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Chicken Keto Ramen

Keto ramen recipe & content provided by Joshua Weissman

Ramen is hands down one of my very favorite foods on the planet. It comes in many shapes and sizes. There’s Tonkotsu, shio, shoyu, and many others, all with a plethora of toppings and types of noodles. It’s one of those regional classics that takes the world by storm. This keto ramen recipe is a low-carb spin on this classic dish.

Related: 18 Recipes for Shirataki Noodles That’ll Blow Your Mind (Not Your Diet)

This keto ramen is a far cry from instant noodles: This recipe is real-deal ramen with a broth made from fatty and gelatinous bones. This keto ramen is not traditional in any way, but captures some of my favorite ramen flavors, uses classic toppings, and swaps rice noodles with shredded cabbage. It warms the soul, fills the belly, and it’s perfect for cold weather.

This keto ramen may teeter on the suspect zone in the Bulletproof Diet depending on your tolerance for fermented foods (coconut aminos) and nightshades (tomatoes). If you are sensitive to these food groups, this keto ramen is customizable with other more green-zone ingredients like steamed bok choy, shirataki noodles, broccoli sprouts, carrots, or green onions. Swap your chicken bone broth with beef bone broth to make this dish even more Bulletproof. The best part about keto ramen is that you can make it your own!

No instant noodles here: This paleo, Whole30, and keto ramen is loaded with nourishing bone broth and fiber-packed veggies for an easy low-carb meal.

Chicken Keto Ramen

Start to Finish: 45 minutes

Ingredients:

  • 4 cups chicken bone broth (try this recipe)
  • One 2-inch knob of ginger, peeled and sliced thinly
  • 3 tablespoons coconut aminos
  • 2 cups thinly shredded cabbage
  • 2 whole pastured eggs
  • 1/4 cup grape tomatoes, quartered (optional)
  • 1/2 cup cilantro leaves
  • 2 tablespoons grass-fed butter or ghee
  • Salt to taste
  • Pastured cooked meat, such as chicken (optional)

Instructions:

  1. Bring the chicken broth up to a steamy heat and add your ginger. Let steep for 15 minutes, then strain out. Add cabbage to the broth and cook until soft, about 5-8 minutes.
  2. While cabbage cooks, heat up a small pot of water over high heat until it reaches a rapid boil. Reduce to a light boil, then carefully add your eggs. Boil eggs for 6 minutes and 30 seconds, then plunge into an ice bath to cool down to room temperature.
  3. Stir coconut aminos into your chicken stock. Taste and add more seasonings if desired.
  4. Peel your soft boiled eggs and slice in half.
  5. Serve keto ramen very hot and top with butter, cilantro, egg halves, meat (if using), and tomatoes.

Serves: 2-4

Nutritional Information (Per Serving):

  • Calories: 108
  • Total Fat: 8.6g
  • Saturated Fat: 4.5g
  • Cholesterol: 97mg
  • Sodium: 850mg
  • Total Carbs: 4.4g
  • Fiber: .9g
  • Sugars: 2g
  • Net Carbs: 3.5g
  • Protein: 4g
  • Vitamin D: 12mcg
  • Calcium: 42mg
  • Iron: 1mg
  • Potassium: 105mg

Note on ingredients: Chicken is a “suspect” protein on the Bulletproof Diet because meat can come from birds that fed on moldy corn and soy, producing meat with lower-quality fat and more potential toxins. Use bone broth with pastured, local, organic chicken bones, and only enjoy it a few times per week. Cabbage can be moderately high in oxalates — a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, steam cabbage separately and drain the cooking water before incorporating in this recipe.

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