What Makes This Recipe So Good
A warm, hearty broth that’s rich in protein and low in carbs. This is the satisfying dish you need to get through the winter.Some keto-fied recipes out there are good but don’t come close to what they’re “supposed” to be. Not this one! The textures and flavors in our keto ramen recipe actually mimic the real thing.The homemade ramen broth makes a great freezer meal! Store it in an airtight container and it will be good for up to 3 months. Freeze the broth on its own, though – freezing the shirataki noodles makes them inedible.Store leftover ramen in an airtight container in the refrigerator up to 3 days.
Key Ingredients
Bok Choy – Bok choy is a leafy green vegetable that’s an excellent source of vitamin A and dietary fiber, which is perfect when you’re not eating a lot of carbs. It tastes a little like cabbage and has juicy, crunchy texture.
Chef’s Tips
Make the ramen egg marinade once and use it for multiple batches! Store it in an airtight container in the refrigerator and it will last for up to 3 weeks.This keto ramen recipe can also be made with roast beef and beef broth instead of chicken.If the shirataki noodles have a slightly fishy smell when you first open the package, don’t worry. The water in the package just absorbed the odor of the konjac root. Drain and rinse the noodles once you open the package, and the smell will go away!How do you know the shirataki noodles are cooked through? They’ll squeak a little when you stir them.
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Keto Tuna SaladKeto Egg Salad20 Delicious Keto Breakfast RecipesKeto Meat PieKeto GravyWhole30 Breakfast Casserole with Sausage, Eggs, Spinach, and Mushrooms (Keto)Keto TrufflesKeto GranolaEverything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)Keto Broccoli Cheese Soup
