Cook low carb ramen broth. Add mushrooms, coconut aminos, fish sauce, and broth. Simmer for about 10 minutes. Soft boil eggs. While broth is cooking, make eggs to your liking, let them cool, then slice in half.
Assemble the ramen by dividing the noodles equally into 4 bowls. Then, add 1 cup (236 ml) of broth and top with 4 ounces (113 g) of the cooked steak. Add optional toppings (eggs, green onions, and lime wedges), if desired.
Using a bread knife makes slicing easier. In a medium pot, add soy sauce, sake, mirin, rice vinegar, and brown sugar. Keep simmering on low and set aside until ready to use. You can find authentic Japanese ramen noodles at your local Asian market in the frozen section or in the dried noodles area.
Thankfully, it’s still something you can have if you replace the carby noodles. We used slices of beef, but you can add any kind of protein you prefer to the finished keto ramen noodle soup. We also included a list of optional toppings.