Ingredients: 300g beef; 2 boiled eggs; 5 dl homemade bone broth; 1/2 red pepper; 1 spring onion; 1 tbsp fish sauce; 1 tsp chili flakes; 1 tsp ginger; 100g spinach; 150g …
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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.
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. (Use the time chart in my guide to perfect boiled eggs to get them perfect every time!)
Making Ramen Broth using a slow cooker: After step2, add bones and water to a slow cooker. You may not be able to add 4L/8.5pt of water if the slow cooker is not large. Add as much as possible and ensure that bones are submerged in the water.