Ramen can be a meal in a bowl with its protein and vegetables, but the dish is typically high in carbs because of its noodles. With this recipe, you can have a satisfying bowl of ramen without much effort - and with hardly any carbs.
The way to slash carbs is to use NutriNoodles low-carb Shirataki Noodles. They have zero grams of net carbs, so you can save 20 to 40 grams of carbs per serving of ramen soup! They are ready to use after rinsing and cutting to the desired length - they can be a little long out of the package!
Adding generous amounts of chicken and egg keeps this recipe low-carb while boosting protein. You can also try it with shrimp, beef, pork, or tofu. The vegetables in the dish add fiber and make it more filling. You can add as many as you like and still keep it keto-friendly. Button or dried shiitake mushrooms, broccoli florets, and bamboo shoots are just a few possible additions.
To keep it gluten-free, you can use gluten-free soy sauce. If you need a vegan recipe, it’s okay to skip the chicken and egg, and add firm tofu instead. Just press the tofu to drain it well before using.
To soft-boil the eggs, bring 4 cups of water to a boil. Put the eggs in the pot and cook for 6 minutes. Then drain and rinse the eggs.
Recipe for Low-Carb Keto Chicken Ramen