If you’re a fan of noodles then this keto ramen recipe is just like a classic and DELICIOUS KETO RAMEN noodle bowl, but made super healthy! We used shirataki noodles in this version instead, which taste more authentic.
IS RAMEN KETO?
- As it’s made with wheat-based noodles, so most ramen will not be keto. But the good news is that we have found a way through which you can easily make it keto friendly!
WHY YOU’LL LOVE THIS RECIPE
- Rich and flavorful broth
- Variety of options for the proteins and noodles
- Ready in just 25 minutes
- 7.9 grams net carbs per serving
- Low carb, keto, grain-free, dairy-free, and gluten-free
- 16 oz Shirataki noodles
- 1 tbsp Olive oil (divided)
- 1 lb Sirloin steak (1/4 inch thickness)
- 2 cloves Garlic (minced)
- 1 tbsp Fresh ginger (minced)
- 1 cup Shiitake mushrooms (thinly sliced)
- 4 tbsp Coconut aminos
- 1 tbsp Fish sauce
- 4 cups Beef broth
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 4 large Soft boiled eggs (halved)
- 1/4 cup Green onions (sliced)
- 1 whole Lime (cut in wedges)
- With black pepper and sea salt, season the steak. Put it aside.
- In a colander under cool running water, rinse the shirataki noodles very well.
- Boil a pot of water. Put noodles and boil for 3 mins. Rinse again very well under running water. Dry and put it aside.
- Over medium heat, heat 1 tbsp. of olive oil in dutch oven. In a single layer put steak and sear for 1-2 mins per side, until it’s cooked well. Put it ina plate and cut into smaller pieces. Cover to keep warm.
- Heat the remaining olive oil in the same dutch oven. Saute garlic and ginger for 2 mins, until it’s fragrant.
- Put broth, coconut, fish sauce, aminos, and sliced mushrooms. Bring to a gentle boil, then lower to medium-low heat and simmer for about 10 mins.
- By dividing the noodles equally into four bowls, assemble the ramen . Then, add 1 cup of broth and top with four ounces of the cooked steak.
- If desired, Optional toppings (eggs, green onions, and lime wedges).
- Total Carbs10.8g
- Net Carbs7.9g