Keto Chicken Ramen Soup
Warm up with a bowl of hearty *Keto Chicken Ramen Soup*, a low-carb twist on a beloved classic that’s just as comforting and flavorful as the original. Tender shredded chicken, nutrient-packed bok choy, and earthy shiitake mushrooms float in a savory, ginger-infused broth that’s elevated with a hint of spice from red chili flakes. This gluten-free recipe swaps traditional ramen noodles for zucchini noodles, keeping it keto-friendly without sacrificing texture or taste. Topped with creamy soft-boiled eggs and vibrant green onions, this wholesome, quick-to-make soup (ready in just 45 minutes!) is perfect for a cozy weeknight dinner or anyone craving healthy, low-carb comfort food. Indulge in the bold flavors and satisfying warmth of this guilt-free ramen bowl!
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Recipe Information
Ingredients
- 1 large Chicken breast
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Ground ginger
- 6 cups Chicken broth
- 3 tablespoons Soy sauce or tamari (for gluten-free)
- 0.5 teaspoon Red chili flakes
- 2 cups Bok choy, chopped
- 1 cup Shiitake mushrooms, sliced
- 3 cups Zucchini noodles (zoodles)
- 2 stalks Green onions, sliced
- 2 large Eggs
- to taste Salt
- to taste Pepper
Instructions
Begin by prepping the ingredients: mince the garlic, slice the shiitake mushrooms, chop the bok choy, and prepare the zoodles if not using pre-made.
In a large pot or dutch oven, heat the olive oil over medium-high heat.
Add the chicken breast to the pot and sear on each side until browned, about 3-4 minutes per side. Remove the chicken from the pot and set it aside.
In the same pot, add the minced garlic and ground ginger. Sauté for about 1 minute until fragrant.
Pour in the chicken broth and soy sauce. Add in the red chili flakes and bring the mixture to a simmer.
Return the seared chicken breast to the pot. Cover and simmer for about 15 minutes or until the chicken is cooked through.
Remove the chicken breast from the pot once more, shred it with two forks, and return the shredded chicken to the pot.
Add the chopped bok choy and sliced shiitake mushrooms to the pot. Simmer for an additional 5 minutes.
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 soft boil. Remove and place in an ice bath.
Add the zucchini noodles to the soup pot and cook for 2-3 minutes, until just tender.
Season the soup with salt and pepper to taste.
Peel the soft-boiled eggs and slice them in half.
Ladle the soup into bowls, topping each with sliced green onions and a halved soft-boiled egg.
Serve immediately, enjoying this warm, comforting, keto-friendly ramen soup.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 9374 mg | 408% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 20.1 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 580 mg | 45% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4222 mg | 90% | |
*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.
