Low Carb Shoyu Ramen
Dive into a wholesome, guilt-free twist on a classic with this Low Carb Shoyu Ramen recipe! Perfect for health-conscious foodies, this dish swaps traditional noodles for vibrant zucchini spirals, delivering all the rich, umami flavors you love without the carb overload. Tender boneless chicken thighs simmered in a robust soy sauce and chicken stock-based broth are complemented by sautéed garlic, ginger, and mushrooms for layers of aromatic depth. Served with crisp bok choy, soft-boiled eggs, and a touch of heat from red pepper flakes, this ramen is both nutritious and satisfying. Ready in just 50 minutes, it's an easy, low-carb meal that feels indulgent yet keeps you on track. Pair this comforting bowl with fresh green onions for a burst of flavor and enjoy a healthy take on a classic favorite! Perfect for keto-friendly and low-carb dinner options, this recipe is sure to become a staple.
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 pieces boneless chicken thighs
- 0.25 cup soy sauce
- 4 cups chicken stock
- 3 cloves garlic
- 1 inch piece ginger
- 4 stalks green onions
- 1 tablespoon sesame oil
- 2 small heads bok choy
- 1 cup mushrooms
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.25 teaspoon red pepper flakes
Instructions
Using a spiralizer, cut the zucchini into noodles and set aside.
Mince the garlic and ginger, and slice the mushrooms and green onions. Separate the green and white parts of the green onions.
In a pot over medium heat, add the sesame oil. Add the white parts of the green onions, minced garlic, and ginger. Sauté for 2 minutes until fragrant.
Add the chicken thighs to the pot, searing each side until golden, about 3-4 minutes per side. Remove and set aside.
Pour in the chicken stock and soy sauce, scraping up any bits from the bottom of the pot. Add the black pepper and red pepper flakes.
Once the broth begins to simmer, return the chicken to the pot and cover. Reduce heat to medium-low and cook for 15-20 minutes until the chicken is fully cooked.
Meanwhile, in a separate pot, bring water to a boil. Gently add the eggs and boil for 7 minutes for a soft yolk. Remove the eggs and place them in an ice bath.
Slice the bok choy in half lengthwise. Add the bok choy and mushrooms to the broth for the last 5 minutes of cooking.
Remove the chicken from the broth, shred it using two forks, and return it to the pot.
Peel the eggs, slice them in half, and set aside.
To serve, divide the zucchini noodles between two bowls. Ladle the hot broth, chicken, bok choy, and mushrooms over the zucchini noodles.
Top with the green parts of the green onions and place the halved eggs on top before serving.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 9042 mg | 393% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 52.4 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 524 mg | 40% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3866 mg | 82% | |
*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.
