Keto Chicken Ramen Soup

Embark on a flavorful journey with this Keto Chicken Ramen Soup, a low-carb twist on the beloved Japanese classic! Packed with tender shredded chicken, savory shiitake mushrooms, and vibrant bok choy, all simmered in an aromatic broth infused with garlic, ginger, soy sauce, and a hint of heat from red chili flakes, this soup is both comforting and keto-friendly. Zucchini noodles (zoodles) replace traditional ramen, keeping carbs in check while adding a delightful texture. Topped with a soft-boiled egg and fresh green onions, this guilt-free, gluten-free ramen is perfect for cozy nights or meal prepping. Quick to prepare in just 45 minutes, it serves as a wholesome, satisfying bowl of goodness for any keto enthusiast.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Chicken breast
• 1 tablespoon Olive oil
• 3 Garlic cloves, minced
• 1 teaspoon Ground ginger
• 6 cups Chicken broth
• 3 tablespoons Soy sauce or tamari (for gluten-free)
• 0.5 teaspoon Red chili flakes
• 2 cups Bok choy, chopped
• 1 cup Shiitake mushrooms, sliced
• 3 cups Zucchini noodles (zoodles)
• 2 stalks Green onions, sliced
• 2 large Eggs
• 0 to taste Salt
• 0 to taste Pepper

Directions

Step 1

Begin by prepping the ingredients: mince the garlic, slice the shiitake mushrooms, chop the bok choy, and prepare the zoodles if not using pre-made.

Step 2

In a large pot or dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chicken breast to the pot and sear on each side until browned, about 3-4 minutes per side. Remove the chicken from the pot and set it aside.

Step 4

In the same pot, add the minced garlic and ground ginger. Sauté for about 1 minute until fragrant.

Step 5

Pour in the chicken broth and soy sauce. Add in the red chili flakes and bring the mixture to a simmer.

Step 6

Return the seared chicken breast to the pot. Cover and simmer for about 15 minutes or until the chicken is cooked through.

Step 7

Remove the chicken breast from the pot once more, shred it with two forks, and return the shredded chicken to the pot.

Step 8

Add the chopped bok choy and sliced shiitake mushrooms to the pot. Simmer for an additional 5 minutes.

Step 9

Meanwhile, bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft boil. Remove and place in an ice bath.

Step 10

Add the zucchini noodles to the soup pot and cook for 2-3 minutes, until just tender.

Step 11

Season the soup with salt and pepper to taste.

Step 12

Peel the soft-boiled eggs and slice them in half.

Step 13

Ladle the soup into bowls, topping each with sliced green onions and a halved soft-boiled egg.

Step 14

Serve immediately, enjoying this warm, comforting, keto-friendly ramen soup.

Nutrition Facts

Serving size	(2640.1g)

Amount per serving	% Daily Value*
Calories	814.1

Total Fat 31.4g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 2.1g
Cholesterol 501mg	0%
Sodium 9373.5mg	0%
Total Carbohydrate 48.0g	0%
Dietary Fiber 14.7g	0%
Total Sugars 20.1g
Protein 93.7g	0%

Vitamin D 118IU	0%
Calcium 580.5mg	0%
Iron 12.0mg	0%
Potassium 4222.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 44.1%

Carbs: 22.6%