a little longer to soften up.
- Nori – edible seaweed (psst – this also makes for incredible low carb snacks)
- Soy sauce
- Fish sauce – This gives our keto ramen additional umami flavor.
- Sriracha – You can increase/decrease the amount added, depending on how spicy you like your low carb ramen broth. The amount used here doesn’t add a ton of spice, rather depth and complexity,
- Baby boy choy – You can use regular bok choy as well, however, baby bok choy tends to be slightly sweeter and more tender.
- Green onions
- Sesame seeds – add a delicious crunch to the topping of your keto ramen.
How to Make Keto Ramen:
- Toss chicken in oil, salt and pepper and bake in an oven preheated to 425 F until internal temp reaches 165 F.
- Slice cooked + cooled chicken into bite-sized pieces.
- Soft boil eggs in a pot of boiling water for 6-7 minutes. Place in an ice bath.
- Heat oil in a large dutch oven. Add garlic + ginger and toast until fragrant.
- Add rinsed + drained shirataki noodles and dry fry for 5 minutes.
- Add the chicken broth, mushrooms, nori, soy sauce, fish sauce, sriracha, and bring to a boil, then quickly reduce to a simmer for about 10 minutes.
- Stir in the bok choy and green onions, and cook until the bok choy starts to wilt–about 2 minutes.
- Stir in sliced chicken.
- Ladle ramen into bowls. Garnish with halved eggs, sesame seeds, and green onions.
Keto Noodles: Your Options
Not a fan of shirataki noodles? There are a handful of other noodles we use regularly in our kitchen (although, I LOVE shirataki noodles here!).
- Zoodles and other veggie noodles are great. If you’re making keto ramen zoodles, be sure to add them in with the bok choy, otherwise, they’ll soften too much.
- Edamame noodles are my go-to for most other dishes. They’re slightly higher in carbs than zoodles and shirataki noodles, but their high fiber and protein content is incredible, and their flavor is pretty fantastic.
Recipe Variations
Make your low carb ramen however you’re craving it with some simple swaps:
- Swap the chicken. Feel free to sub in whatever protein you prefer–pork, chicken breast, or keto shrimp ramen are all great options.
- Make it spicier by adding additional sriracha or spicy chilis.
- Add in more keto vegetables — keto ramen soup is a great way to sneak them in!
More Keto Soup Recipes
Low Carb Ramen
Print Recipe Pin RecipeIngredients
Chicken:
- 4 chicken thighs boneless + skinless
- 1 tablespoon mild tasting oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Soup:
- 6 large eggs
- 2, 8 ounce packages shirataki noodles spaghetti shaped
- 2 tablespoons mild tasting oil I use avocado oil
- 4 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 6 cups reduced sodium chicken broth
- 4 ounces shiitake mushrooms
- 1/4 cup nori (roasted seaweed, salted) sliced into thin strips. LOOSELY packed - about 3, 3" square sheets
- 1/4 cup soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sriracha
- 2 baby bok choy chopped
- 3 green onions sliced, pale green + white parts only. Save dark green for garnishing.
Garnish:
- Sesame seeds
- 1/4 cup cilantro chopped
Instructions
- Cook the chicken: Preheat the oven to 425 F. Toss chicken (4) with salt (1 teaspoon), pepper (1/2 teaspoon), and olive oil (1 tablespoon), until evenly coated. Place in a 9x13 baking dish and cook in preheated oven until the center reaches an internal temp of 165 F, about 35 minutes. Once cool enough to handle, slice into bite-sized pieces.
- Soft boil the eggs. Bring a medium bowl of water to a boil. Once boiling, add the eggs (6), reduce the heat slightly, and cover with a lid. Cook this way for 6-7 minutes. Once finished cooking, place eggs in an ice bath (a large bowl of cold water and ice). Once cool enough to handle, peel and set aside, slice just before you add them to the ramen.
- Noodles. Rinse shirataki noodles (2, 8 ounce packages) thoroughly. Heat oil in a large stockpot or Dutch oven over medium heat. Add garlic (4 cloves) and ginger (1 tablespoon), and cook until fragrant, about 2 minutes. Add drained noodles and toss to coat in oil. Cook for about 5 minutes.
- Simmer. Add the chicken broth (6 cups), mushrooms (4 ounces), nori (1/4 cup), soy sauce (1/4 cup), fish sauce (1 teaspoon), sriracha (1/2 teaspoon), and bring to a boil. Once boiling, reduce to a simmer and cook until the mushrooms have softened--should be about 10 minutes. Stir in the bok choy (2) and green onions (3), and cook until the bok choy starts to wilt--about 2 minutes. Stir in sliced chicken.
- Assemble + Serve. Ladle ramen into bowls. Garnished with halved eggs, sesame seeds, green onions and cilantro. Enjoy!
