Keto Ramen Soup

27-Oct 2021, by Keto Mojo

Isn't a bowl of ramen noodles just the most comforting thing? I enjoy both healthy soups and comfort food. They are not only a delicious comfort food, but they are also high in nutritional value and can be customized to include different vegetables and proteins to keep you from getting bored.

There's something satisfying about a bowl of warm broth, chewy noodles, and thick cuts of fatty meat. The addition of a soft egg elevates it to the next level.

This recipe is courtesy of our wonderful partner Keto Mojo. You can now enjoy ramen noodles without being concerned about carbs.

I hope you'll try this recipe and let us know how it turns out.

Please see our suggestions for substitutions at the end.

• 2 boneless, skin-on half chicken breasts
• sea salt and freshly ground pepper
• 2 Tbsp coconut oil
• 2 heads baby bok choy, halved lengthwise
• 5 Tbsp gluten-free soy sauce, divided
• 2 Tbsp minced fresh ginger
• 1 Tbsp minced garlic
• 2 Tbsp mirin
• 6 cups chicken broth
• 4 large eggs, cold from the refrigerator
• 27 oz packs shirataki noodles, rinsed and drained
• 4 radishes, sliced very thin, reserved in ice water, then patted dry

For Garnish

• toasted white or black sesame seeds, for garnish (optional)
• 4 tsp gluten-free chili garlic sauce (optional)

1. Preheat the oven to 375°F (190°C). Season the chicken generously with salt and pepper.
2. In a large, deep sauté pan over medium heat, melt the coconut oil. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, 5 to 6 minutes. Flip and cook, 4 minutes more. Transfer the chicken to a baking dish, reserving the pan and its drippings, and roast until the chicken is cooked through, 15 to 18 minutes. Transfer to a plate.
3. Meanwhile, heat the pan with chicken drippings over medium-high heat. Add the bok choy, cut side down, and cook until it has a golden brown sear, 4 to 5 minutes. Add 1 tablespoon of the soy sauce, toss to coat, cover the pot and cook until soft when poked with the tip of a paring knife, 4 to 5 minutes. Transfer to a plate and cover to keep warm.
4. Heat the same pan over medium heat. Add the ginger and garlic and cook until softened 3 minutes. Stir in the remaining ¼ cup soy sauce and the mirin. Cook for 1 minute. Add the broth, cover, bring to boil, then remove the lid and let gently simmer, uncovered, for 10 minutes more. Season to taste with salt.
5. Fill a medium bowl with ice water. Fill a pot with enough water to cover the eggs (don’t add the eggs yet). Bring to a boil. Gently lower the eggs into the boiling water, lower the heat, then let simmer for 8 minutes. Immediately transfer the eggs to the ice water. Cool until cool enough to handle, 5 minutes. Carefully peel and halve the eggs lengthwise. Set aside.
6. To serve, slice the chicken into thin pieces. Divide the noodles into four large bowls. Add the sliced chicken and hot ramen broth. Top with bok choy, radish slices, and soft-boiled eggs. Garnish with sesame seeds and chili sauce.

• Other garnishes; Try jalapeno slices, spring onions slices, fresh mint, cilantro sprigs, bean sprouts, and/or nori strips.
• This dish contains a trace of mirin (rice wine); if you prefer to avoid the residual sugar, use 1 tablespoon rice wine vinegar instead.
• You can also use coconut aminos instead of soy sauce and omit mirin.
• This recipe also includes instructions for soft-boiled eggs; hard-boiled eggs should be cooked for three minutes longer.
• Other low carb noodles can be used: Newdles, Miracle Noodle, Palmini, even zucchini noodles.

Recipe: Keto Mojo / Eric Lundy

Photography: Erin Ng