Keto Ramen

This keto ramen brings together konjac noodles, chicken, and sea spaghetti in a broth topped with marinated eggs, bok choy, and crunchy sprouts.

5/5 (3)

Cook Time: 15

Total Time: 15

Course: Soups and broths

Cuisine: Japanese

Servings: servings

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

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.

Konjac noodles work well in many recipes: with chicken, with shrimp or as a side dish.

Equipment: soup pot, box grater, colander or small sieve.

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