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This keto ramen recipe is just like a classic ramen noodle bowl, but made healthy! I have a recipe for spaghetti squash ramen in my Easy Keto Cookbook, but this version uses shirataki noodles instead, which taste more authentic. Both versions are delicious, though, and I have several other options for keto ramen noodles below, so you can choose which you like best.
Is Ramen Keto?
No, most ramen will not be keto, as it’s made with wheat-based noodles. But the good news is that you can easily make it keto friendly!
Why You’ll Love This Keto Ramen Recipe
- Rich and flavorful broth
- Lots of options for the proteins and noodles
- Ready in just 25 minutes
- Just 7.9 grams of net carbs per serving
- Low carb, keto, grain-free, dairy-free, and gluten-free
Low Carb Ramen Ingredients
This section explains how to choose the best ingredients for this ramen keto recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Shirataki Noodles – Sometimes called miracle noodles, these are keto noodlesmade out of konjac root, which is almost entirely water and fiber. You can learn more about shirataki noodles here, and I prefer to order this brand.
- Olive oil – This is used for sauteing. Avocado oil is fine, too.
- Sirloin Steak – See below for other protein options!
- Garlic – Use fresh or jarred garlic.
- Ginger – I used fresh minced ginger, but this is also available from a jar to save time.
- Shiitake Mushrooms – I usually buy them pre-sliced for convenience.
- Coconut Aminos – This is used in place of soy sauce, which I avoid for these reasons. It has a very similar flavor and is grain-free. If you’re okay with soy, you can use soy sauce instead.
- Fish Sauce – Gives the keto beef ramen umami flavor. I like this brand because it has a clean label, great flavor, and no added sugar.
- Beef Broth – I used regular beef broth, but you can use beef bone broth for a richer flavor. You could also use chicken stock or chicken bone broth if you are making a chicken ramen noodle soup.
- Sea Salt & Black Pepper
How To Make Keto Ramen
This section shows how to make keto ramen soup with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Cook noodles. Rinse shirataki noodles very well. Boil noodles for 3 minutes and rinse well again. Pat dry.
- Cook steak. Season steak with sea salt and black pepper. Sear both sides in a dutch oven, then remove to a plate and cover to keep warm.
- Saute aromatics. Add more olive oil and stir fry garlic and ginger for about 3 minutes.
- 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. Divide the keto ramen noodles into 4 bowls and top with broth, steak, and optional toppings. Use chili sauce or chili paste if you like spice!
Want keto shirataki ramen? Keto ramen zoodles? There are so many options!
Options For Keto Ramen Noodles:
- Shirataki Noodles – Easy to make and has the closest texture and flavor to real pasta when used in a soup. This is the version on the recipe card below.
- Zucchini Noodles – A great way to add in more veggies! Zucchini noodles will be tender. Follow my instructions here for boiling zucchini noodles.
- Spaghetti Squash – This veggie creates a lightly flavored noodle for ramen. The version for spaghetti squash ramen is in my Easy Keto Cookbook.
- Kelp Noodles – Kelp noodles are made from seaweed. They have a chewy texture and mild flavor, and work really well in Asian dishes like this keto ramen recipe. Rinse and add to broth for the last 5 minutes of simmering.
Options For Proteins:
- Steak – Steak is low carb and my favorite in ramen, which is why it’s the choice given on the recipe card below. I used sirloin steak, but flank steak or skirt steak also work well.
- Chicken – A great option that can be prepped ahead. You could use baked chicken (skip the Italian seasoning), Instant Pot shredded chicken, or rotisserie chicken to save time.
- Ground Beef – Another great make-ahead option. Brown ground beef (you can season it with some coconut aminos if desired) and add it into bowls during assembly.
- Pulled Pork – Use pulled pork as a topping, or add it into bowls while you are assembling ramen bowls.
- Seafood – Shrimp or crab is an excellent option for this keto ramen recipe.
- Vegetarian – Skip the meat altogether and just add soft boiled eggs on top.
The Best Keto Ramen Toppings
While the toppings for this keto spicy beef ramen are optional, I highly recommend adding them.
- Soft boiled eggs – If you don’t like soft boil, you can bake hard boiled eggs or find the perfect cooking time for boiled eggs and cook them to your liking.
- Green onions
- Store: Store ramen noodle bowl components separately in the refrigerator for 2-3 days.
- Meal prep: Prep all ingredients, but do not assemble until right before serving.
- Reheat: Reheat broth, noodles, and steak separately, just until warmed through and assemble.
- Freeze: I don’t recommend freezing this keto ramen recipe.
More Low Carb Soup Recipes
If you like this miracle noodle ramen, you might also like some of these other low carb soup recipes:
Tools To Make Keto Friendly Ramen
- Dutch Oven – Use a dutch oven to make this noodle soup, it will save you from using a separate pan for cooking the steak.
Keto Beef Ramen Recipe:
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Keto Ramen Recipe
This keto ramen recipe is quick, easy, and flavorful, including several options for keto ramen noodles and all the best toppings.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Season the steak with sea salt and black pepper. Set aside.
Rinse the shirataki noodles very well in a colander, under cool running water.
Bring a pot of water to a boil. Add the noodles and boil for 3 minutes. Rinse again very well under running water. Pat dry and set aside.
In a large dutch oven over medium heat, heat 1 tablespoon of olive oil. Add the steak in a single layer and sear for 1-2 minutes per side, until cooked through. Transfer to a plate, cut into smaller pieces, and cover to keep warm.
In the same dutch oven, heat the remaining olive oil. Saute garlic and ginger for about 2 minutes, until fragrant.
Add the sliced mushrooms, coconut aminos, fish sauce, and broth. Bring to a gentle boil, then reduce to medium-low heat and simmer for about 10 minutes.
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.
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Serving size: 1 cup, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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