Imagine for a minute, being in Japan. You need something to eat and you find a small authentic restaurant. You don’t know what anything is so you order the most popular dish.
When your meal arrives, you are treated to a big bowl of fragrant, beefy soup. Each bite is an explosion of tastes and texture.
Ramen soup is one of the most exciting meals you can have.
Well, now you don’t have to avoid this amazing dish because of your keto diet. This keto chicken “ramen” soup recipe tastes amazing and it will keep you on track to ketosis.
What About the Ramen Noodles?
Truly what makes ramen what it is would be the wheat-based noodles that fill the bowl. But, obviously, a bowl of carbs would throw off your macros very quickly.
Thankfully, this keto recipe utilizes one of the most natural noodles that is also extremely good for you: zucchini. If you can’t cut the zucchini into a nice uniform shape, I would recommend using a mandolin; then you won’t miss those wheat noodles at all.
Ramen: a Japanese Meal, an American Craze
Ramen may be one of the most traditional dishes you can find in Japan, but the USA has sure taken it for their own.
Ramen first became popular in America after the 1930’s when noodle pushcarts and street vendors were spreading across the country. Unfortunately, during WWII many of the ingredients were rationed and these street vendors were shut down.
Since the 1960’s, ramen has again become popularized and it continues to grow as one of America’s favorite meals.
The Many Ingredients to Put in Ramen
One of the best parts about ramen is the many toppings and ingredients that you can add to your soup. Our low carb recipe is a deliciously simple dish, but there are a few things that you can add to take it over the top.
Try some of these Keto ingredients in your ramen soup:
- Crispy Duck
- Barbecued Pork
- Green Onion
Alternatively, a fish-based ramen soup is also widely popular. Using a seafood broth in place of the chicken will give you a whole new dish to explore.
The deliciousness that is ramen meets the keto diet.
- 1 chicken breast, sliced
- 4 cups (960 ml) chicken broth (or chicken bone broth)
- 2 eggs
- 1 zucchini, made into noodles
- 1 Tablespoon ginger, minced
- 2 cloves of garlic, peeled and minced
- 2 Tablespoons (30 ml) gluten-free tamari sauce or coconut aminos
- 3 Tablespoons (45 ml) avocado oil, to cook with
- Pan-fry the chicken slices in the avocado oil in a large frying pan until cooked and browned.
- Hard boil the 2 eggs and slice in half.
- Add chicken broth to a large pot and simmer with the ginger, garlic, tamari sauce, and add in the zucchini noodles for 2-3 minutes to soften them.
- Divide the broth into 2 bowls, top with the boil eggs and chicken breast slices.
- Season with additional hot sauce or tamari sauce, to taste.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Calories: 502
- Sugar: 1 g
- Fat: 37 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g