WebLeave to cook over low to medium heat and mix continuously until the sugar starts to dissolve. Once the sugar has dissolved, add in the mushrooms. Mix the …
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I love this "cheater" way of making shoyu ramen. It takes minutes to make instead of hours (or days) and tastes just as delicious! Sauté garlic and ginger in sesame oil in a large sauce pan until fragrant.Add ramen broth and soy sauce and simmer for 5-10 mintues.
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!)
Boil the konjac noodles and rinse them with cold water. Divide them between two bowls and top the noodles with broth, chicken, bok choy, eggs, and scallions for a beautiful keto ramen bowl. Garnish with sesame seeds and serve!
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.