Description
A delicious and healthy bowl of Keto Ramen, perfect for low-carb diets.
Ingredients
Scale
- 1 package konjac noodles
- 4 cups chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 green onions, sliced
- 2 soft-boiled eggs
- 1 cup spinach (or bok choy)
- Optional toppings: sliced mushrooms, seaweed, chili oil
Instructions
- Rinse the konjac noodles under cold water for about 2 minutes, then set aside.
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
- Pour in the chicken broth and soy sauce. Bring the mixture to a gentle simmer.
- Add the konjac noodles to the pot and cook for 3-5 minutes until heated through.
- Stir in the spinach and cook for another 2 minutes until wilted.
- To serve, ladle the soup into bowls. Top each bowl with a soft-boiled egg, sliced green onions, and any additional toppings you desire.
- Enjoy your warm and comforting Keto Ramen!
Notes
- This recipe is gluten-free if using tamari.
- Feel free to add more vegetables or protein to customize your ramen.
- Prep Time: 10
- Cook Time: 10
- Category: Soup
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: Bowl
- Calories: 250
- Sugar: 1g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 160mg