CARNIVORE RAMEN: My NEW Noodle Technique Changes EVERYTHING!

Ingredients

• 2 cup Chicken Breast (cut into 1‑inch pieces; can use ground chicken, leanest possible)
• 2 tablespoon Beef Gelatin (unflavored; beef gelatin preferred for flavor)
• 1 piece Large Egg (room temperature)
• 2 oz Cream Cheese (softened to room temperature)
• 0.5 teaspoon Baking Soda (helps tenderize the chicken)
• 1 pinch Salt (large pinch; adjust to taste)
• 1 teaspoon Turmeric Powder (optional, for yellow color)
• 6 tablespoon Egg White Powder (dry protein; provides structure; do not substitute with liquid egg whites)
• 4 cup Chicken Bone Broth (homemade or store‑bought, gelatinous)
• 1 teaspoon Shrimp Powder (optional, adds umami)
• 2 teaspoon White Vinegar (optional, cuts fattiness)
• 1 teaspoon Redbat Fish Sauce (or carnivore soy sauce)
• 1 teaspoon Bacon Grease (adds traditional ramen fat)
• 2 piece Ramen Egg (soft‑boiled 6 minutes, peeled)
• 2 stalk Green Onions (optional, thinly sliced for garnish)
• 1 sheet Nori Seaweed (optional, torn into strips)

Instructions

1. Prepare Chicken Base

   Cut chicken breast into 1‑inch pieces and place in the food processor bowl. Sprinkle baking soda and a pinch of salt over the chicken.

   Time: PT5M

2. Blend Chicken to Paste

   Pulse a few times, then run the processor until the chicken forms a completely smooth paste, scraping down the sides as needed.

   Time: PT5M

3. Add Egg

   Crack the large egg into the processor and blend until fully incorporated.

   Time: PT1M

4. Incorporate Gelatin

   With the processor running, slowly sprinkle the beef gelatin, adding a little at a time to avoid clumps, until fully mixed.

   Time: PT2M

5. Add Cream Cheese and Turmeric

   Add softened cream cheese and, if using, the teaspoon of turmeric powder. Process until the mixture is smooth and uniform.

   Time: PT2M

6. Add Egg White Powder

   Turn the processor on low and slowly add egg white powder one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Scrape the sides as needed.

   Time: PT3M

7. Adjust Consistency

   If the batter is too thick to pipe, add 1–2 tablespoons of water until it drops off a spatula like thick icing.

   Time: PT1M

8. Pipe Noodles onto Sheet

   Fit the piping bag with a small round tip, fill with the batter, and pipe long, curly strands onto a parchment‑lined cookie sheet, spacing them a few centimeters apart.

   Time: PT5M

9. Bake Noodles

   Preheat oven to 300°F (150°C). Bake the sheet for 6–7 minutes, or until the noodles are firm to the touch but still slightly pliable.

   Time: PT7M

   Temperature: 300°F

10. Prepare Broth

    While noodles bake, pour chicken bone broth into a saucepan, add shrimp powder (if using), white vinegar, fish sauce, and bacon grease. Bring to a rolling boil, then reduce to a gentle simmer.

    Time: PT10M

    Temperature: Boiling

11. Soft‑Boil Ramen Eggs

    In a separate pot, bring water to a boil, lower eggs gently, and cook for exactly 6 minutes. Transfer to ice water, peel, and set aside.

    Time: PT6M

    Temperature: Boiling

12. Assemble Bowl

    Place baked noodles into the hot broth for 1–2 minutes to re‑heat. Transfer noodles and broth to serving bowls, top with a soft‑boiled egg, sliced cooked chicken breast, optional green onions and nori, and a drizzle of extra bacon grease if desired.

    Time: PT5M

    Temperature: Hot

Nutrition Facts

Calories

620

Protein

45g

Carbohydrates

5g

Fat

35g

Fiber

0g