Keto Ramen Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb Japanese-inspired ramen with chicken, mushrooms, and egg in a ginger-garlic broth with zucchini noodles. All the umami flavor of traditional ramen without the carbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tsp olive oil
- 4 boneless chicken thighs (370g / 13 oz)
- 1 tbsp ginger (grated (6g))
- 1 garlic clove (minced)
- 1 medium red chilli (diced (14g))
- 1 3/4 cup chicken broth (400ml)
- 1 tbsp coconut aminos
- 1 tbsp toasted sesame oil
- 2.8 oz mushrooms (80g, I used shiitake)
- 2 large eggs
- 3.5 oz konjac noodles (100 g, or kelp noodles)
- 1 small bok choy (halved (100g / 3.5 oz))
- 1 zucchini (sliced with a julienne peeler (150g))
- 2 tbsp scallions (green part, sliced fine (10g))
- 1 tsp sesame seeds (option to toast)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1230mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1065mg
- Calcium
- 120mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.