Keto Ramen Bowl
Zoodles make for the best low carb ramen noodles! Today we are sharing a video on how to make ramen noodles with a low carb twist. In this keto ramen recipe, the only thing that will be lacking is the carbs! You'll still get that delicious ramen taste including a perfectly soft boiled egg!
Servings 1 bowl
Calories 432kcal
Ingredients
- 1 soft-boiled egg
- 1 1/2 tablespoons avocado oil or light sesame oil
- 1 clove garlic crushed
- 1 teaspoon freshly-grated ginger
- 2 cups beef bone broth
- 1 tablespoon coconut aminos
- 1/8 teaspoon fish sauce optional
- 1 small-medium zucchini made into zucchini noodles
- 4 slices of a small red bell pepper
- 1 scallion green and white parts, thinly sliced
- 2 tablespoons fresh mint leaves
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh cilantro
- 1/2 teaspoon white sesame seeds
- 1/2 teaspoon black sesame seeds
- 1 pinch crushed red pepper flakes
- 1/2 teaspoon toasted sesame oil
Instructions
- Fill a small saucepan with 1 inch of water and bring to a boil. Add the egg, cover the saucepan,
- and cook 6 minutes. Transfer the egg to an ice bath, cool 5 minutes, and then peel.
- Add the avocado oil to a small saucepan over medium-low heat. Stir in the garlic and ginger and
- cook 30 seconds, stirring constantly. Add the broth, coconut aminos, and fish sauce, and bring to
- a simmer.
- To make the ramen zoodle bowl, put the zoodles in the bottom of a shallow bowl. Pour in the hot
- broth. On top, arrange the red bell pepper, scallion, mint, basil, and cilantro. Sprinkle on the
- white and black sesame seeds and crushed red pepper flakes. Cut the egg in half and nestle it into
- the zoodles. Drizzle on the toasted sesame oil.
- Serve warm.
Nutrition
Calories: 432kcal | Carbohydrates: 18g | Protein: 26g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 665mg | Potassium: 779mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3675IU | Vitamin C: 132.7mg | Calcium: 80mg | Iron: 2.3mg