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.
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.
- 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
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- Keto Gravy
- Whole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms (Keto)
- Keto Truffles
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- 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
- 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
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.
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.