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Home Blog Dietary Concern Keto

Keto Ramen

Cheryl Malik
Cheryl Malik Posted: 12/22/20 Updated: 02/02/23
4.84
/5
9 Comments
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K Keto LC Low Carb

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Pinterest graphic for keto ramen
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Pinterest graphic for keto ramen
Pinterest graphic for keto ramen
Pinterest graphic for keto ramen
Pinterest graphic for keto ramen

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

  • Keto Tuna Salad
  • Keto Egg Salad
  • 20 Delicious Keto Breakfast Recipes
  • Keto Meat Pie
  • Keto Gravy
  • Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms (Keto)
  • Keto Truffles
  • Keto Granola
  • Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
  • Keto Broccoli Cheese Soup

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

A white bowl of keto ramen with shirataki noodles, ramen eggs, chicken, and bok choy
4.84 from 6 votes

Keto Ramen

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

Ingredients

  • 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

Equipment

  • 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

Instructions 

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.

Notes

Nutritional Information: Please note that the nutritional information shown for this recipe does include all optional ingredients.

Nutrition Information

Serving Size: 1serving, Calories: 342kcal, Protein: 43g, Fat: 15g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 236mg, Sodium: 4069mg, Potassium: 1036mg, Total Carbs: 26g, Fiber: 3g, Sugar: 1g, Erythritol: 14g, Net Carbs: 9g, Vitamin A: 543IU, Vitamin C: 9mg, Calcium: 83mg, Iron: 2mg

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.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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  1. AvatarLynn says

    Posted on 4/14/22 at 12:57 am

    What makes the sodium content so high?

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 4/14/22 at 11:07 am

      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.

      Reply
  2. AvatarViolet says

    Posted on 11/23/21 at 3:46 pm

    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

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 11/29/21 at 10:18 pm

      So glad you enjoyed it! Thanks for this feedback. 🙂5 stars

      Reply
  3. AvatarJennifer E Matamoros says

    Posted on 7/24/21 at 7:35 pm

    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!

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 7/26/21 at 2:00 pm

      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

      Reply
  4. AvatarCristie says

    Posted on 1/17/21 at 4:39 pm

    Great recipe ! I used hamburger and beef bone broth and added mushrooms ! Definitely make it again.5 stars

    Reply
  5. AvatarSabrina says

    Posted on 12/26/20 at 1:41 pm

    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

    Reply
    • AvatarSavannah | 40 Aprons Team says

      Posted on 12/28/20 at 9:22 am

      We’re glad you enjoyed it!5 stars

      Reply

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meet cheryl

 

Passionate foodie, certified health coach, serial entrepreneur, and mom of 3, I've been developing and sharing delicious, approachable recipes on 40 Aprons for more than a decade. My goal is simple: take the chore out of mealtime by creating recipes that anyone can cook and that never skimp on flavor.

 

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