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.
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.
Keto Ramen 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.
How to Make Keto Ramen
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
This looks long and involved, but I promise it’s actually really easy!
Since they’re served chilled anyway, I get the soft-boiled eggs out of the way first. This part really just depends on the yolk consistency you like. 6 minutes gives you runny yolks, 7 minutes gets slightly-less runny yolks, and 8 minutes gets soft yolks. Whenever you decide to stop boiling, plunge them into an ice bath immediately to keep them from cooking more.
Marinating your eggs is totally optional, but I absolutely recommend it! The marinade adds so much flavor and it’s so easy to do. Just soak the peeled, whole soft-boiled eggs in soy sauce, rice vinegar, water, and Swerve for at least 30 minutes. Slice them in half lengthwise when you’re ready to eat!
For the broth, you’ll heat the oil, garlic, ginger, and soy sauce in a large pot, then add the chicken stock, salt, and a little more Swerve if you want. Boil the bok choy in this broth mixture for 5 minutes or so, until it’s tender.
Boil the konjac noodles and rinse them with cold water. Divide them between two bowls and top the noodles with broth, chicken, bok choy, eggs, and scallions for a beautiful keto ramen bowl. Garnish with sesame seeds and serve!
- 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.
More Incredible Keto Recipes
- Keto Tuna Salad
- Keto Egg Salad
- 20 Delicious Keto Breakfast Recipes
- Keto Meat Pie
- Keto Truffles
- Keto Granola
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
For the Ramen Eggs (Marinade Optional)
- 2-4 eggs
- ¾ cup warm water
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons Swerve optional
For the Ramen
- 1 tablespoon sesame or vegetable oil
- 1 tablespoon garlic minced
- 1" 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.
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.
- 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.
- Meanwhile, boil a medium saucepan of water. Add shirataki noodles. Boil 2-3 minutes, then drain and rinse noodles in cold water.
- 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.