How To Make Keto Ramen
This keto ramen is full of flavor and filled with flavorful toppings like baby bok choy, sesame seeds, and even a homemade ramen egg!
Fill a pot with enough water to cover eggs, and bring to boil. Gently lower cold eggs into boiling water. Simmer for 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 for at least 30 minutes, up to 12 hours.
- 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.
Add stock, Swerve, and sea salt. Cover pot and bring to boil. Simmer for 10 minutes, then add bok choy. Simmer another 5 minutes or until tender.
Meanwhile, boil a medium saucepan of water. Add shirataki noodles. Boil for 2 to 3 minutes, then drain and rinse noodles in cold water.
- 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, and scallions. Garnish with sesame seeds if desired and serve.
- Calcium: 141mg
- Calories: 388kcal
- Carbohydrates: 46g
- Cholesterol: 342mg
- Fat: 16g
- Fiber: 2g
- Iron: 5mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 4g
- Potassium: 845mg
- Protein: 28g
- Saturated Fat: 5g
- Sodium: 5005mg
- Sugar: 10g
- Trans Fat: 1g
- Vitamin A: 740IU
- Vitamin C: 7mg
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