Keto Ramen Recipe
Beef and Shiitake Mushroom
PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
SERVES: 2
NUTRITION FACTS (per serving):
481 Calories • 28g Total Fat
10g Carbohydrates • 3g Fiber
7g Net Carbs • 52g Protein
There are few things more comforting than a big bowl of noodle soup. Lucky for people on keto, kelp noodles exist, so a hot bowl of ramen is never off limits. This ramen has all the classic flavors, including a savory beef broth, thinly sliced beef, sauteed mushrooms, and a jammy egg. We spice things up with flavorful Korean chile pepper flakes called gochugaru. Feel free to swap these out for classic hot pepper flakes, or skip it all together if you like things on the mild side.
This recipe is all made in one pot, so be sure to start with a pot that will be big enough for the soup. First, brown mushrooms to draw out the savory umami flavor. Next, saute garlic and ginger to lay an aromatic flavor foundation. Once aromatic, add beef broth and a dash of coconut aminos and bring it to a boil. Finally, add the kelp noodles and the whole eggs. To get the perfect jammy egg that will ooze into your ramen, shoot for exactly 6 minutes. The key here is to get the egg into an ice bath as soon as that 6 minute passes to stop the cooking. So while you’re waiting for it to cook, fill a bowl with enough ice and water to submerge the eggs.
Top things off with a pat of butter to add a creamy mouthfeel. Scoop the noodles, mushrooms, and broth soup into a bowl and top with fresh herbs, radish, and a sprinkle of gochugaru
INGREDIENTS
- 10 oz steak, shaved or very thinly sliced
- 2 eggs
- 1 small radish, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
- 2 Tbsp green onion, chopped
- 1 Tbsp gochugaru, or to taste (optional)
For the Roulade:
- 12 Tbsp butter, divided
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp coconut aminos
- 10 oz kelp noodles, rinsed and rained
Allergens: Dairy
DIRECTIONS
- In a large pot, melt butter over medium heat. Add mushrooms and saute 4-5 minutes until golden.
- Add garlic and ginger. Sauté 30 seconds, until fragrant.
- Add beef bone broth and coconut aminos. Bring to a boil.
- Add kelp noodles and whole eggs. Boil over medium-high heat for 6 minutes.
- Prepare an ice bath by combining water and ice in a bowl large enough to submerge both eggs. After 6 minutes, remove eggs with a slotted spoon and place in ice bath for 1-2 minutes then peel eggs and carefully slice in half.
- While the eggs cool, add 1 Tbsp butter to the soup. Stir until melted.
- Scoop soup into bowls. Top with radish, cilantro, mint, green onions, eggs, and gojugaru.
Danielle Moore
Danielle Moore is a Nutritionist and the Founder of Sunday Bacon Kitchen, a full service culinary design firm inspired by her son’s love of bacon on Sunday mornings. Follow her cooking and eating adventures on Instagram at @sundaybacon.