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

Ingredient Substitutions

• Instead of Shirataki Noodles: Zucchini noodles, Spiralized cucumber
• Instead of Organic Beef Bone Broth: Chicken bone broth, Vegetable broth (if not strict keto)
• Instead of Extra‑Virgin Olive Oil: Sesame oil (use less), Avocado oil
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Garlic Cloves: Garlic powder (¼ tsp)
• Instead of Fresh Chili Paste: Sriracha (adjust amount), Gochujang (check carbs)
• Instead of Fish Sauce: Soy sauce (higher carbs), Tamari
• Instead of Liquid Aminos: Soy sauce (more carbs), Coconut aminos (slightly sweeter)
• Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
• Instead of Crimini Mushrooms: Shiitake mushrooms, Button mushrooms
• Instead of Roast Beef Deli Slices: Thinly sliced steak, Cooked chicken
• Instead of Green Onion: Yellow onion (more carbs)
• Instead of Fresh Cilantro: Parsley
• Instead of Eggs: Firm tofu cubes
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Garlic Press
• Measuring Cups
• Measuring Spoons
• Strainer
• Egg Cooker
• Ladle
• Spoon/Spatula

Critical Steps — Do Not Skip

• Cleaning and slicing the mushrooms properly to avoid grit.
• Simmering the broth with mushrooms for at least 30 minutes for depth of flavor.
• Rinsing and draining the shirataki noodles to remove the package liquid.
• Balancing the salty components (fish sauce, liquid aminos, rice vinegar) to avoid an overly salty broth.

Chef Tips from the Video

• Use fresh ginger instead of powder for a brighter, more aromatic broth.
• A squeeze of lime juice just before serving adds a pleasant contrast to the salty, spicy broth.
• Toast a few sesame seeds and sprinkle on top for extra texture (optional).

Troubleshooting

Storage

Refrigerator: Store broth in an airtight container for up to 3 days; keep noodles and toppings separate.

Freezer: Broth freezes well for up to 2 months; do not freeze noodles as texture changes.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the bone broth a day ahead and store it in the fridge; it deepens in flavor.
• Rinse and drain the shirataki noodles, then keep them in a sealed container with a splash of water.
• Hard‑boil the eggs earlier and keep them peeled in a small bowl of cold water.

Frequently Asked Questions