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

Keto Ramen

This quick & easy keto-friendly take on a classic noodle dish satisfies all your flavor cravings.
Course Main Course
Cuisine Asian, Asian / American
Keyword easy to make, low carb, noodle alternative
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 342kcal
Cost $10


  • 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.


Serving: 1serving | Calories: 342kcal | Carbohydrates: 26g | Protein: 43g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 4069mg | Potassium: 1036mg | Fiber: 3g | Sugar: 1g | Vitamin A: 543IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 2mg | Erythritol: 14g | Net Carbs: 9g