EASY KETO RAMEN RECIPE / HOW TO MAKE LOW CARB RAMEN NOODLE SOUP / DANIELA DIARIES

Ingredients

• 3 packs Shirataki Noodles (Refrigerated, low‑carb noodle alternative; rinse before use)
• 1.5 cups Organic Beef Bone Broth (Zero‑carb, keto‑friendly)
• 1 tablespoon Extra‑Virgin Olive Oil (For sautéing aromatics)
• 1 tablespoon Fresh Ginger (Peeled and grated)
• 3 cloves Garlic Cloves (Pressed or minced)
• 1 teaspoon Fresh Chili Paste (Zero carbs, adds heat)
• 1 tablespoon Fish Sauce (Umami boost, zero carbs)
• 0.25 cup Liquid Aminos (Low‑carb soy sauce alternative)
• 0.25 cup Rice Vinegar (Adds acidity)
• 4 ounces Crimini Mushrooms (Cleaned and sliced)
• 4 ounces Roast Beef Deli Slices (Pre‑cooked, thinly sliced)
• 2 stalks Green Onion (Sliced for garnish)
• 2 tablespoons Fresh Cilantro (Chopped, garnish)
• 2 large Eggs (Hard‑boiled and peeled)
• 0.5 teaspoon Salt (Adjust to taste)
• 0.25 teaspoon Black Pepper (Freshly ground)

Instructions

1. Prep All Ingredients

   Rinse the shirataki noodles under warm water, squeeze gently and set aside. Clean the crimini mushrooms with a damp paper towel and slice. Grate 1 tbsp fresh ginger, press 3 garlic cloves, slice green onions, chop cilantro, and cut the roast‑beef slices into bite‑size pieces. Hard‑boil the eggs using the egg cooker (about 10 min).

   Time: PT10M

2. Sauté Aromatics

   Heat 1 tbsp olive oil in the large pot over medium heat. Add the sliced green onions and sauté for 2 minutes until softened. Add the grated ginger and pressed garlic; cook another 1 minute, stirring constantly to avoid burning.

   Time: PT3M

3. Build the Broth

   Pour in 1.5 cups beef bone broth. Stir in 1 tsp chili paste, 1 tbsp fish sauce, ¼ cup liquid aminos, ¼ cup rice vinegar, ½ tsp salt, and ¼ tsp black pepper. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

4. Simmer with Mushrooms

   Add the sliced crimini mushrooms to the simmering broth. Reduce heat to medium‑low and let the soup simmer for 30 minutes, allowing flavors to meld and mushrooms to release their moisture.

   Time: PT30M

5. Cook the Roast Beef

   After the broth has simmered, add the bite‑size roast‑beef pieces. Stir and heat for 2 minutes just to warm through; the beef is already cooked.

   Time: PT2M

6. Prepare the Noodles

   While the broth finishes, break the rinsed shirataki noodles into bite‑size lengths, if desired, and set aside. No further cooking is needed.

   Time: PT3M

7. Assemble the Bowls

   Divide the noodles between two bowls. Ladle hot broth over the noodles, ensuring each bowl gets an even amount of mushrooms and beef. Halve the hard‑boiled eggs and place on top. Garnish with chopped cilantro, sliced green onion, and an extra dollop of chili paste if you like more heat.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

5 g

Fat

20 g

Fiber

2 g