Easy Keto Ramen Noodles

2 from 2 votes

This keto ramen is for anyone on the keto diet looking to shake things up a bit from the usual diet of eggs and avocados.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course, Side Dish, Soup

Cuisine: American, Japanese

Keyword: keto, noodles, ramen, shirataki, soup

Servings:

Calories: 606.9kcal

Author: Rich

Ingredients

For Broth

4 cups Chicken Bone Broth
2 tbsp Coconut Aminos
1 knob Ginger
2 cloves Garlic
1 bulb Scallion

Keto Chashu

66 grams Pork Belly
1 tbsp Coconut Aminos
½ tbsp Apple Cider Vinegar
1 tbsp Olive Oil

Toppings

1 Stalk Green Onion
2 Soft Boiled Egg 1 egg for each serving
1 Stalk Bok Choy or 100 grams of Bok Choy
40 grams Enoki Mushroom
2 pieces Roasted Nori
1 tbsp MCT Oil optional. Can also use coconut or more olive oil. 1 TBSP per serving.
1 tspn Minced Garlic

Noodles

7 ounces Shirataki Noodles

Instructions

Prep the broth

Gather ingredients and set up like so.
Crush 2 cloves of garlic and a knob of ginger. Chop off the scallion root end, cut off about 1.5 inch of the scallion stalk, and slice the rest. Dispose the root end, hold on to the green slices for the toppings part of recipe.
Pour 4 cups of Bone Broth into pot, then pour in coconut aminos. Put crushed garlic, scallion stalk, and crushed ginger in Bone Broth.
Heat pot on medium-high. Once it boils, lower temperature to low and let simmer until noodles and toppings are ready. Add salt to taste.

Soft Boiled Eggs

In another pot, put eggs in it. Fill pot up with cool water, add a pinch of salt (I used Pink Himalayan Salt), then place on stove top to boil. Once water comes to a rolling boil, shut off heat. Place lid on pot and let it sit for 5 minutes. Once 5 minutes is up, drain hot water and run cold water over the eggs. Fill pot with cold water to let it cool down (about 10 minutes). Once cooled, peel eggs and cut in half.

Blanch the veggies

Gather the Bok Choy and Enoki Mushrooms. Trim the Bok Choy stem off and chop off the root end of the enoki mushroom as pictured. Then, in rolling boiled water, put veggies in for 2 minutes. Remove and let cool. Your veggies are ready.

Prep the Shirataki Noodles

Remove shirataki noodles from package and let it freshen up in cool water for about 20 seconds.
Boil water in another pot. Once it comes to a rolling boil put shirataki noodles in for about 2 minutes and then transfer over to strainer. Run cold water over it to let it cool. Then place the noodles on a frying pan and let it dry over medium heat for about 2 minutes.
Pro tip: If you're great at multitasking you can combine the shirataki noodles and veggie blanching steps together instead of having to boil water twice.
Still having trouble and what to do with that fishy smell? Check out my detailed instructions on how to cook shirataki noodles.

"Keto Chashu"

Slice pork belly to about 1 cm each and gather ingredients like so.
Heat skillet or frying pan to medium high. In about 1.5 minutes, the pan is ready. Put in olive oil. Let oil warm (about 1 minute). Add in pork belly one slice at a time, turning once.
When both sides are brown (3-4 minutes); stir in coconut amino and apple cider vinegar. Stir so pork belly absorbs the flavors. Remove from heat and let dry on paper towel.
Pro tip: Be careful of oil splattering. Purchase a Splatter Guard to prevent any burns.

Style your Bowl!

You're now ready to make your bowl! Gather ingredients like so.
Grab a bowl. Place toppings (Keto Chashu, Nori, minced garlic, scallions, bok choi, enoki mushrooms, and soft boiled egg) on top of the shirataki noodles.
Ladle the broth onto the bowl.
Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition