Keto Spicy Ramen
Transform your weeknight dinner routine with this Keto Spicy Ramen—a low-carb take on the ultimate comfort food that’s rich in flavor yet light on carbs. This deliciously spicy soup features tender zucchini noodles (zoodles) swimming in a fragrant, keto-friendly bone broth infused with garlic, ginger, and a hint of coconut aminos for a savory twist. Topped with juicy slices of seasoned chicken, soft-boiled eggs, and a medley of fresh greens like spinach or bok choy, this ramen is garnished with sesame seeds, green onions, and a squeeze of lime for a burst of freshness. Perfect for anyone following a ketogenic diet or looking for a healthy, gluten-free alternative, this 35-minute recipe combines restaurant-quality flavors with hassle-free preparation. Satisfy your noodle cravings without the carbs—this bowl of keto goodness is spicy, satisfying, and entirely guilt-free!
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Ingredients
- 2 medium-sized Zucchini (for noodles)
- 250 grams Chicken thighs or breast
- 2 tablespoons Avocado oil or olive oil
- 3 cloves Garlic
- 1 inch piece Ginger
- 4 cups Chicken bone broth (unsalted, keto-friendly)
- 2 tablespoons Coconut aminos (or gluten-free soy sauce alternative)
- 1 tablespoon Sambal oelek or chili garlic paste
- 1 teaspoon Sesame oil
- 1 cup Spinach or bok choy
- 2 stalks Green onions
- 2 large Eggs
- 1 tablespoon Toasted sesame seeds
- 0.5 fruit Lime (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Directions
Step 1
Using a spiralizer, create zucchini noodles (zoodles) from the medium zucchinis. Set aside.
Step 2
Dice the garlic and ginger finely. Thinly slice the green onions. Set them aside for cooking and garnish.
Step 3
Season the chicken with salt and pepper. Heat a large skillet or pot over medium heat, adding the avocado oil. Cook the chicken until golden brown and fully cooked, about 4-5 minutes per side. Remove the chicken and let it rest for a few minutes, then slice into bite-sized pieces.
Step 4
In the same pot, add the garlic and ginger, cooking for 1-2 minutes until fragrant.
Step 5
Pour in the chicken bone broth, followed by coconut aminos, sambal oelek, and sesame oil. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for 5 minutes.
Step 6
While the soup simmers, soft-boil two eggs. Place eggs in boiling water for 6-7 minutes, then transfer them to an ice bath and peel when cooled.
Step 7
Add the spinach (or bok choy) to the broth, letting it wilt for 1-2 minutes. Then, add the zucchini noodles and cook them gently for 2-3 minutes until slightly softened but still firm.
Step 8
Divide the broth, zoodles, and vegetables into two bowls. Arrange the sliced chicken on top. Cut the soft-boiled eggs in half and place them in the bowls, yolk facing up.
Step 9
Garnish the ramen with sliced green onions, toasted sesame seeds, and a wedge of lime, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1953.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1284.6 |
| Total Fat 68.8g | 0% |
| Saturated Fat 13.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 584.5mg | 0% |
| Sodium 3866.2mg | 0% |
| Total Carbohydrate 35.4g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 17.5g | |
| Protein 135.5g | 0% |
| Vitamin D 114.5IU | 0% |
| Calcium 366.8mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 3211.1mg | 0% |
Source of Calories