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Keto Chicken Ramen In a Bowl served with soft-boiled egg and fresh green onions.

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


  • 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


  • 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!


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