Low Carb Shoyu Ramen

Savor the perfect bowl of Low Carb Shoyu Ramen, a guilt-free twist on the classic Japanese comfort food. This vibrant recipe swaps traditional noodles for spiralized zucchini, making it a wholesome option packed with fresh vegetables and high-quality protein. Tender, seared chicken thighs simmer in a rich, umami-packed broth infused with soy sauce, garlic, ginger, and a hint of red pepper flakes for subtle heat. Topped with nutrient-dense bok choy, earthy mushrooms, soft-yolked eggs, and fragrant green onions, this ramen is as nourishing as it is flavorful. Ready in just 50 minutes, it’s the ultimate low-carb dinner that’s both satisfying and packed with bold, authentic flavors. Perfect for anyone following a keto-friendly diet without sacrificing taste, this dish will transport your taste buds straight to a bustling ramen shop in Japan!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 3 medium zucchini
• 2 pieces boneless chicken thighs
• 0.25 cup soy sauce
• 4 cups chicken stock
• 3 cloves garlic
• 1 inch piece ginger
• 4 stalks green onions
• 1 tablespoon sesame oil
• 2 small heads bok choy
• 1 cup mushrooms
• 0.5 teaspoon black pepper
• 2 large eggs
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Using a spiralizer, cut the zucchini into noodles and set aside.

Step 2

Mince the garlic and ginger, and slice the mushrooms and green onions. Separate the green and white parts of the green onions.

Step 3

In a pot over medium heat, add the sesame oil. Add the white parts of the green onions, minced garlic, and ginger. Sauté for 2 minutes until fragrant.

Step 4

Add the chicken thighs to the pot, searing each side until golden, about 3-4 minutes per side. Remove and set aside.

Step 5

Pour in the chicken stock and soy sauce, scraping up any bits from the bottom of the pot. Add the black pepper and red pepper flakes.

Step 6

Once the broth begins to simmer, return the chicken to the pot and cover. Reduce heat to medium-low and cook for 15-20 minutes until the chicken is fully cooked.

Step 7

Meanwhile, in a separate pot, bring water to a boil. Gently add the eggs and boil for 7 minutes for a soft yolk. Remove the eggs and place them in an ice bath.

Step 8

Slice the bok choy in half lengthwise. Add the bok choy and mushrooms to the broth for the last 5 minutes of cooking.

Step 9

Remove the chicken from the broth, shred it using two forks, and return it to the pot.

Step 10

Peel the eggs, slice them in half, and set aside.

Step 11

To serve, divide the zucchini noodles between two bowls. Ladle the hot broth, chicken, bok choy, and mushrooms over the zucchini noodles.

Step 12

Top with the green parts of the green onions and place the halved eggs on top before serving.

Nutrition Facts

Serving size	(2898.7g)

Amount per serving	% Daily Value*
Calories	1544.2

Total Fat 76.6g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 9.0g
Cholesterol 717.2mg	0%
Sodium 9041.7mg	0%
Total Carbohydrate 73.2g	0%
Dietary Fiber 11.3g	0%
Total Sugars 52.4g
Protein 146.6g	0%

Vitamin D 82IU	0%
Calcium 523.8mg	0%
Iron 17.0mg	0%
Potassium 3865.9mg	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: 44.0%

Protein: 37.4%

Carbs: 18.7%