These keto ramen noodles are so quick, easy and absolutely packed with flavor! Loaded with healthy spinach, button mushrooms and served with a soft boiled egg, you can also add chicken or beef for extra protein.
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There’s nothing more satisfying that a steaming bowl of ramen!
The good news is that you can indulge in that comforting meal with our keto ramen recipe. Keep your keto diet on track by using no-carb shirataki noodles.
Made from the root of the konjac plant, shirataki noodles contain zero net carbs making them the perfect addition to your low carb recipes and meal plan.
Why You'll Love Keto Ramen
- Only 6.4 grams of net carbs!!
- Ready in just 20 mins with only 5 mins prep
- Easy, healthy and flavorful
Keto Ramen Ingredients
You'll only need a total of 10 healthy ingredients to make this delicious low carb keto ramen soup.
- Broth - you can use chicken or beef broth for this recipe.
- Spinach - fresh spinach leaves.
- Mushrooms - button mushrooms or your favorite variety.
- Eggs - free range organic eggs if possible.
- Sesame oil - you'll need toasted sesame oil.
- Soy sauce - opt for low sodium soy sauce if you're worried about sodium intake. Can be substituted for amino acids as well.
- Ginger - freshly minced ginger or from a jar works fine.
- Sauce - we used a garlic chili sauce for this ramen.
- Radish - optionally top your keto ramen with slices of fresh radish.
How To Make Keto Ramen
Follow these four simple steps and you'll have a fresh bowl of keto ramen noodle soup in just 20 minutes!
To get started, bring a pot of water to a boil and add the eggs for 8 to 10 minutes until hard boiled.
In the meantime, heat the toasted sesame oil in a saucepan or wok and add the ginger and garlic chili sauce. Mix together to combine and then throw in the button mushrooms. Continue to cook over high heat for 3 to 5 minutes.
Rinse the shirataki noodles in a colander with cold water for 30 seconds. Add the chicken or beef broth, shirataki noodles and soy sauce to the saucepan of wok and then bring to a gentle simmer. Continue to cook for 2 to 3 minutes until the noodles are fully cooked.
Portion the keto ramen into two bowls and top with sliced hard boiled eggs and fresh thinly sliced radish. Serve hot and enjoy!
You can store the keto ramen components separately in the refrigerator for 2 to 3 days. It's best made fresh and I don't recommend you freeze it.
More Keto Soup Recipes
- 3 cups Chicken or Beef Broth
- 3 oz Spinach Leaves around 3 cups
- 8 oz Shirataki Noodles around 1 ½ cups
- 3 oz Button Mushrooms sliced, around 3 cups
- 2 medium Eggs
- 2 tablespoon Toasted Sesame Oil
- 1 tablespoon Soy Sauce or Liquid Aminos
- 1 tablespoon Ginger minced
- 1 teaspoon Garlic Chili Sauce
- Fresh Radish Slices optional to serve
- Bring a pot of water to a boil and hard boil the eggs for 8-10 minutes.
- In the meantime, heat the sesame oil in a saucepan or wok and add the ginger and garlic chili sauce. Mix to combine and add the mushrooms. Cook over high heat for 3-5 minutes.
- Add the broth, noodles and soy sauce/liquid aminos and bring to a gentle simmer, until the noodles are cooked.
- Serve hot, topped with boiled eggs and fresh radish slices.