Keto Chicken Ramen with Shirataki Noodles

With a broth that boasts the rich, fragrant, deep flavor of a long-cooked stock and the prep and cook time of about an hour, ramen doesn’t get easier than this. There’s a wee bit of mirin (rice wine) in this dish; if you prefer to avoid the residual sugar, use 1 tablespoon rice wine vinegar instead. This recipe also includes a recipe for soft-boiled eggs; cook them three minutes longer for hard-boiled.
Serves 4 One Serving: 1/4 of a 4 serving recipe

Ingredients List

  • 2 boneless, skin-on half chicken breasts
  • sea salt and freshly ground pepper
  • 2 Tbsp coconut oil
  • 2 heads baby bok choy, halved lengthwise
  • 5 Tbsp gluten-free soy sauce, divided
  • 2 Tbsp minced fresh ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp mirin
  • 6 cups chicken broth
  • 4 large eggs, cold from the refrigerator
  • 2 7 oz packs shirataki noodles, rinsed and drained
  • 4 radishes, sliced very thin, reserved in ice water, then patted dry

For Garnish

  • toasted white or black sesame seeds, for garnish (optional)
  • 4 tsp gluten-free chili garlic sauce (optional)
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  • Preheat the oven to 375°F (190°C). Season the chicken generously with salt and pepper.
  • In a large, deep sauté pan over medium heat, melt the coconut oil. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, 5 to 6 minutes. Flip and cook, 4 minutes more. Transfer the chicken to a baking dish, reserving the pan and its drippings, and roast until the chicken is cooked through, 15 to 18 minutes. Transfer to a plate.
  • Meanwhile, heat the pan with chicken drippings over medium-high heat. Add the bok choy, cut side down, and cook until it has a golden brown sear, 4 to 5 minutes. Add 1 tablespoon of the soy sauce, toss to coat, cover the pot and cook until soft when poked with the tip of a paring knife, 4 to 5 minutes. Transfer to a plate and cover to keep warm.
  • Heat the same pan over medium heat. Add the ginger and garlic and cook until softened 3 minutes. Stir in the remaining ¼ cup soy sauce and the mirin. Cook for 1 minute. Add the broth, cover, bring to boil, then remove the lid and let gently simmer, uncovered, for 10 minutes more. Season to taste with salt.
  • Fill a medium bowl with ice water. Fill a pot with enough water to cover the eggs (don’t add the eggs yet). Bring to a boil. Gently lower the eggs into the boiling water, lower the heat, then let simmer for 8 minutes. Immediately transfer the eggs to the ice water. Cool until cool enough to handle, 5 minutes. Carefully peel and halve the eggs lengthwise. Set aside.
  • To serve, slice the chicken into thin pieces. Divide the noodles into four large bowls. Add the sliced chicken and hot ramen broth. Top with bok choy, radish slices, and soft-boiled eggs. Garnish with sesame seeds and chili sauce.


RecipeEric Lundy

PhotographyErin Ng

1 review

  1. 5 stars
    I love this recipe! Made it last night and it was a big hit with the whole family. The only change I made was adding extra noodles to the kids bowls.


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