Make this one, you guys! It comes together quickly, is great for you, and is SO YUMMY. Honestly, this is one of my favorite – probably top 3 – Whole 30 meals because it doesn’t feel like you are sacrificing in the slightest!Īnd I always love the Asian inspired options. The soft boiled egg on top is such a key step – it not only brings flavor to the broth, but an even deeper layer of rich unctuousness from the yolk. Honestly, I thought I would miss the regular ramen noodles like crazy because…noodles, nahmean?…but I was actually super satisfied with the zoodles! They have a very mild flavor and an al dente bite that makes it feel like you’re slurping up a big bowl of noods. This ramen takes a few non-traditional turns with the curry paste + coconut milk broth and the fact that we are using zucchini noodles instead of regular! It’s not quite as authentic as the places that simmer their broth for five years and add toppings like pork cheek or something awesome and crazy like that, BUT – this one goes down in like half an hour and tastes pretty insanely delicious, so I’ll take it! If you are a fan of ramen, I am sure you will like this refreshing Keto Pho (Vietnamese Noodle Soup).There are few things I love more than a big bowl of flavorful, delicious ramen – the kind where broth is so deep and flavorful that it’s almost rich. They have almost no carbs, and taste exactly like noodles. This recipe would simply not have been possible if it wasn’t for the existence of Shirataki Noodles. Making ramen can be time consuming, however, you are not doing any of the work. Remove your chicken from the broth once the meat start falling of the bone and keep cooking the broth for another hour for it to reduce and concentrate in flavour.Typical ramen is loaded with monosodium glutamate (msg) which is either directly added or extracted naturally from some kind of dry ingredient like kombu (dried kelp), katsuobushi (smoked fish) or iriko (cured sardines or anchovies). This will tremendously enhance the flavour of your broth. Add to your broth 2 chicken broth cubes.Compose 4 large bowls of soup, adding of the noodles, broth, scallions, and eggs to each bowl. Add shirataki noodles and chicken to the hot broth and cook until they are heated through. Add shirataki noodles to a colander and rinse with water. Organic & grain fed preferably, and cook it in a big pot of water to get all the fat & collagen into the broth. Use the dark end as well as the light ends. There exactly 3 things you need to respect to make it work: It was easy enough for me to make, even at the state that I was, and it gave me exactly what I needed: Fat, Minerals and Protein. It hits me everytime I forget to eat, or don’t eat enough fat. Not to mention I was drowsy and felt super weak. I had serious brain fuzz and I could not concentrate. Today, I was hit with a pretty brutal Keto flu. It is rich in protein, served with a perfect soft-boiled egg and topped with crunchy fresh scallions. Ramen is a warm hearty broth filled with fat and mind-blowing umami. While Pho is mind blowing, and always leaves you wanting more, Ramen Provides. Tom Yum soup and Pho are truly wonderful, but nothing can compete with Ramen. The younger me did not like you but the older me got to try the delicious asian versions of you. A.K.A I accidentally watered down my marinara. However, most versions of you are disappointing.ĭon’t even get me started on Tomato soup. You tend to us when we are sick, you warm us up when we are cold, and you make us feel human again when the Canadian winter is beating the humanity out of us.

I truly love you, please refer to my open letter.īTW if you’re vegan, and looking for something more adapted to you, check out this Keto Peanut Butter Ramen !Īn Open Letter To Soup. FYI, this Keto Chicken Ramen is perfect for beating the keto flu if that is what you’re going through. When it comes to soup, nothing is better than ramen. Ramen is probably the Japanese word for kick-ass soup.

Keto ramen zoodles