keto ramen

A low carb keto ramen soup recipe that tastes almost identical to Top Ramen, but has far fewer carbs! This ramen soup is definitely one of the best - if not the best - soup recipes you can make for the keto diet. Mostly because each cup only has 1.5g of net carbs. Which is just unheard of for ramen.

Keto Ramen Soup | The BEST Low Carb, Easy, Ramen Soup Recipe

tofu shirataki noodles (strained and rinsed)

No Sugar Chicken Broth

salt

onion powder

tsp garlic salt

1/4tsp garlic powder

tsp Nutritional Yeast Flakes

groud ginger

ground pepper

Wash noodles in a strainer over warm water

Set your noodles aside and add 2 cups low calorie chicken broth to a pot

Now, add your noodles to your pot and bring to a boil

While your waiting for your pot to boil get your seasonings together

In a small dish, add and combine all of the dry ingredients

Once combined add your "Top Ramen Seasoning" to your boiling pot and occasionally stir for around 3 minutes

Amazing!  
Totally hit the spot today 
Especially soothing after holiday overindulging and fighting a cold

I just made this and it's yum.  I couldn't find the yeast flakes in the store, but I ordered them from Amazon and they'll be here tomorrow.  Can't wait to make another batch that's even tastier!!

Thank you!!

This is the perfect keto ramen.  It truly hits the spot, even my husband who doesn’t like ramen loved it.

EXCELLENT AND REALLY ENJOYED,I have made a baked Spaghetti out of these noodles and it was good .Thanks for this great keto idea.

As a native from Hawaii, saimin (known to others as Ramen) we love our noodles and this recipe was spot on.   Thank you for showing how to get rid of the stench in the tofu noodles,  it really worked.  I can now enjoy my favorite dish without all the carbs and guilt.

This was delicious!  I miss Asian noodle dishes so much since going keto.  It really hit the spot.

https://www.youtube.com/watch?v=lXFIqfIwN5s

Learn how to make keto ramen! This easy low carb ramen noodle soup recipe tastes like the "real" ramen soup but doesn't have all the carbs. Shirataki noodles are a great keto substitute "normal" noodles and work perfectly for ramen. so we'll be using those in today's recipe.

LOW CARB NOODLES I USED: https://amzn.to/2E7v7VN

Written Keto Ramen Recipe:
https://www.thedietchefs.com/keto-ramen-soup/

KETO Ramen Recipe |  How To Make Low Carb Ramen Noodle Soup For The Keto Diet

Chicken Katsu Ramen Bowl Recipe made keto/whole30/paleo! Air fried katsu chicken with keto ramen noodles are the best combo for ramen lovers!

Chicken Katsu Ramen Bowl (Keto/Paleo/Whole30)

0.5 lb thin cut chicken breasts (about ¼-inch thin)

tbsp plain unsweetened yogurt (dairy-free. See notes)

6-8 tbsp golden ground flaxseed meal

tsp coarse sea salt

garlic powder

tbsp avocado oil

16.9 oz Kettle & Fire chicken bone broth

tbsp coconut aminos

tsp rice vinegar

zucchinis (spiralized)

baby greens

eggs (optional)

scallions

Slice

If your chicken breast is not thin cut, butterfly and cut it in half. Cover it with parchment and use a mallet to pound the chicken to equal thickness, ¼-inch thin pieces.

Marinate

In a shallow bowl, coat the yogurt all over the chicken. Cover and store it in the fridge for 10-15 minutes or up to 24 hours.

Preheat

In a separate shallow bowl, combine flaxseed meal, salt, garlic and onion powder. Preheat a large stainless steel or cast iron skillet over medium heat until it feels too hot to place your palm near the surface, about 2-3 inches away. Add the oil.

Coat

Shake off excess yogurt and dip the cutlet into the flaxseed meal bowl, pressing firmly to adhere to the chicken.

For the chicken katsu:

Cook

Pan fry about 2 minutes per side over medium heat or until golden brown and the chicken is cooked through. Use a spatula to help you flip the chicken. Be gentle or the coating might fall apart.

Pan-Fry:

Preheat the fryer at 400F (204C) for 5 minutes. Spray avocado oil into the basket. Place the cutlet in a single layer with some gap between. Spray the oil again over the cutlet. Air fryer at 400F (204C) for 8 minutes or until cooked through.

Prep

In the meantime, prepare the zoodles,  scallions, and jammy eggs, if using.

Cool

Transfer the chicken to a wire rack so the bottom doesn’t get soggy from the moisture.

Air-Fry

Broth

Before serving, heat up the bone broth in a medium size soup pot with coconut aminos and vinegar. Taste and adjust the seasoning.

Serve

To serve, divide the zoodles to two ramen bowls, pour the broth over. Slice the eggs in half, if using. Add a handful of baby greens to each bowl. Slice the chicken cutlets to 1-1.5 inch pieces. Add on top of the zoodles. Sprinkle with scallions. Serve immediately.

For the ramen broth:

Learn How to Make Keto Ramen Noodles Recipe that tastes like no other. Our Delicious Hot Bowl of Ramen without Carbs is a perfect Hearty and Low Carb Soup filled with Homemade Broth, Chicken, Shirataki Noodles, Avocado, and much more.

Keto Ramen Noodles

Chicken

Enoki Mushrooms

Eggs

Baby Bok Choy

Young Peas

Liter Bone Broth

Avocado

Tofu Shirataki Noodles

Leek

Carrot

Prepare ingredients

Rinse your Shirataki

Rinse your Shirataki under a warm water fully.

Roast shirataki

Roast the Shirataki noodles on medium heat in a pan or dutch oven.

Prepare your protein

Take a few pieces of fresh chicken and cook them in a pan as you would typically for other dishes.

Boil your veggies

Place all the veggies you plan to use into the boiling water and let it simmer for 1-2 minutes.

Rinse all under cold water

Once your veggies are softer, place them into a strainer and quickly run through with cold water. That will retain the color, and the veggies will stop cooking immediately.

Assemble

Ensure all ingredients (except avocado) are warm and your broth is boiling. Add the noodles into a ramen bowl first. Layer all other ingredients and add the chicken broth or soup stock as last.

https://mediavine-res.cloudinary.com/video/upload/rcdxs641goansrjrczrb.mp4

This Beef Keto Ramen recipe has all of the flavors of a traditional ramen, but without all the carbs. Use this recipe as a base and mix and match with beef, chicken, or seafood, and any of your favorite vegetables.

Beef Keto Ramen

Sea salt and black pepper

(8-ounce) packages spaghetti-style shirataki noodles

beef stock

garlic,

ginger

sesame oil

unseasoned rice wine vinegar

fish sauce

red pepper flakes

gluten-free soy sauce

cremini mushrooms, thinly sliced (I get

green onions,

soft-boiled eggs

black and/or white sesame seeds

Season the steak generously with salt and pepper and set aside.

Rinse the shirataki noodles, soak them in fresh water for 10 minutes, and then drain them.

Heat a large skillet over medium heat. Add the noodles to the pan and dry-fry them for 3 to 4 minutes, tossing frequently.

While the noodles are frying, bring the beef stock to a simmer in a stockpot or Dutch oven over medium heat, then reduce the heat to medium-low.

To the noodles, add the garlic, ginger, sesame oil, vinegar, fish sauce, red pepper flakes, and 4 tablespoons of the soy sauce. Stir-fry for 5 minutes, or until the noodles turn brown from absorbing the sauce. Add the noodles and sauce to the pot with the stock.

Return the skillet to the stovetop over medium-high heat. Sear the steak in the hot pan for 1 to 2 minutes on each side. Remove the steak from the pan and cover to keep warm.

Reduce the heat under the skillet to medium and add the mushrooms, the white parts of the green onions, and the remaining tablespoon of soy sauce. Stir-fry until the mushrooms are tender and the onions are soft.

Divide the noodle mixture among 4 bowls. Top each bowl with the steak and the mushroom mixture. Pour the broth over each bowl, dividing it evenly among the bowls. Finish each bowl with an egg, some sesame seeds, and the green parts of the green onions.

One of the things that I miss the most in  keto journey is ramen. I Made today, it was delicious!
Thank you!



So happy you enjoyed it. Thanks for coming back to let me know.

This recipe was great and thank you SO much for the shiritaki handling tips! I didn’t have the recommended brand available but I did a cold salt water soak and then rinsed and they honestly tasted like ramen to me. I’ve sent the recipe to several people!

This was an amazing recipe! Excellent idea frying the shirataki noodles in the sauce first!  They absorbed the flavor and we thought we were eating rice noodles or Raman noodles in stead of Carb-free! This is a keeper!

I was skeptical.  Low carb isn't my thing, but we've been trying to eat better and I found this recipe.  I made it exactly as written and it was fantastic.  Even my very picky 8 and 5 year old ate their WHOLE bowl....which never happens.  Truly delicious - thanks for sharing!

One of the best recipes I've tried and I love all of Kydras recipes so that's saying alot!

I made this and it is absolutely delicious. The best part is that my dish looked liked the photo - something that rarely happens!

I made this using "healthy noodles" from Costco. They have 0 net carbs. It was sooo yummy! Kyndra always good me up with the best low carb recipes

The easiest keto ramen bowl you will ever make -- right in the comfort of your own kitchen.

30 Minute Spicy Keto Ramen Bowl

olive oil

onion (thinly sliced)

garlic (finely minced)

chili paste

pepper

soy sauce (or coconut aminos)

rice wine vinegar

oz mushrooms (sliced thin)

eggs

shirataki noodles (or 4-5 cups of zucchini noodles)

bone broth

In a large stock pot, add oil and heat under medium fire. Sauté onions for 2-3 minutes until softened.

Add remaining ingredients to pot (except eggs and noodles). Simmer under low-medium heat for 20-30 minutes.

Remove noodles from package and rinse very well under cold water.

Adjust seasoning to broth. Stir in noodles.

Portion and divide broth into bowls. Add cut hard boiled eggs, sliced chicken or beef, cilantro, sesame seeds, chopped green onion, and extra chili sauce if desired.

Hearty, ultra flavorful and super duper warming, whipping up this paleo and keto ramen is simple enough to make it a stellar weeknight meal!

Paleo & Keto Ramen (with shirataki noodles!)

shirataki noodles

sirloin

garlic (minced

tamari (or 1 1/2 tablespoons coconut aminos)

rice vinegar

beef bone broth (chicken

oz shitake mushrooms (or bean sprouts)

scallions (sliced (or parsley, if all else fails))

red pepper flakes (to taste)

Prepare the shirataki noodles: I think best to follow manufacturer’s instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it’s easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside. 

Prepare your meat: you can either do as I did and cook the thinly sliced strips of beef in the broth at the end, or melt a little butter in a skillet (or Dutch oven) over medium heat and cook the steak itself (or chicken breast) and slice after. Either work great, it&#39;s your choice. Also if you&#39;re using fresh mushrooms (rather than dried), go ahead and sautée them in the skillet after cooking your meat. Set aside while you prepare the broth.

Make the ramen broth: heat up the sesame oil in a dutch oven or pot over medium heat. Add in garlic, ginger and sautée briefly until it just starts to brown. Add in the tamari, vinegar and fish sauce and simmer for a minute or so. Add the broth and dried mushrooms and simmer for 10 minutes. Taste for seasoning and feel free to add a little salt if need be (will depend on your broth itself!). If cooking your beef in the broth, you want to do so now: dip the thin strips in the broth until nice and brown. Remove and set aside.

Assemble your ramen by adding in your shirataki noodles and simmer for a couple more minutes. Divide among four bowls, top with your beef, mushrooms (or fresh bean sprouts), soft boiled eggs and scallions. Enjoy right away!

Agreed, those are the best shirataki noodles! I tried others with soy but they weren't as good. Can't wait to try!

Whole30 Tantanmen Ramen with creamy rich bone broth and juicy caramelized chicken. This healthy low carb ramen noodles come with loads of fresh vegetables and ramen toppings. It's easy and quick to enjoy a bowl of hot ramen noodle soup!

Whole30 Tantanmen Ramen

chicken thighs (, boneless)

chicken/poultry seasonings ((see notes))

tbsp avocado or olive oil

baby bok choy (, quartered (or baby spinach))

brown beech mushrooms (or enoki mushrooms)

bean sprouts ((optional))

medium size zucchinis (, spiralized)

scallions (, chopped)

tbsp tahini paste

cumin powder

⅛ tsp five spice powder

cashew butter butter

Toasted sesame seeds ((optional))

Chicken: Season chicken with poultry seasonings. See notes section for my recommendation. Grill them in a well-heated skillet with 1 tbsp oil until the chicken is completely cooked through, about 8-10 minutes. Set the chicken aside. Deglaze the skillet with 3-4 tbsp chicken stock and scrap off the brown bits. Pour the sauce over chicken. Cover the bowl and keep it warm.

Toppings: In the meantime, bring a large pot of water to boil. Lower the heat to simmering. Carefully and slowly add the eggs and low simmer for 6-7 minutes. Soak in cold water to stop cooking. Use the same water to blanch bok choy for 30 seconds and mushrooms and sprouts for 5-10 seconds. Soak them in cold water to stop cooking then set aside to drain well.

Paste and Broth: Prepare two large noodle bowls. Combine and stir-well Whole30 Tantanmen Ramen paste and divide the paste evenly over two bowls. Preheat chicken bone broth in a soup pot until it’s nice warm and hot ready to use.

Assemble: Add 1 cup chicken bone broth to each noodle bowl. Gently stir with a spoon or whisk to combine the paste and broth well. Add zucchini noodles, chicken, ramen toppings, and scallions. Drizzle the pan juice from the grilled chicken over the noodle bowl. Sprinkle with toasted sesame seeds, if using. Serve hot and immediately.

Made this paste and amended some chicken broth with miso, coconut aminos, rice vinegar, Vegemite, tons of sliced ginger, chopped scallions, celery, lemon peel, chopped tomato and daikon. Served with bok choy, woodear, chicken breast and vermicelli noodles. It was so so filling and so so delicious! Thank you!

This looks amazing! My one question for you is if it would be possible to substitute something else for the cashew/Macadamia butter? I’m allergic to tree nuts but would still love to try this. Any suggestions?

This is amazing. I used roasted pork belly, spinach because the store was out of baby bok, and Cremini mushrooms because I had them, and a mix of chicken and homemade beef broths. I’ll be making lots more of this with different variations. Thanks for the great recipe!

Fantastic and easy! Whole family loved this ramen. Thank you!!

Was delicious, and simple! Really loved it!

This was amazing! I replaced baby bok choy with seaweed, added powdered ginger and garlic salt because I enjoy extra heat and couldn’t find the exact same bone broth as in the recipe. I am so thankful for you sharing this recipe! It’s gotten me and my boyfriend through day 14 &amp; 15 of Whole30!

I made this last night and it was a hit. Great for me as I have a nightshade allergy and for my sister who has a gluten allergy. The taste is wonderful. Note: as someone with a nightshade allergy, I did skip the chili powder when seasoning the chicken. Thank you for this recipe and I will keep looking through your recipes for more nightshade-free options :)

That broth is so rich and creamy that I could almost call it a dish of its own - so yummy!

Your pictures are so beautiful and this recipe looks delicious. I'm adding all of these ingredients to our shopping list and can't wait to try this one!

Wow, I just love this recipe! It is so good. Brilliant work!

This was delicious and so easy to make!  All of your recipes are winners!

What a gorgeous looking bowl of ramen!  I want this for dinner tonight!!! Pinning to try next week... so excited, thank you!

https://www.youtube.com/watch?v=Wk_C3b8S_G4

Whole30 Tantanmen Ramen (Paleo, Gluten-Free, Soy-free, Easy)// What to do when you crave Japanese ramen noodle soup in the middle of a cold winter? How about a low carb and guilt-free Whole30 Tentenman Ramen! My tentenman comes with juicy caramelized chicken and crunchy colorful vegetables in a rich and creamy ramen broth.

This Whole30 tantanmen ramen is soyfree and gluten free. Perfect for Paleo Asian food lovers. To make the ramen extra healthy and lower in carbs, I use spiralized zucchini noodles and loads of fresh veggies, bean sprouts, and mushrooms! For the broth I use a store-bought version from Kettle and Fire chicken bone broth but homemade chicken bone broth will just be as fabulous!

Don't get fooled by the picture thinking it takes hours to make. When you see the recipe, you'll be surprised how a few humble ingredients can bring so much flavor to your dinner table and satisfy all your cravings. You can find the full recipe in link below. 

Download the full recipe: https://iheartumami.com/whole30-tantanmen-ramen/

If you like this video give me a "Thumbs Up" &  hit the SUBSCRIBE button for more videos: https://www.youtube.com/c/iheartumami

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https://youtu.be/Wk_C3b8S_G4

Top 7 keto ramen recipes from across the web

The most viewed keto ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Keto Ramen Soup | The BEST Low Carb...

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Top 7 keto ramen recipes from across the web

The most viewed keto ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Ramen Soup | The BEST Low Carb...

Chicken Katsu Ramen Bowl (Keto/Pale...

Keto Ramen Noodles

Beef Keto Ramen

30 Minute Spicy Keto Ramen Bowl

Paleo & Keto Ramen (with shirataki ...

Whole30 Tantanmen Ramen

The most viewed keto ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine