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