A keto ramen that swaps wheat noodles for konjac or kelp noodles, in a light chicken and seaweed broth.
The bowl steams, soy sauce adds its salty note, ginger enlivens the rising steam, and seaweed lends a briny depth. This keto ramen keeps the comfort of a big bowl of soup, but replaces wheat noodles with thin konjac noodles or kelp noodles. Allow 15 minutes of cooking time, plus 24 hours in the fridge for the marinated eggs. One to add to my keto main dishes.
What is keto ramen?
Classic ramen brings together a broth, alkaline wheat noodles, and a carefully developed balance of flavors. This keto version keeps the spirit of the bowl, but replaces wheat noodles with thin konjac noodles, often sold as shirataki, or kelp noodles. Chicken, bok choy, mung bean sprouts, and marinated eggs make it a warming meal that is very low in carbohydrates.
The broth stays light but well seasoned: 600 ml of water, soy sauce or tamari, and a splash of rice vinegar. Sea spaghetti cooks in it first, adding a distinct mineral quality, before the ginger and chicken go in. The toppings include eggs marinated in soy sauce, rice vinegar, garlic, and ginger, for a subtle touch of umami.
A quicker preparation
Traditional ramen often relies on a broth prepared separately over a long period. This version makes the broth on the spot, directly in the saucepan, with seasoned water, seaweed, aromatics, and chicken. The boneless chicken thigh, cut into pieces, is ready after about ten minutes, once cooked through.
Soy sauce or tamari adds saltiness and depth. Use sugar-free fish sauce in a very small quantity, just two drops, and taste before adding more: the seaweed already brings plenty of character. Each serving is estimated at 2 g of net carbs, a guideline that depends on the ingredients and is no substitute for reading labels, especially for condiments.
The main ingredients
Thin konjac or kelp noodles take the place of wheat noodles. Thin konjac noodles work better than thick ones and benefit from a thorough rinse under cold water to reduce the smell of the packing liquid. Boneless chicken thigh, cut into pieces, cooks in the broth in about ten minutes, adding protein and tender texture.
Sea spaghetti, a brown seaweed, adds briny depth and mineral flavor; check the packaging, as dried and rehydrated products require different preparation. Soy sauce or tamari colors and seasons the broth, fish sauce deepens its savory saltiness with just a few drops, and rice vinegar balances it with gentle acidity.
Fresh ginger brings a peppery note to the soup, while garlic mainly flavors the egg marinade. Bok choy combines crisp white stalks with tender leaves, and mung bean sprouts stay crunchy as a topping or can be cooked in the soup for a softer texture.
Technique and serving tips
Textures make the bowl. Konjac noodles stay pliable and slightly springy, without exactly mimicking the bite of wheat noodles; kelp noodles can be crunchier, depending on the brand. To maintain contrast, add the white bok choy stalks to the soup earlier, as the green leaves soften quickly, and add the sprouts at the last moment, or cook them in the soup for anyone advised to avoid raw sprouts.
For the traditional version with wheat noodles, here is my ramen recipe.
Browse all my keto recipes.
Prepare the eggs ahead of time, marinating them in the fridge for 24 hours, or up to 48 for a stronger flavor, and serve two halves per bowl. Thin shirataki noodles are available in Asian grocery stores, health food shops, and specialty aisles; the guide to Asian noodles will help you find your way. For more along the same lines, take a look at these Asian soups or a chintan ramen broth.
Keto Ramen
Ingredients
- 1 portion thin konjac noodles thick ones are not very pleasant in this soup
- or kelp noodles
- 600 ml water
- 1 large chicken thigh fillet (organic, free-range) or 2 small ones
- 40 g sea spaghetti
- 1 to 2 teaspoons soy sauce or tamari
- 2 drops fish sauce (sugar-free)
- 1 dash rice vinegar
- 1 small piece ginger (fresh)
- 40 g sea spaghetti
- 2 leaves bok choy
- 2 handfuls mung bean sprouts
For the garnish
- 2 boiled eggs
- 2 cloves garlic
- 1 piece ginger (fresh)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
Instructions
Garnish
- Grate a piece of ginger, crush the garlic and mix everything with the vinegar and soy sauce (or coconut aminos) in a bag.2 cloves garlic, 1 piece ginger (fresh), 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar
- Peel the cooled eggs and place them in the bag. Seal, leaving as little air as possible inside. Place the bag in a container (in case it leaks) in the refrigerator. Leave to marinate for one day, or two for a stronger flavor.2 boiled eggs
Soup
- Take the eggs out of the refrigerator and cut them in half lengthwise.
- Place a small saucepan of hot water on the stove. Add a teaspoon of soy sauce and the vinegar. Cook the sea spaghetti in it.600 ml water, 1 to 2 teaspoons soy sauce or tamari, 1 dash rice vinegar, 40 g sea spaghetti, 40 g sea spaghetti
- Grate the ginger and cut up the chicken, then add them. Cook everything for about ten minutes.1 small piece ginger (fresh), 1 large chicken thigh fillet (organic, free-range)
- Rinse the mung bean sprouts under hot running water. Chop the bok choy. Add the white parts to the soup.2 handfuls mung bean sprouts, 2 leaves bok choy
- Rinse the noodles under cold running water.1 portion thin konjac noodles, or kelp noodles
- Add the noodles and the green parts of the bok choy. If you like tender mung bean sprouts, add them to the soup as well. For crunchy mung bean sprouts, serve them as a garnish in the bowls.
- Reduce the heat. Add the fish sauce and taste. Finish with extra fish sauce or soy sauce.2 drops fish sauce (sugar-free)
- Fill the bowls and place two egg halves in each bowl.
