This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

This quick and easy keto ramen is full of flavor and loaded with toppings. This real-deal ramen is so satisfying, made with shirataki (a.k.a. konjac) noodles and topped with quick marinated ramen eggs, chicken, and bok choy.

A white bowl of keto ramen with shirataki noodles, ramen eggs, chicken, and bok choy

What Makes This Recipe So Good

  • A warm, hearty broth that’s rich in protein and low in carbs. This is the satisfying dish you need to get through the winter.
  • Some keto-fied recipes out there are good but don’t come close to what they’re “supposed” to be. Not this one! The textures and flavors in our keto ramen recipe actually mimic the real thing.
  • The homemade ramen broth makes a great freezer meal! Store it in an airtight container and it will be good for up to 3 months. Freeze the broth on its own, though – freezing the shirataki noodles makes them inedible.
  • Store leftover ramen in an airtight container in the refrigerator up to 3 days.

Key Ingredients

Shirataki Noodles – Eating keto and missing pasta? It’s your lucky day! This gluten-free noodle substitute, also known as miracle noodles or konjac noodles, is made from the fiber in the root of the konjac plant. They’re low in calories, with almost zero net carbs, and they’re 96% water. Shirataki noodles have no flavor or scent, so they’re incredibly versatile. Find them at most Targets, Sprouts, or Amazon!

Bok Choy – Bok choy is a leafy green vegetable that’s an excellent source of vitamin A and dietary fiber, which is perfect when you’re not eating a lot of carbs. It tastes a little like cabbage and has juicy, crunchy texture.

Chef’s Tips

  • Make the ramen egg marinade once and use it for multiple batches! Store it in an airtight container in the refrigerator and it will last for up to 3 weeks.
  • This keto ramen recipe can also be made with roast beef and beef broth instead of chicken.
  • If the shirataki noodles have a slightly fishy smell when you first open the package, don’t worry. The water in the package just absorbed the odor of the konjac root. Drain and rinse the noodles once you open the package, and the smell will go away!
  • How do you know the shirataki noodles are cooked through? They’ll squeak a little when you stir them.
A hand holding chopsticks lifting shirataki noodles out of a white bowl of keto ramen

More Incredible Keto Recipes

Recipe By: Cheryl Malik
4.84 from 6 votes

Keto Ramen

Prep 5 minutes
Cook 30 minutes
Total 35 minutes
This quick & easy keto-friendly take on a classic noodle dish satisfies all your flavor cravings.
2 servings


  • medium saucepan with lid
  • Large bowl for ice bath
  • Medium bowl optional, for marinade
  • whisk optional, for marinade
  • Large pot with lid
  • colander or fine mesh sieve
  • Serving bowls


  • 2-4 eggs

For the Ramen Egg Marinade (Optional)

  • ¾ cup warm water
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons Swerve optional

For the Ramen

  • 1 tablespoon sesame oil or vegetable oil
  • 1 tablespoon garlic minced
  • 1 1-inch knob fresh ginger sliced
  • 3 tablespoons low-sodium soy sauce
  • 4 cups chicken stock
  • 1 teaspoon Swerve optional
  • 1-2 teaspoons sea salt to taste
  • 1 small head baby bok choy halved
  • 6 ounces shirataki noodles drained, rinsed
  • rotisserie or cooked chicken 1 thigh per person or 1 breast per 2 people, sliced or cut into bite-sized chunks
  • 1 handful mushrooms sliced, optional
  • ½ cup scallions sliced
  • sesame seeds for garnish, optional


For the Ramen Eggs

  • Fill a pot with enough water to cover eggs, and bring to boil. Gently lower cold eggs into boiling water. Simmer 6 minutes for runny yolks, 7 minutes for slightly runny yolks, or 8 minutes for soft yolks.
  • Meanwhile, fill large bowl with ice water. When eggs are ready, transfer to ice bath to stop cooking. Soak 5 minutes or until cool to touch. Peel away shell and slice in half lengthwise. Set aside. If marinating, peel away shell and follow next step before slicing.
  • For optional marinade, whisk together warm water, soy sauce, rice vinegar, and Swerve in a medium bowl. Transfer peeled whole eggs into mixture. Marinate at least 30 minutes, up to 12 hours.
    Soft boiled eggs marinating in a keto ramen marinade

For the Ramen

  • In large pot over medium heat, heat oil until shimmering. Add garlic and ginger. Cook until softened. Add soy sauce and stir to combine. Cook another minute.
    Garlic, ginger, oil, and soy sauce in a large silver pot
  • Add stock, Swerve (optional), and sea salt. Cover pot and bring to boil. Simmer 10 minutes, then add bok choy. Simmer another 5 minutes or until tender.
    Ramen broth and bok choy in a silver pot
  • Meanwhile, boil a medium saucepan of water. Add shirataki noodles. Boil 2-3 minutes, then drain and rinse noodles in cold water.
    Boiled shirataki noodles in a silver mesh strainer over a silver bowl on a white counter
  • If marinating eggs, remove from marinade and slice in half lengthwise. Divide noodles between bowls. Ladle broth into bowls.
  • Top with sliced chicken, cooked bok choy, eggs, mushrooms (optional), and scallions. Garnish with sesame seeds if desired and serve.
Nutritional Information: Please note that the nutritional information shown for this recipe does include all optional ingredients.

Approximate Information for One Serving

Serving Size: 1servingCalories: 342calProtein: 43gFat: 15gSaturated Fat: 3gTrans Fat: 1gCholesterol: 236mgSodium: 4069mgPotassium: 1036mgTotal Carbs: 26gFiber: 3gSugar: 1gErythritol: 14gNet Carbs: 9gVitamin A: 543IUVitamin C: 9mgCalcium: 83mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hi, Lynn! Most of the sodium content comes from the soy sauce (even low-sodium soy sauce contains quite a bit), the chicken stock, and the sea salt. If you skip the egg marinade, your sodium content would be lower. You can also skip the sea salt and wait until you’ve tasted the broth to salt it – you may find that, for your personal tastes, you don’t need it given the other ingredients.

  1. I really enjoyed this ramen! I made it in my grandparents’ kitchen without fresh ginger, bok choy, or chicken, but it was still delicious!4 stars

  2. Love this recipe! Will definitely be making this again and again! A little salty, (and I do love salt!) since I am using regular soy sauce, instead of low sodium, next time I will cut out the teaspoons of salt. I added a generous amount of mushrooms and green onion and let them simmer in the broth before I added the bok choy. The broth on this is so delicious. So glad I found this recipe! Thank you for sharing!

    1. So glad you enjoyed this recipe, Jennifer! It’s one of our favorites. 🙂 I think omitting the salt or switching to low-sodium is a great way to decrease the saltiness. You can always add more salt, but you can never take it out! And great tip on the green onions and mushrooms! Those always go so well with ramen.5 stars

  3. thank you for this keto version, still some noodle carbs but well matched by all of the protein! And I love ramen (even the splurge of noodles) so this will help to feel less guilty5 stars

Where To Next?