Description
A delicious and easy recipe for Keto Ramen using Shirataki noodles and topped with a soft-boiled egg.
Ingredients
Scale
- 2 packages (7 oz each) of shirataki noodles, drained and rinsed
- 4 cups chicken broth (low-sodium)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, sliced
- 2 large eggs
- 1 cup spinach (fresh or frozen)
- 1/2 cup mushrooms, sliced (shiitake or button)
- Salt and pepper to taste
- Optional toppings: sesame seeds, chili oil, nori sheets
Instructions
- Begin by soft-boiling the eggs. Bring a small pot of water to a boil. Gently add the eggs and boil for 6-7 minutes. Remove the eggs and place them in an ice bath for 5 minutes. Once cooled, peel and set aside.
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Pour in the chicken broth and soy sauce, bringing the mixture to a simmer. Add the sliced mushrooms and spinach, cooking for an additional 3-4 minutes until the mushrooms are tender.
- While the broth is simmering, prepare the shirataki noodles according to package instructions, usually by rinsing and heating them in a pan for a few minutes.
- Divide the shirataki noodles into bowls. Ladle the hot broth and vegetables over the noodles.
- Halve the soft-boiled eggs and place them on top of the ramen. Garnish with sliced green onions, and add salt and pepper to taste. Include optional toppings if desired.
- Serve immediately and enjoy your keto-friendly ramen!
Notes
- For extra flavor, add a splash of rice vinegar or a dash of sriracha for heat.
- Feel free to customize the vegetables based on your preference; bok choy, zucchini, or bean sprouts work well too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling, Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 186mg