Easy Keto Chicken Ramen

Ramen is probably the Japanese word for kick-ass soup. When it comes to soup, nothing is better than ramen. Nothing. FYI, this Keto Chicken Ramen is perfect for beating the keto flu if that is what you’re going through.

Yes, Ramen rules. Sorry Pho. I truly love you, please refer to my open letter.

BTW if you’re vegan, and looking for something more adapted to you, check out this Keto Peanut Butter Ramen !

An Open Letter To Soup. (Yes, seriously!)

“Dear Soup,

You are truly a life saver.

You tend to us when we are sick, you warm us up when we are cold, and you make us feel human again when the Canadian winter is beating the humanity out of us. However, most versions of you are disappointing.

Cabbage soup? Really?

Don’t even get me started on Tomato soup. A.K.A I accidentally watered down my marinara.

The younger me did not like you but the older me got to try the delicious asian versions of you. Wink wink.

Yes. Tom Yum soup and Pho are truly wonderful, but nothing can compete with Ramen. While Pho is mind blowing, and always leaves you wanting more, Ramen Provides.

Ramen is a warm hearty broth filled with fat and mind-blowing umami. It is rich in protein, served with a perfect soft-boiled egg and topped with crunchy fresh scallions. Ramen never leaves anyone unsatisfied.

That is why it is the King of soup. Take note, regular soup.

Sincerely,

Idriss”

Keto Chicken Ramen.

Today, I was hit with a pretty brutal Keto flu. I had serious brain fuzz and I could not concentrate. Not to mention I was drowsy and felt super weak. Typical Keto flu.

It hits me everytime I forget to eat, or don’t eat enough fat.

This Keto Ramen ended my flu. It was easy enough for me to make, even at the state that I was, and it gave me exactly what I needed: Fat, Minerals and Protein.

There exactly 3 things you need to respect to make it work:

1. Get an entire chicken. Organic & grain fed preferably, and cook it in a big pot of water to get all the fat & collagen into the broth.
2. Add to your broth 2 chicken broth cubes. This will tremendously enhance the flavour of your broth. Typical ramen is loaded with monosodium glutamate (msg) which is either directly added or extracted naturally from some kind of dry ingredient like kombu (dried kelp), katsuobushi (smoked fish) or iriko (cured sardines or anchovies).
3. Remove your chicken from the broth once the meat start falling of the bone and keep cooking the broth for another hour for it to reduce and concentrate in flavour.

Making ramen can be time consuming, however, you are not doing any of the work. The chicken is.

The Recipe.

This recipe would simply not have been possible if it wasn’t for the existence of Shirataki Noodles. They have almost no carbs, and taste exactly like noodles.

Exactly.

What is the point of noodles anymore?

I wonder.

P.S. If you are a fan of ramen, I am sure you will like this refreshing Keto Pho (Vietnamese Noodle Soup).

Check it out!

Here is your recipe

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4.46 from 11 votes

Keto Chicken Ramen

This is an easy recipe for ramen, that requires very little work and is immensely satisfying.

Course Dinner/Lunch

Cuisine Keto / Low Carb

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 4 Servings

Calories 484kcal

Author Idriss

Ingredients

• 1 small organic chicken about 3lbs
• 12 cups water
• 2 organic chicken broth cubes we use organic cubes or powder that are ALSO free of hydrogenated oils.
• 4 large eggs
• 2 tbsp salt
• 2 packs shirataki noodles about 1 lbs in total
• 6 green onions chopped
• 4 tbsp Gluten-free soy sauce

Instructions

• In a large pot, bring your water to a boil and add your chicken to it. Lower the heat to medium low, add your chicken stock cubes and salt. Cover and cook for 1 hour and 15 minutes.
• Remove your chicken from the pot, leave your broth uncovered and let it simmer for another 45 minutes on low heat. Once your broth is ready, pass through a strainer to get rid of any impurities.  
• Once your chicken has cooled down, strip the carcass of all its meat and place it in a bowl. 
• In a medium pot, bring 4 cups of water to a boil and carefully place your 4 eggs in there. Cook for exactly 6 minutes for perfectly runny egg yolks.

It's Ramen Bowl Building Time

• For each bowl, place half a pack of shirataki noodles, one tbsp of soy sauce, as much chicken as you like, one soft boiled egg cut in half of course and a handful of chopped green onions.
• Serve & Enjoy!

Notes

Please keep in mind that while this recipe is crafted for 4 bowls of ramen, the broth itself is not. As a result, you will have lots of leftover chicken broth (another 4-5 bowls). I made this with the purpose of having ramen broth for the entire week. 

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Nutrition

Calories: 484kcal | Carbohydrates: 7.6g | Protein: 44g | Fat: 31g | Saturated Fat: 8.6g | Fiber: 3.2g

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