Homemade Keto Ramen
Ingredients (2 servings)
For the broth:
4 cups chicken or beef bone broth
2 tbsp soy sauce (or coconut aminos for soy-free)
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp rice vinegar
½ tsp chili flakes (optional, for spice)
For the protein & toppings:
4 oz pork belly, sliced and seared
4 oz beef slices (ribeye or chuck, pan-seared)
½ cup mushrooms, sliced and sautéed
2 soft-boiled eggs (6 minutes for jammy yolk)
1 tbsp sesame seeds
Fresh cilantro or green onions, chopped
For the noodles (choose one keto option):
Shirataki noodles (konjac noodles, near zero carbs)
Zucchini noodles (zoodles, lightly blanched)
Palmini noodles (made from hearts of palm)
Instructions
Make the broth:
Heat sesame oil in a pot, sauté garlic and ginger until fragrant.
Add broth, soy sauce, vinegar, and chili flakes.
Simmer for 10–15 minutes to let flavors blend.
Prepare the toppings:
Pan-sear pork belly until crispy.
Quickly sear beef slices until just cooked.
Sauté mushrooms in a little butter or oil.
Boil eggs to desired doneness, peel, and slice in half.
Prepare noodles:
If using shirataki noodles, rinse, boil 2 minutes, and dry in skillet.
If using zoodles, blanch for 1 minute.
Assemble ramen bowls:
Place noodles in each bowl.
Pour hot broth over them.
Top with pork belly, beef, mushrooms, and egg halves.
Sprinkle sesame seeds, cilantro, and green onions.
🔢 Nutrition (per serving, with shirataki noodles & pork belly)
Calories: ~480
Net Carbs: ~4g
Protein: ~35g
Fat: ~34g
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