Low Carb Chicken Ramen Bowls

‘Never miss another opportunity to enjoy a steaming hot bowl of ramen on your low carb diet.  This one pot chicken ramen is easy to prepare and will comfort you on the chilliest of days.’

Prior to doing keto, I had never really experienced “ramen”.  When you have a severe soy intolerance, the last place you usually find yourself eating is in an Asian restaurant.  Soy is literally everywhere.  Everywhere.  Ramen always sounded appealing, but absolutely impossible to eat at speciality spots without the fear of getting soy’d.  What’s not to love about a big, hot bowl of comforting soup with oodles of noodles, fresh veggies, and a deliciously rich broth?

When I started making my homemade bone broth ramen was one of the first dishes I started thinking of making.  I knew there had to be a way to #1 make it keto/paleo friendly, #2 make it healthy, and #3 ensure my soy safety.  With temperatures being low here in San Diego (low meaning 65 degrees), all things soup were on my radar and I was ready to tackle my first ever ramen bowl.

The main problem with this dish on a low carb lifestyle though would definitely be the noodles.  I’ve been a fan of zucchini noodles and spaghetti squash for quite some time and while they are a wonderful low carb replacement for pasta… I knew they wouldn’t quite make the cut with a bowl of ramen.  One alternative that I had tried early on in my keto journey was shiritaki noodles.  That didn’t end well at all.  I couldn’t get past the the smell.  Man oh man was it bad.  No matter how much I rinsed them that pungent aroma never went away.  It was so bad that I wouldn’t even put them in my mouth.

So veggie noodles wouldn’t work, but I was really really wanting to turn my quick and easy bone broth into a delicious ramen bowl.  I thought I would give the shiritaki noodles one more try.  I knew I hadn’t given them a fair shot so I went ahead and bought them again… a different brand this time though.  I went with “Miracle Noodles”.

While that rotten scent was still present when you first open the package, it wasn’t nearly as bad as the previous brand.  I figured if I rinsed them good enough AND made sure they soaked in the broth for a lengthy period of time, they wouldn’t be too too bad.

I was right and I was officially all in for some ramen.  All day, everyday.  Ramen for every meal now.

I wish I could have filmed that first bite.  I must have brought the spoon to my face at least 5 times.  I would go in, sniff, put the spoon back down.  Go in again, get closer, put it back down.  Then when I realized my soup was getting cold, there was no more time to waste.  In we go.

So. Good.

The noodles were perfect.  Definitely not al dente or anything like I would have preferred, but with the rich bone broth, different veggies, meat, seasoning, and of course that runny egg… it was pure bliss.  Boy oh boy had I been missing out on ramen my entire life.  Damn you body that cannot process soy!

One of the things I love most about this dish is how versatile and accommodating it is.  When making it for dinner for the family, it kind of ends up looking like a Subway sandwich shop.  All of the meats, cheeses, veggies, and toppings lined up to customize the perfect 6”.  Have someone who doesn’t like radishes?  No problem, omit them.  Someone hates runny eggs (like my husband and daughter… who are clearly CRAZY)?  Do them fully hard boiled or omit them altogether.  Not a fan of chicken?  Use beef.  Vegetarian, nix the meat.

And my favorite part of this dish (or any meal that has it for that matter)… a soft boiled egg with a perfectly runny yolk.  Such heaven, especially in soup oddly enough.  It heats up and cooks slightly further when broken in the steaming hot broth which gets an added layer of richness and creaminess.

Heaven in a bowl.

And one of the best things for me is I can make this entirely keto/low carb, healthy, AND soy free!  Coconut aminos to the rescue!

The hardest part about making this ramen dish is deciding what your toppings will be.  This was pretty sparse in the veggie department for my liking, so next time I will definitely stir in some shredded cabbage, kale, and extra zucchini.  Talk about a hearty, yet healthy dish!  For my first go at ramen though?

Home run no matter what!

Low Carb Chicken Ramen Bowls

Print recipe

Serving Size 1 cup
	Per Serving
Calories	103 kcal
Protein	12g
Total Carbohydrate	8g
Total Fat	3g
Fibre	1g

Ingredients

• 1 tablespoon olive oil
• 1 Small onion (thinly sliced)
• 4-6 chicken thighs
• 1/4 cup rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic (finely minced)
• 5 cups bone broth
• 1 teaspoon chili paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fish sauce
• 1/4 cup coconut aminos
• 4oz mushrooms (sliced thin)
• 4 hard boiled eggs
• 2-3 packets shirataki noodles (or 4-5 cups of zucchini noodles)

Directions

Step 1
	In a large stock pot, add oil and heat under medium fire. Sauté onions for 2-3 minutes until softened. Add chicken thighs and cook for 3-5 minutes per side until golden brown and cooked through. Remove chicken from pot.
Step 2
	Deglaze pot with rice wine vinegar, stir, then add remaining ingredients to pot except eggs and noodles. Return chicken back to the pot. Simmer under low-medium heat for 20-30 minutes.
Step 3
	Remove noodles from package and rinse very well under cold water.
Step 4
	Adjust seasoning to broth. Stir in noodles.
Step 5
	Portion and divide broth into bowls. Add cut hard/soft boiled eggs, sliced chicken thighs, cilantro, sesame seeds, chopped green onion, desired veggies, and extra chili sauce if desired.

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