Recipe: Keto Ramen

Ingredients

1 tablespoon sesame oil or vegetable oil
1 tablespoon garlic, minced
1 1-inch knob fresh ginger, sliced
3 tablespoons low-sodium soy sauce
4 cups chicken stock
1 teaspoon Swerve (optional)
1-2 teaspoons sea salt, to taste
1 small head baby bok choy, halved
6 ounces shirataki noodles, drained and rinsed
1 thigh per person or 1 breast per 2 people rotisserie or cooked chicken, sliced or cut into bite-sized chunks
1 handful mushrooms, sliced (optional)
½ cup scallions, sliced
to taste sesame seeds for garnish (optional)

Boil water in a pot and gently lower cold eggs into it, simmering for 6-8 minutes depending on desired yolk consistency.
Prepare an ice bath in a large bowl and transfer the eggs into it after cooking to stop the cooking process.
If marinating, whisk together warm water, soy sauce, rice vinegar, and Swerve in a medium bowl, then marinate the peeled eggs for at least 30 minutes.
In a large pot, heat oil until shimmering, then add garlic and ginger, cooking until softened.
Stir in soy sauce and cook for another minute before adding chicken stock, Swerve, and sea salt, bringing the mixture to a boil.
Simmer for 10 minutes, then add bok choy and simmer for an additional 5 minutes until tender.
Boil shirataki noodles in a separate saucepan for 2-3 minutes, then drain and rinse in cold water.
Divide the noodles between serving bowls, ladle the broth over them, and top with sliced chicken, bok choy, eggs, mushrooms (if using), and scallions.
Garnish with sesame seeds if desired and serve.

Servings

Calories

342

Total fat

15g

Total carbohydrates

26g

Total protein

43g

Sodium

4069mg

Cholesterol

236mg