Description
A quick and easy recipe for keto-friendly ramen using konjac noodles and soft-boiled eggs.
Ingredients
Scale
- 4 cups chicken broth
- 2 servings of konjac noodles (or shirataki noodles)
- 2 large eggs
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- While the broth is heating, prepare the konjac noodles by rinsing them under cold water as per package instructions.
- Once the broth is simmering, add the rinsed konjac noodles to the pot.
- Let the noodles cook in the broth for about 2-3 minutes until they are heated through.
- In a separate pot, boil water and gently add the eggs. Cook the eggs for 6-7 minutes for soft-boiled eggs.
- Once the eggs are done, remove them from the boiling water and place them in an ice bath to stop cooking.
- After a few minutes, peel the eggs and slice them in half.
- Serve the ramen in bowls, garnished with the soft-boiled eggs, and add toppings such as sliced green onions or nori if desired.
Notes
- For added flavor, consider garnishing with sliced green onions or nori.
- Make sure to rinse the konjac noodles thoroughly to reduce their natural odor.
- Prep Time: 10
- Cook Time: 15
- Category: Soup
- Method: Simmering and boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 0g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg