Description
A delicious and easy-to-make keto ramen dish with shirataki noodles and a savory chicken broth.
Ingredients
Scale
- 4 cups chicken broth
- 2 large eggs
- 1 cup shirataki noodles
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion, sliced
- 1 cup spinach
- Salt and pepper to taste
- Optional toppings: sliced mushrooms, nori, or bok choy
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- While the broth is heating, prepare the shirataki noodles according to the package instructions. Drain and rinse them.
- Once the broth is boiling, add the soy sauce and sesame oil, mixing well.
- Gently add the shirataki noodles to the broth and let them simmer for about 5 minutes.
- In a small pot, bring water to a boil and gently add the eggs. Boil the eggs for 6-7 minutes for a soft-boiled texture.
- Remove the eggs from boiling water and place them in cold water to stop the cooking process. Once cooled, peel and slice them in half.
- Add the spinach and sliced green onion to the ramen broth, letting them wilt for about 2 minutes.
- Taste the broth and season with salt and pepper as desired.
- Serve the ramen in bowls, adding halved eggs on top and any optional toppings you prefer.
Notes
- Make sure to rinse the shirataki noodles well to remove the odor.
- This dish is customizable with various toppings based on personal preference.
- Prep Time: 10
- Cook Time: 15
- Category: Main dish
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 1g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Keto, Ramen, Low Carb, Shirataki Noodles, Healthy, Easy Recipe, Asian Cuisine