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