Low Carb Chicken Ramen

Warm, comforting, and packed with flavor, this Low Carb Chicken Ramen is a guilt-free take on a classic favorite. Featuring tender, seasoned chicken breasts, a rich and aromatic broth infused with garlic, ginger, and soy sauce, and low-carb Shirataki noodles, this dish satisfies your ramen cravings while keeping carbs in check. Fresh spinach, shiitake mushrooms, and a perfectly soft-boiled egg elevate every bowl, while a dollop of Sambal Oelek adds the perfect hint of spice. Garnish with cilantro, scallions, and a squeeze of lime for a vibrant, fresh finish. Ready in just 45 minutes, this healthy, high-protein ramen is perfect for a quick weeknight dinner or an indulgent yet light treat. Whether you're following a keto lifestyle or just looking to enjoy a nourishing, flavorful soup, this recipe is sure to impress.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon Sambal Oelek or other chili garlic sauce
• 2 cups spinach or baby bok choy
• 1 cup shiitake mushrooms, sliced
• 2 scallions, sliced
• 0.25 cup cilantro, chopped
• 1 lime, cut into wedges
• 2 eggs
• 2 packs Shirataki noodles

Directions

Step 1

Season the chicken breasts with salt and black pepper.

Step 2

In a large pot over medium heat, add the sesame oil. Once hot, add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and set aside.

Step 3

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

Step 4

Pour in the chicken broth, soy sauce, and Sambal Oelek, stirring to combine. Bring the mixture to a gentle boil.

Step 5

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 medium-soft yolk. Remove the eggs, and place them in cold water to stop cooking.

Step 6

Rinse and drain the Shirataki noodles as per the package instructions. Add the Shirataki noodles, sliced mushrooms, and spinach to the broth. Simmer for about 5 minutes until the vegetables are tender.

Step 7

Slice the cooked chicken breasts and add them back to the pot to heat through.

Step 8

Peel and halve the boiled eggs.

Step 9

Ladle the ramen into bowls, top each with chicken slices, half an egg, scallions, and cilantro.

Step 10

Serve with lime wedges on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	(2372.2g)

Amount per serving	% Daily Value*
Calories	1137.4

Total Fat 38.8g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 667.8mg	0%
Sodium 6462.4mg	0%
Total Carbohydrate 54.7g	0%
Dietary Fiber 21.2g	0%
Total Sugars 11.7g
Protein 147.5g	0%

Vitamin D 135.4IU	0%
Calcium 473.0mg	0%
Iron 16.3mg	0%
Potassium 3634.6mg	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: 30.2%

Protein: 50.9%

Carbs: 18.9%