"This delicious Keto Chicken Ramen dish is simple to prepare and is full of flavour. Fun for the kids loaded with noodles and broth."
Easy Keto Chicken Ramen – Japanese Noodle Soup
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A Note from Feedfeed
Ramen is one of the most satisfying noodle dishes out there. Especially in the fall or winter, it's the perfect all-in-one meal: it's soup, it's noodles, it has veggies, and it's customizable with eggs and different condiments. This version uses chicken stock as the base and gluten-free Konjac noodles made with corn and yams. This soup is what you need if you're following a keto-based diet.
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 14 ounce packages Konjac noodles
- 2 boneless skinless chicken breasts, or 4 thighs
- 1 head baby bok choy, sliced
- 1/2 yellow onion, diced
- 2 tablepoons sesame oil, plus more for serving
- 1 1/2 cups mushrooms, sliced
- 1 tablespoon garlic paste
- 1 1/2 teaspoon ginger paste
- 4 cups chicken stock
- 1/2 cup water
- 1/4 cup rice wine vinegar
- 1/4 cup tamari
- 2 tablespoons fish sauce
- 1 teaspoons chilli flakes
- 4 soft boiled eggs, for serving
- 2 spring onions, sliced for garnish
- Fresh bird eye chili, optional, for serving
- Sesame seeds, optional, for serving
- Fresh coriander, optional, for serving
Method
Step 1
Add sesame oil, onion, garlic, and ginger to a large sauce over medium-high heat. Saute for 2-3 minutes until fragrant. Drain and rinse the konjac noodles thoroughly.
Step 2
Ad konjac noodles and cook for 4-5 minutes until they get ‘squeaky’ (you’ll know it when it happens). This helps dry them out so they take on the dish's flavor.
Step 3
Add remaining broth ingredients and taste for salt and chili – this will depend on your chicken stock used and you may not need salt at all.
Step 4
Bring to the boil then turn down to a medium-low simmer.
Step 5
Add the chicken breasts and poach until just cooked. Depending on the size, this is usually 12 – 15 minutes, but I recommend using a thermometer and removing them when the middle just reaches 73C. Set aside to cool slightly, then slice in 1cm slices.
Step 6
Meanwhile, prepare your adds ons (slicing the chilli and spring onions, cutting the egg etc)
Step 7
Add the baby bok choy to the broth for 30 seconds until just wilted.
Step 8
Serve in deep bowls with noodles, broth and mushrooms, then top with chicken and boiled egg. Diners can choose which add ons they want to put on top!