Keto Pork Ramen
Dive into a bowl of flavorful comfort with this Keto Pork Ramen, a low-carb twist on a beloved classic. Tender, slow-cooked boneless pork shoulder is simmered to perfection in a savory broth made with chicken bone broth, soy sauce, garlic, and ginger, creating layers of rich umami. Paired with nutrient-packed shirataki noodles and baby bok choy, this keto-friendly ramen delivers the perfect balance of hearty and healthy. Topped with soft-boiled eggs, fresh green onions, a drizzle of sesame oil, and a kick of red pepper flakes, every bite is a delicious harmony of taste and texture—all while staying within your keto lifestyle. Ready in just over an hour, this dish is ideal for cozy weeknight dinners or meal prep and serves four generously. Enjoy the ultimate low-carb ramen experience!
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Recipe Information
Ingredients
- 1 pound Boneless pork shoulder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Avocado oil
- 3 Garlic cloves
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce
- 4 cups Chicken bone broth
- 2 packs (7-ounce each) Shirataki noodles
- 2 large heads Baby bok choy
- 0.5 cup Chopped green onions
- 4 Eggs
- 1 teaspoon Sesame oil
- 0.5 teaspoon Red pepper flakes
Instructions
Season the pork shoulder with salt and black pepper.
In a large pot, heat avocado oil over medium-high heat. Add the pork shoulder and sear all sides until browned, about 3-4 minutes per side.
Peel and mince the garlic cloves and ginger. Reduce the heat to medium and add the garlic and ginger to the pot. Sauté for about 1 minute until fragrant.
Pour in the soy sauce and chicken bone broth, then bring to a simmer. Cover the pot and reduce the heat to low. Let the pork cook for 45 minutes or until tender.
While the pork is cooking, prepare the shirataki noodles according to the package instructions. Typically, this involves rinsing and boiling them briefly.
Slice the baby bok choy into half lengthwise. Add to the pot in the last 10 minutes of cooking to gently steam them.
In a separate saucepan, bring water to a boil. Gently lower in the eggs and cook for exactly 7 minutes for soft-boiled yolks. Transfer the eggs to an ice bath, peel, and set aside.
Once the pork is tender, remove and let it rest for 5 minutes before slicing thinly.
Divide the shirataki noodles among serving bowls. Ladle the broth and bok choy over the noodles.
Top each bowl with slices of pork, sliced soft-boiled eggs, chopped green onions, and a drizzle of sesame oil.
Sprinkle red pepper flakes over each serving for added heat, if desired.
Serve hot and enjoy your keto pork ramen!
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 5468 mg | 238% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 12.7 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 866 mg | 67% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3192 mg | 68% | |
*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.
