Keto Ramen

5 from 1 vote

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

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian, Japanese

Diet: Diabetic, Gluten Free, Low Lactose

Servings: 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