{"id":188020,"title":"Keto ramen","modified":"2026-10-06T14:28:51+02:00","plain":"A keto ramen that swaps wheat noodles for konjac or kelp noodles, in a light chicken and seaweed broth.\n\n\n\nThe 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.\n\n\n\nWhat is keto ramen?\n\n\n\nClassic 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.\n\n\n\nThe 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.\n\n\n\nFor a change: Chickpea and cauliflower curry.\n\n\n\nA quicker preparation\n\n\n\nTraditional 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.\n\n\n\nSoy 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.\n\n\n\nThe main ingredients\n\n\n\nThin 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.\n\n\n\nAlso discover: Cauliflower couscous.\n\n\n\nSea 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.\n\n\n\nFresh 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.\n\n\n\nAlso try: Chicken with Parma ham.\n\n\n\nTechnique and serving tips\n\n\n\nTextures 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.\n\n\n\nFor the traditional version with wheat noodles, here is my ramen recipe.\n\n\n\nBrowse all my keto recipes.\n\n\n\nPrepare 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.\n\n\n\n\n\n\tKeto Ramen\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 portion thin konjac noodles (thick ones are not very pleasant in this soup)or kelp noodles600 ml water1 large chicken thigh fillet (organic, free-range) (or 2 small ones)40 g sea spaghetti1 to 2 teaspoons soy sauce or tamari2 drops fish sauce (sugar-free)1 dash rice vinegar1 small piece ginger (fresh)40 g sea spaghetti2 leaves bok choy2 handfuls mung bean sproutsFor the garnish2 boiled eggs2 cloves garlic1 piece ginger (fresh)2 tablespoons soy sauce or tamari1 tablespoon rice vinegar\t\n\t\n\t\tGarnishGrate a piece of ginger, crush the garlic and mix everything with the vinegar and soy sauce (or coconut aminos) in a bag.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.SoupTake 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.Grate the ginger and cut up the chicken, then add them. Cook everything for about ten minutes.Rinse the mung bean sprouts under hot running water. Chop the bok choy. Add the white parts to the soup.Rinse the noodles under cold running water.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.Fill the bowls and place two egg halves in each bowl.\t\n\t\n\t\tKonjac noodles work well in many recipes: with chicken, with shrimp or as a side dish.\nEquipment: soup pot, box grater, colander or small sieve.\n\t\n\t\n\t\tSoupes et bouillonsJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/188020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=188020"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/188020\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/184860"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=188020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=188020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=188020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}