Low Carb Homemade Ramen Broth
Elevate your noodle game with this Low Carb Homemade Ramen Broth, a flavorful and keto-friendly alternative to traditional ramen bases. Crafted from rich chicken stock, aromatic ginger and garlic, and umami-packed miso paste, this broth is brimming with bold flavors while keeping carbs in check. A touch of sesame oil, soy sauce, and coconut aminos adds depth, while rice vinegar and fish sauce deliver a tangy, savory twist. Simmered to perfection, this recipe transforms ordinary broth into a culinary masterpiece in just under an hour. Ideal for pairing with zucchini noodles, tender chicken, or soft-boiled eggs, this versatile broth is the ultimate foundation for guilt-free indulgence. Perfect for those seeking low-carb, gluten-free, or keto-friendly solutions, it’s a must-try dish for any ramen lover!
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Recipe Information
Ingredients
- 8 cups Chicken stock
- 3 tablespoons Soy sauce
- 2 inch piece Ginger root
- 5 Garlic cloves
- 4 Green onions
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Fish sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Miso paste
- 1 tablespoon Coconut aminos
Instructions
Begin by peeling the ginger root and slicing it into thin pieces.
Peel the garlic cloves and crush them lightly with the flat side of a knife.
Chop the green onions, separating the white parts from the green tops.
In a large stock pot, heat the sesame oil over medium heat until shimmering.
Add the sliced ginger, crushed garlic, and the white parts of the green onions to the pot. Sauté for about 3-4 minutes, stirring frequently, until fragrant.
Pour in the chicken stock, followed by the soy sauce, rice vinegar, fish sauce, salt, and black pepper.
Bring the mixture to a gentle boil, then lower the heat to a simmer. Allow it to simmer uncovered for 30 minutes to infuse the flavors.
After 20 minutes of simmering, stir in the miso paste and coconut aminos, ensuring they dissolve completely into the broth.
Taste the broth and adjust seasoning to your preference, considering salt and pepper levels.
Once the broth is well-flavored, strain it through a fine mesh sieve into another pot or large bowl, discarding the solids.
Return the strained broth to low heat if needed, ensuring it's warm.
Serve the broth as a base for your low carb ramen, topping with ingredients like spiralized zucchini noodles, boiled eggs, cooked chicken, or additional sliced green onions as desired.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 6871 mg | 299% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 15.4 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 534 mg | 11% | |
*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.
