Low Carb Ramen with Chicken and Palmini Noodles

This low carb ramen is made with Palmini noodles! A delicious keto-friendly and gluten free version of the classic Japanese soup.

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I remember the first time I had ramen - not in Japan but in Wagamama's in London - a fashionable restaurant chain that opened in the early 90s. It's also where I tried chicken katsu for the first time! 

Whenever I make a new dish from another cuisine for the first time, I always like to check how it is defined:

Ramen is a Japanese noodle soup. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori (dried seaweed), and scallions." Source

Another popular topping is Ajitsuke Tamago - a cooked egg seasoned with soy. I just knew that I had to include it! And although it might seem like extra work - once you taste it in the broth you'll know that it was worth the effort. Plus, just like the broth, it can be prepared in advance - very handy!

For the noodles I decided to go with with Angel Hair Palmini - they hold their shape and texture and absorb the wonderful flavors. Find out more about Palmini noodles!

How to Make Low Carb Chicken Ramen

Prepare the ramen eggs by boiling them to soft-medium (use a color-changing egg timer!) or by cooking them in an egg cooker. Immediately plunge the eggs in an ice bath for 5 minutes. Meanwhile, combine soy sauce, rice vinegar, and water. Carefully peel the eggs and place them in the soy mixture. Cover and store in the fridge until needed - overnight is OK.

To prepare the soup, add some olive oil to a large pot or dutch oven, and place it over a medium heat. Add some sliced shiitake mushrooms and sauté for a few minutes. 

Add some garlic paste and ginger paste, and stir it into the mushrooms. Next, add some chicken broth - the broth is such a key part of this ramen that I definitely recommend a high quality broth like Kettle & Fire.

Add some soy sauce, rice vinegar, and fish sauce, and some boneless skinless chicken thighs. Bring to a boil then reduce to a simmer. Cover and cook for 15-20 minutes or until the chicken is cooked through.

Meanwhile, prepare some baby bok choy by roughly chopping the white parts and keeping them separate from the green. 

Use a slotted spoon or tongs to remove the chicken, and use two forks to shred the meat. 

Return the chicken to the pot together with the bok choy white parts, and of course the Palmini noodles.

Cook for 4-5 minutes until the bok choy has slightly softened. Taste for seasoning and add more salt, pepper, or soy sauce if needed. Add the bok choy greens and the all-important ramen eggs (cut them in half first) and allow them to warm through.

Serve, garnished with sliced green onion tops and toasted sesame seeds. 

Doesn't it look great? And it tastes SO good!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Chicken Ramen with Palmini Noodles

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This chicken ramen is made with Palmini noodles! A delicious keto-friendly and gluten free version of the classic Japanese soup.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Net Carbs: 7

Calories: 384

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

For the ramen eggs

• 2 eggs
• ¼ cup water
• 2 tbs soy sauce or tamari
• 2 tbs rice vinegar

For the soup

• 2 tbs olive oil
• 4 oz shiitake mushrooms sliced
• 1 tbs garlic paste
• 1 tbs ginger paste
• 32 oz Kettle & Fire chicken broth
• ¼ cup soy sauce or tamari
• 2 tbs rice vinegar
• 1 tbs fish sauce
• 1 lb boneless skinless chicken thighs
• 3 heads of baby bok choy root end removed
• 12 oz pouch Angel Hair Palmini drained and rinsed
• green onion tops sliced, optional garnish
• toasted sesame seeds optional garnish

Equipment

• Innovative Color Changing Egg Timer Heat Sensitive 
• DASH black Rapid 6 Capacity Electric Cooker
• Palmini Low Carb Angel Hair

Step-by-Step Instructions

 

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1. Prepare the ramen eggs by cooking them to soft-medium. Immediately plunge the eggs in an ice bath for 5 minutes. 
2. Meanwhile, combine the soy sauce, rice vinegar, and water. Carefully peel the eggs and place them in the soy mixture. Cover and store in the fridge until needed.
3. To prepare the soup, add the oil to a large pot or dutch oven, and place it over a medium heat. Add the mushrooms and sauté for a few minutes. 
4. Add the garlic paste and ginger paste, and stir it into the mushrooms. Next, add the chicken broth, soy sauce, rice vinegar, and fish sauce, and the chicken. Bring to a boil then reduce to a simmer.
5. Cover and cook for 15-20 minutes or until the chicken is cooked through.
6. Use a slotted spoon or tongs to remove the chicken, and use two forks to shred the meat. 
7. Return the chicken to the pot together with the bok choy white parts (roughly chopped), and the Palmini noodles.
8. Cook for 4-5 minutes until the bok choy has slightly softened. Taste for seasoning and add more salt, pepper, or soy sauce if needed.
9. Carefully remove the eggs from the marinade, and cut them in half lengthways. Place them into the soup together with the bok choy greens, and allow them to warm through.
10. Serve, garnished with sliced green onion tops and toasted sesame seeds. 

Nutrition

Calories: 384kcalCarbohydrates: 11gProtein: 38gFat: 22gSaturated Fat: 5gCholesterol: 236mgSodium: 1855mgFiber: 4gSugar: 3gNet Carbs: 7g

Notes

7g net carbs per serving (quarter of the soup and half an egg)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

Adapted from this recipe.