30 Minute Ramen, Low-Carb & Keto

Ingredients

• 2 liter Chicken Broth (low‑sodium, store‑bought or homemade)
• 2 tablespoon Dried Bonito Flakes (adds umami depth)
• 1 sheet Nori Seaweed (torn into strips for garnish)
• 100 gram Shiitake Mushrooms (pre‑sliced; can use dried rehydrated)
• 2 clove Garlic (minced)
• 10 gram Fresh Ginger (peeled and grated (about 1 tsp))
• 2 stalk Scallions (thinly sliced, both white and green parts)
• 1 tablespoon Soy Sauce (low‑sodium; can use tamari for gluten‑free)
• 0.5 teaspoon Salt (adjust to taste)
• 200 gram Shirataki Noodles (rinsed, drained, and patted dry)
• 2 large Eggs (soft‑boiled 8 min, peeled and halved)
• 1 teaspoon Sesame Seeds (toasted)
• 1 teaspoon Chili Oil (optional, for heat)

Instructions

1. Build the Broth Base

   Add chicken broth, dried bonito flakes, torn nori, sliced shiitake mushrooms, minced garlic, and grated ginger to a large pot. Bring to a gentle boil over medium‑high heat, then reduce to a simmer.

   Time: PT5M

   Temperature: medium‑high

2. Simmer for Flavor

   Let the broth simmer, partially covered, for 30 minutes so the umami from the bonito and shiitake fully infuses.

   Time: PT30M

   Temperature: medium

3. Soft‑Boil the Eggs

   While the broth simmers, bring a saucepan of water to a rolling boil. Gently lower the eggs in, boil for exactly 8 minutes, then transfer to a bowl of ice‑cold water for 2 minutes before peeling and halving.

   Time: PT10M

   Temperature: boiling

4. Prepare Shirataki Noodles

   Drain the shirataki noodles, rinse them under cold running water for 30 seconds, then pat dry with a paper towel.

   Time: PT3M

5. Season the Broth

   After 30 minutes, strain out the solids (optional) and return the clear broth to the pot. Stir in soy sauce and the measured salt, tasting and adjusting as needed.

   Time: PT2M

   Temperature: medium

6. Heat the Noodles

   Add the rinsed shirataki noodles to the hot broth and cook for 2‑3 minutes, just until warmed through.

   Time: PT3M

   Temperature: medium

7. Assemble the Ramen Bowls

   Divide the noodles and broth between two serving bowls. Top each with a halved soft‑boiled egg, sliced scallions, toasted sesame seeds, and a drizzle of chili oil if desired.

   Time: PT5M

   Temperature: hot

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

8 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Broth: Vegetable broth
• Instead of Dried Bonito Flakes: Dried shiitake powder, Fish sauce (small amount)
• Instead of Nori Seaweed: Wakame
• Instead of Shiitake Mushrooms: Button mushrooms, Portobello
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Scallions: Chives
• Instead of Soy Sauce: Tamari
• Instead of Salt: Sea salt
• Instead of Shirataki Noodles: Rice noodles, Traditional ramen noodles
• Instead of Eggs: Silken tofu (for vegans)
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Chili Oil: Sriracha

Equipment Needed

• Large Pot
• Saucepan (for eggs)
• Steamer Basket or Heat‑proof Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Ladle
• Bowls (serving)
• Tongs (optional)

Critical Steps — Do Not Skip

• Simmer the broth for a full 30 minutes to extract maximum umami.
• Soft‑boil the eggs for exactly 8 minutes and shock them in cold water.
• Rinse shirataki noodles thoroughly to remove packaging odor.
• Season the broth with soy sauce and salt after simmering.
• Assemble the bowl quickly to keep the broth hot.

Chef Tips from the Video

• For extra depth, add a splash of mirin or a dash of rice vinegar just before serving.
• Toast the sesame seeds in a dry skillet for 30 seconds to bring out nutty flavor.
• If you like spice, stir in a teaspoon of chili oil or a pinch of shichimi togarashi.

Troubleshooting

Storage

Refrigerator: Broth up to 3 days; peeled soft‑boiled eggs up to 2 days; noodles up to 5 days in sealed container.

Freezer: Broth freezes well for up to 2 months; do not freeze shirataki noodles.

Room temperature: Do not leave assembled ramen at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken broth a day ahead and store it in the refrigerator.
• Soft‑boil the eggs, peel, and keep them in cold water until ready to serve.
• Pre‑slice garlic, ginger, and scallions; store in airtight containers.

Frequently Asked Questions