Carnivore Ramen: My New Noodle Technique Changes Everything
CARNIVORE RAMEN: My NEW Noodle Technique Changes EVERYTHING! is a medium Japanese (Carnivore/Keto Adaptation) recipe that serves 2. 620 calories per serving. Recipe by Chris Cooking Nashville on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr
Cost: $33.84 total, $16.92 per serving
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
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
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
Add Egg
Crack the large egg into the processor and blend until fully incorporated.
Time: PT1M
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
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
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
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
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
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
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
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
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
Dietary info: Carnivore, Keto, Gluten‑Free, Low‑Carb, High‑Protein
Allergens: Egg, Dairy (cream cheese), Gelatin (animal), Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Breast: Ground chicken, Turkey breast
- Instead of Beef Gelatin: Unflavored pork gelatin, Agar‑agar (use less)
- Instead of Large Egg: Pasteurized egg
- Instead of Cream Cheese: Mascarpone, Full‑fat Greek yogurt (use less)
- Instead of Baking Soda: Baking powder (use half amount)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Turmeric Powder: Paprika (for color)
- Instead of Egg White Powder: Whey protein isolate (use half amount)
- Instead of Chicken Bone Broth: Beef broth, Pork broth
- Instead of Shrimp Powder: Fish sauce powder, MSG (use sparingly)
- Instead of White Vinegar: Apple cider vinegar
- Instead of Redbat Fish Sauce: Soy sauce (if not strict carnivore)
- Instead of Bacon Grease: Tallow, Duck fat
- Instead of Green Onions: Chives
- Instead of Nori Seaweed: Kelp flakes
Equipment Needed
- Food Processor
- Piping Bag with Small Round Tip
- Parchment Paper
- Cookie Sheet
- Oven
- Saucepan
- Measuring Spoons
- Spatula
- Kitchen Scale (optional)
- Knife and Cutting Board
Critical Steps — Do Not Skip
- Achieving a completely smooth chicken paste in the processor
- Adding egg white powder slowly to avoid lumps
- Maintaining a pipe‑able batter consistency
- Baking noodles just enough to set shape without drying out
Chef Tips from the Video
- Use a kitchen scale for the chicken to ensure consistent texture
- For extra chewiness, add a pinch more baking soda next time
- A quick flash‑freeze of baked noodles on a tray before storing prevents them from sticking together
Troubleshooting
Batter is too thick and won’t pipe
Add water one tablespoon at a time until it reaches a thick‑icing consistency.
Lumps remain after processing
Stop the processor, scrape the sides, and continue blending; if needed, pass the mixture through a fine sieve before piping.
Noodles are too soft after baking
Extend baking time by 2‑3 minutes, watching closely to avoid over‑drying.
Storage
Refrigerator: Store baked noodles in an airtight container for up to 3 days; re‑heat in broth before serving
Freezer: Freeze baked noodles in a single layer, then transfer to a zip‑lock bag for up to 1 month
Room temperature: Do not store at room temperature longer than 2 hours
Make-Ahead Tips
- Bake the noodles ahead of time and store refrigerated; re‑heat in broth when ready
- Broth can be made up to 3 days in advance or frozen for 2 months
- Soft‑boiled eggs can be peeled and kept in a bowl of cold water in the fridge
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine and how does the carnivore chicken ramen noodles recipe from Chris Cooking Nashville reinterpret it?
Ramen originated in China and became a Japanese staple in the early 20th century, evolving into countless regional styles. Chris Cooking Nashville’s carnivore version strips out wheat flour, replacing it with a chicken‑gelatin noodle, thus keeping the comforting broth and toppings while adhering to a meat‑only, keto lifestyle.
What traditional regional variations of ramen exist in Japan and which elements does Chris Cooking Nashville keep or omit in his carnivore chicken ramen noodles?
Japan has shoyu, miso, tonkotsu, and shio ramen, each defined by broth type and toppings. Chris retains the rich bone broth and soft‑boiled egg but omits wheat noodles, soy‑based sauces, and vegetable toppings unless added optionally, focusing on animal‑based ingredients only.
How is traditional ramen traditionally served in Japan and how should the carnivore chicken ramen noodles be plated for an authentic experience?
Traditional ramen is served in a deep bowl with broth, noodles, sliced pork, menma, nori, and a soft‑boiled egg, eaten with chopsticks and a spoon for broth. For the carnivore version, place the baked chicken noodles in the bowl, ladle hot broth over them, add the egg, sliced chicken, a drizzle of bacon grease, and optional green onions and nori for a similar visual and textural experience.
What occasions or celebrations is ramen traditionally associated with in Japanese culture and can the carnivore chicken ramen noodles be served for those events?
Ramen is a popular comfort food for everyday meals, late‑night dining, and casual gatherings. It’s also enjoyed during festivals as a quick, warming dish. The carnivore chicken ramen noodles fit perfectly for low‑carb gatherings, keto diet celebrations, or any casual dinner where a hearty broth is desired.
What makes the carnivore chicken ramen noodles unique within the broader keto and carnivore cuisine traditions?
Most keto ramen substitutes use shirataki or cauliflower noodles. Chris Cooking Nashville’s method creates a protein‑dense noodle from chicken, gelatin, and egg white powder, delivering a chewy, noodle‑like texture while staying 100% animal‑based, which is rare in the carnivore community.
What are the authentic traditional ingredients for Japanese ramen broth and which optional ingredients does Chris Cooking Nashville suggest for added umami?
Traditional ramen broth may use pork bones (tonkotsu), chicken, or seafood, flavored with kombu, dried fish, and soy‑based seasonings. Chris adds shrimp powder, white vinegar, and redbat fish sauce (or his carnivore soy sauce) plus bacon grease to boost umami while keeping the broth animal‑only.
What other Japanese dishes pair well with the carnivore chicken ramen noodles from Chris Cooking Nashville?
Pair it with a simple carnivore miso‑less soup like chicken bone broth, a side of seared fatty fish, or a carnivore‑style gyoza made from ground pork wrapped in pork skin. A cold cucumber salad dressed with vinegar (if tolerated) also balances the richness.
What are the most common mistakes to avoid when making the carnivore chicken ramen noodles at home?
Common errors include over‑mixing the batter causing a gummy texture, adding egg white powder too quickly which creates lumps, baking the noodles too long resulting in hard strands, and not seasoning the broth enough before serving. Follow the critical steps and taste the broth early.
Why does this carnivore chicken ramen noodles recipe use egg white powder instead of liquid egg whites for binding?
Egg white powder provides dry protein that absorbs moisture from the chicken mixture, creating a firm yet flexible structure once baked. Liquid egg whites add too much water, preventing the noodles from holding shape and resulting in a soggy texture.
Can I make the carnivore chicken ramen noodles ahead of time and how should I store them?
Yes. Bake the noodles, let them cool, then store in an airtight container in the refrigerator for up to three days. Re‑heat by dropping them into hot broth for a minute before serving. They also freeze well for up to a month; thaw in the fridge before reheating.
What does the YouTube channel Chris Cooking Nashville specialize in?
Chris Cooking Nashville focuses on carnivore and keto-friendly recipes, demonstrating how to create low‑carb, meat‑centric dishes that mimic traditional comfort foods while providing detailed technique explanations and equipment recommendations.
How does the YouTube channel Chris Cooking Nashville's approach to carnivore cooking differ from other carnivore cooking channels?
Chris emphasizes recreating classic dishes (like ramen) using innovative meat‑only techniques such as chicken‑based noodles and detailed equipment hacks, whereas many other carnivore channels stick to simple steaks or burgers without attempting complex textures.
Last updated: August 31, 2026
