Keto Recipes

Keto Ramen

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Ingredients

For Soup

  • 1 tablespoon oil

  • 1 onion, sliced

  • 1 tablespoon fresh grated ginger root

  • 4 garlic cloves, pressed or finely minced

  • 1 tablespoon chili garlic sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon fish sauce

  • ½ cup low sodium soy sauce

  • ¼ cup rice vinegar

  • 4 ounces shiitake mushrooms, stems removed and sliced

  • ½ – ¾ pounds baby bok choy, sliced into quarters lengthwise

  • 1 pound roasted whole chicken (or drumsticks, etc)

  • 4 cups low sodium chicken broth

  • 1 cup water

  • 2 packages Shirataki noodles

For Ramen Egg**

  • 4-6 eggs

  • 1 cup soy sauce

  • 1/2 cup mirin

  • 1/2 cup sake

  • 1/4 cup sugar

Optional:

  • leeks

  • kombu

  • bonito

  • garlic

  • ginger

Additional toppings (optional):

 

  • sliced green onion

  • cilantro

  • chili

  • garlic sauce

  • sesame seeds

  • lime wedges

  • Kombu


Instructions

To prepare the ramen egg

Simmer on low for 20 minutes: 2 parts soy sauce, 1 part mirin, 1 part sake, .5 parts sugar (can also add leeks, kombu, bonito, slices garlic & sliced ginger)

  1. Prepare an ice bath by filling a bowl with ice and water.

  2. Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for seven minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes.

  3. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. Feel to set aside some extra sauce here to use later as Tare. If keeping longer, discard the marinade and store in the refrigerator up to 3 days.

  4. Reheat the egg in the ramen broth (don’t leave in the broth very long before serving or the egg will overcook).

To prepare the noodles:

  1. Rinse with water liberally then add to soup at very end

To prepare soup:

  1. Heat a large pot or dutch oven over medium high heat.

  2. Add the oil and heat until glistening.

  • Add the onion and saute until starting to soften, about 5 minutes.

  • Add the sliced mushrooms and saute for another 2-3 minutes.

  • Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don’t burn.

  1. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer. You can proceed immediately to the next steps, or simmer longer to improve the flavors. I usually do about an hour simmering here, with lid on.

  1. Take out your chicken and shred it with two forks. Add it to the broth along with the bok choy and shirataki noodles and cook for 3-5 minutes. Remove from heat and serve.

To serve the ramen Top soup with ramen egg, sliced green onions, cilantro, sesame seeds, kombu, or a spoonful of Tare sauce from earlier, as desired.

Notes

*To combine in the last steps, what I usually do is heat up a smaller saucepan, pour in the amount of broth for 1 or 2 servings, then add the bok choy, chicken, and noodles and cook for a few minutes. This way you can keep leftovers and not have the chicken/bokchoy/noodles get gross. Just keep everything separate until you’re heating up a bowl.

**The egg is optional but I really recommend it. If you don’t have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.

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