Easy Keto Ramen Recipe

This keto ramen recipe is full of flavour, easy to make, super customizable, and SO satisfying. The rich broth takes only minutes to make!

Early on in this stint of going on a ketogenic diet, I had a ton of fun playing around with all of the newer options available to me.

The first time I went keto, there was really nothing in the way of specialized product alternatives, so... I ate a LOT of salmon and broccoli.

It’s been a long time since then, and low carb foods - low-carb ramen noodles in particular - have come a LONG way.

As an example, having reasonable pasta type alternatives goes a LONG way to making the keto diet easier to stick to, IMHO.

This delicious keto ramen is one of my favourite easy keto dinners to make. It’s pretty low-effort compared to many of my “low-carb version” meals, and packed with flavour.

What is Ramen?

“Ramen” can mean two different- though related - things.

On one hand, the little squares of curly instant noodles that you can buy are ramen.

On the other hand, ramen is also a noodle soup in Japanese cuisine. “Soup” doesn’t really do it justice, it’s a whole noodle dish - utilizing a delicious broth - and topped with a variety of vegetables and garnishes.

Traditional noodles were always made with wheat flour, but more recently ramen rice noodles have been available as a gluten-free alternative.

Neither traditional ramen noodles nor the rice version are great options for weight loss, though... so here I am, with my quick keto ramen!

Ingredients

Noodles

Noodles are the main ingredient here, so type of noodle used is important.

While some recipes out there use spaghetti squash or zucchini noodles, I like to use shirataki noodles, as I find they most accurately replicate the feel of eating regular ramen noodles.

Also known as konjac noodles or miracle noodles, they’re made from the root of the konjac plant. They are almost zero net carbs, as they’re pretty much entirely made of indigestible fibre. A fantastic low carb ramen option!

Due to that high fiber content, it can cause gas problems in some people. If you’re someone who can’t handle konjac, I recommend trying kelp noodles for your keto ramen noodles.

Keto Ramen Soup

The soup is the other main ingredient here. While you COULD toss some noodles and veggies into plain broth and call it ramen... why not do it right?

Traditional Japanese ramen generally uses a rich, flavourful broth, so my aim was to replicate that - both in taste and mouth feel - while also keeping it quick and easy.

Broth

First, you need your broth base.

I usually start this off with a basic low-sodium beef broth, but you can use chicken broth or chicken stock if you prefer . Just check the nutritional information on any premade broth you buy, as some contain added sugars.

Homemade chicken bone broth - or beef bone broth - are other great ways to start your soup base.

Flavouring Ingredients

These are the ingredients I add to the broth to give it a really great taste and texture:

* Sesame oil
* Ginger Paste
* Garlic cloves
* Soy sauce or Coconut Aminos
* Fish sauce
* Rice Vinegar
* Sriracha chili sauce or red pepper flakes

I'll remove the outer leaves and wash the baby boy choy, before slicing in half.

Toppings and Garnish

Vegetables

I generally use the veggies I have on hand regularly:

* Baby bok choy
* Crimini mushroom slices
* Green onions

... which will always be a great start. If you’ve got a trip to the local grocery store planned, you can definitely plan your shopping list around your favorite vegetables. Some other popular options:

* Bean sprouts
* Shiitake mushrooms
* Shredded cabbage
* Shredded carrot (Ok in small amounts!)
* Thinly sliced radishes

Protein

I’ll usually add both a meat - in this case, some quick pan fried beef - as well as an egg.

Chicken, shrimp, pork, and/or tofu all work for the meat.

As far as the egg goes, you can get really fancy and make actual ramen eggs - soft boiled eggs that have been marinated before being added to the bowl.

Honestly, I generally keep it pretty simple and just add a soft boiled egg (or hard boiled, depending on mood!).

Garnish

Go with what you like! A few suggestions

* Cilantro
* Furikake
* Lime wedges
* Shredded nori
* Radish sprouts
* Sesame seeds
* Sriracha

How to Make Keto Ramen

The full recipe follows - end of this post - but here’s the pictorial walk through, and some additional tips:

Preparation

Before getting started with the recipe, I recommend preparing all of the toppings. First thing is slicing vegetables, etc. Then slice your meat(s), and get your eggs cooking.

I’ll usually have my eggs taken out of the boiling want and transferred to an ice bath before I start dealing with the noodles.

Noodles

Drain and rinse the shirataki noodles VERY well - at least a minute of rinsing under cold water. This is a great way to deal with the fishy smell that they’re known to have, right out of the package.

Drain well, transfer to a large nonstick pan.

Cook over medium heat until all visible liquid is dried up. Once your noodles are quite dry, divide between 4 bowls, set aside.

Broth

As the konjac noodles are frying (or before you start them, either way!):

In a large pot over medium heat, heat sesame oil. Add ginger and garlic, cook for 1 minute. Add mushrooms, cook for 3 minutes or so, until mushrooms start to soften.

Add broth, soy sauce, fish sauce, and rice vinegar, bring to a simmer. Season with sriracha or crushed chilis, salt, and pepper to taste.

Turn heat down to low, keep warm while preparing the rest of the dish:

Note: I recommend adding the bok choy to the broth just after seasoning it, to give it a chance to cook a bit. I’ll just use a slotted spoon to divide it out 1 half per bowl when serving.

Assembly

Heat sesame oil in the same pan as the noodles were in. Season beef with a little salt and pepper, cook over medium-high heat until browned all around.

Divide broth mixture and mushrooms between bowls, top with cooked beef, eggs, and any other toppings desired.

Serve immediately

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Keto Ramen

This keto ramen recipe is full of flavour, easy to make, super customizable, and SO satisfying. The rich broth takes only minutes to make!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: Asian, Japanese

Diet: Diabetic, Gluten Free, Low Lactose

Servings: 4 People

Calories: 401kcal

Ingredients

Broth:

• 1 tablespoon Sesame oil
• 1 tablespoon Ginger paste
• 3 Garlic cloves pressed or minced
• 4 oz Crimini mushroom slices
• 4 cups Beef broth
• 2 tablespoon Soy sauce or Coconut Aminos
• 1 tablespoon Fish sauce
• 1 tablespoon Rice Vinegar
• Sriracha or crushed chilis to taste
• Salt and pepper

Assembly:

• 2 packages Shirataki noodles
• 1 tablespoon Sesame oil
• 12 oz Fast fry beef thinly sliced
• 4 Boiled eggs - hard or soft - halved
• ¼ cup Thinly sliced green onion
• Sriracha sauce
• Shredded nori
• 2 Baby bok choy halved
• Cilantro
• Sesame seeds

Instructions

Broth:

• In a large pot over medium, heat sesame oil. Add ginger and garlic, cook for 1 minute. Add mushrooms, cook for 3 minutes or so, until mushrooms start to soften.
• Add broth, soy sauce, fish sauce, and rice vinegar, bring to a simmer. Season with sriracha or crushed chilis, salt, and pepper to taste.
• Turn heat down to low, keep warm while preparing the rest of the dish:

Assembly:

• Drain and rinse the shirataki noodles VERY well - at least a minute of rinsing under cold water. Drain well, transfer to a large nonstick pan.
• Cook over medium heat until all visible liquid is dried up. Once your noodles are quite dry, divide between 4 bowls, set aside.
• Heat sesame oil in the same pan. Season beef with a little salt and pepper, cook over medium-high heat until browned all around.
• Divide broth and mushrooms between bowls, top with cooked beef, eggs, and any other toppings desired.
• Serve immediately

Notes

I recommend adding the bok choy to the broth just after seasoning it, to give it a chance to cook a bit. I’l just divide it out 1 half per bowl when serving.

Nutrition

Calories: 401kcal | Carbohydrates: 5g | Protein: 26g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 1909mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2837IU | Vitamin C: 27mg | Calcium: 135mg | Iron: 4mg

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