Keto Ramen Recipe
KETO Ramen Recipe is a easy Japanese recipe that serves 1. 80 calories per serving. Recipe by Joe Duff - The Diet Chef on YouTube.
Prep: 7 min | Cook: 8 min | Total: 20 min
Cost: $68.03 total, $68.03 per serving
Ingredients
- 1 package Tofu Shirataki Noodles (200 g, found in the organic refrigerated section)
- 1 tablespoon Salt (for washing noodles)
- 2 cup Low‑Calorie Chicken Broth (low sodium, low fat)
- 0.5 teaspoon Onion Powder
- 0.25 teaspoon Garlic Salt
- 0.25 teaspoon Garlic Powder
- 0.25 teaspoon Nutritional Yeast Flakes
- 1 pinch Ground Ginger
- 1 pinch Black Pepper
- 1 packet Top Ramen Seasoning Packet (original flavor packet from a standard Top Ramen package)
Instructions
Rinse Shirataki Noodles
Place the shirataki noodles in a colander, rinse under warm running water, sprinkle 1 tablespoon of salt over them and continue rinsing for about 30 seconds. Drain well and set aside.
Time: PT2M
Heat Broth
Add 2 cups of low‑calorie chicken broth to the large pot and bring to a rolling boil over medium‑high heat.
Time: PT5M
Temperature: boiling
Prepare Seasoning Mix
While the broth heats, combine ½ tsp onion powder, ¼ tsp garlic salt, ¼ tsp garlic powder, ¼ tsp nutritional yeast flakes, a pinch of ground ginger, and a pinch of black pepper in the small mixing bowl. Stir until evenly mixed.
Time: PT2M
Cook Noodles and Add Flavor
Add the rinsed shirataki noodles and the prepared seasoning mix to the boiling broth. Sprinkle in the Top Ramen seasoning packet. Stir occasionally and simmer for 3 minutes.
Time: PT3M
Temperature: boiling
Serve
Turn off the heat, ladle the hot ramen into a bowl, and enjoy immediately.
Time: PT1M
Temperature: hot
Nutrition Facts
- Calories
- 80
- Protein
- 5 g
- Carbohydrates
- 7 g (4 g fiber)
- Fat
- 1 g
- Fiber
- 4 g
Dietary info: Low Calorie, High Fiber, Low Carb, Gluten-Free (if using gluten‑free broth), Pescatarian‑friendly
Allergens: Wheat (in seasoning packet), Soy (possible in broth)
Ingredient Substitutions
- Instead of Tofu Shirataki Noodles: Konjac noodles, Zucchini noodles
- Instead of Salt: Sea salt
- Instead of Low‑Calorie Chicken Broth: Vegetable broth, Water with bouillon cube
- Instead of Onion Powder: Finely minced fresh onion
- Instead of Garlic Salt: Garlic powder + regular salt
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Nutritional Yeast Flakes: Parmesan cheese (if not vegan)
- Instead of Ground Ginger: Fresh grated ginger
- Instead of Black Pepper: White pepper
- Instead of Top Ramen Seasoning Packet: Homemade seasoning blend (as prepared above)
Equipment Needed
- Large Pot
- Colander
- Small Mixing Bowl
- Measuring Spoons
- Wooden Spoon or Ladle
Critical Steps — Do Not Skip
- Rinse shirataki noodles thoroughly with salt to remove odor.
- Bring the broth to a full boil before adding noodles.
- Cook noodles only 3 minutes to keep them firm.
Chef Tips from the Video
- Finish with a drizzle of toasted sesame oil for a nutty aroma.
- Add a handful of fresh spinach or bok choy for extra nutrients.
- For extra protein, stir in a soft‑boiled egg or shredded cooked chicken.
Troubleshooting
Noodles still have a strong konjac odor after rinsing.
Add a splash of rice vinegar or a pinch more salt during the rinse and let the noodles sit for an extra minute.
Soup tastes bland.
Increase the amount of Top Ramen seasoning packet or add a dash of soy sauce or hot sauce.
Broth is too salty.
Dilute with an extra ½ cup of low‑sodium broth or water and adjust seasoning accordingly.
Noodles become mushy.
Reduce cooking time to 2 minutes and remove the noodles as soon as they are heated through.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; shirataki noodles become rubbery after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Rinse and store shirataki noodles in a bowl of water in the fridge for up to 24 hours.
- Pre‑measure the dry seasoning ingredients and keep them in a small zip‑top bag.
- Prepare the chicken broth ahead of time and reheat when ready.
Frequently Asked Questions
What is the cultural significance and history of low‑calorie shirataki ramen in American college cuisine?
Shirataki ramen has become popular among college students as a low‑calorie, low‑carb alternative to traditional instant ramen, reflecting the growing interest in health‑focused convenience foods on campuses across the United States.
What are the traditional regional variations of ramen in Japanese cuisine compared to this low‑calorie version?
Traditional Japanese ramen varies by region—tonkotsu in Kyushu, miso in Hokkaido, shoyu in Tokyo—each using rich broths and wheat noodles. The low‑calorie version swaps wheat noodles for shirataki and uses a light chicken broth, creating a modern, diet‑friendly twist.
How is low‑calorie shirataki ramen traditionally served in Japanese ramen shops?
In Japanese ramen shops, the dish is served hot in a deep bowl with toppings like sliced pork, soft‑boiled egg, nori, and green onions. While the core broth and noodles are similar, the low‑calorie version typically omits fatty toppings and uses lighter seasonings.
What occasions or celebrations is ramen traditionally associated with in Japan, and does low‑calorie shirataki ramen fit into those contexts?
Ramen is a comfort food enjoyed year‑round in Japan, often eaten after late‑night study sessions or during winter festivals. The low‑calorie shirataki version fits modern health‑conscious celebrations, such as fitness challenges or diet‑focused gatherings.
What other Japanese dishes pair well with low‑calorie shirataki ramen?
Side dishes like edamame, cucumber sunomono, or a simple seaweed salad complement the light ramen, providing texture and additional nutrients without adding many calories.
What makes low‑calorie shirataki ramen special or unique in the broader Japanese‑inspired cuisine?
Its uniqueness lies in using konjac‑based shirataki noodles, which are virtually calorie‑free, and a broth that delivers flavor without the heavy fats typical of traditional ramen, making it ideal for weight‑watchers.
What are the most common mistakes to avoid when making low‑calorie shirataki ramen?
Common errors include not rinsing the noodles long enough, overcooking the shirataki (which makes them mushy), and adding too much seasoning, which can mask the delicate broth flavor.
Why does this low‑calorie shirataki ramen recipe use a seasoning packet from Top Ramen instead of a fully homemade broth?
The packet adds the familiar instant‑ramen flavor profile quickly, while the homemade broth keeps the calorie count low. Combining both gives a balance of authenticity and healthfulness.
Can I make low‑calorie shirataki ramen ahead of time and how should I store it?
Yes, you can prepare the broth and seasoning mix ahead. Store them separately in the refrigerator. Rinse and keep the noodles in water, then combine and heat just before serving.
What does the YouTube channel Joe Duff - The Diet Chef specialize in?
The YouTube channel Joe Duff - The Diet Chef focuses on creating nutritious, low‑calorie meals that are easy to prepare, often adapting popular comfort foods into healthier versions for weight‑loss and fitness enthusiasts.
How does the YouTube channel Joe Duff - The Diet Chef's approach to Japanese‑inspired cooking differ from other cooking channels?
Joe Duff emphasizes calorie counting, macro balance, and ingredient swaps (like shirataki noodles) while still preserving authentic flavors, whereas many other channels prioritize traditional recipes without a specific focus on diet optimization.
Last updated: August 31, 2026
