Add the chicken or beef broth, shirataki noodles and soy sauce to the saucepan of wok and then bring to a gentle simmer. Continue to cook for 2 to 3 minutes until the noodles are fully cooked. Portion the keto ramen into two bowls and top with sliced hard boiled eggs and fresh thinly sliced radish.
Our version of ramen is made with shirataki noodles which contain almost no net carbs. The broth is made by using chicken/beef broth and coconut aminos or soy sauce, which are both low in carbs and calories as well. You'll only need a total of 10 healthy ingredients to make this delicious low carb keto ramen soup.
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!)
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.