Beef Keto Ramen
Finally, a keto-friendly ramen that is almost as quick and easy to make as the popular convenience version.
Ingredients
- 2cupswater
- NaNinchfresh gingercoin sized piece fresh ginger
- 1clovegarlicsliced
- 2pieceskombu seaweed2×2-inch piece
- 1servingBeef Keto Chow
- 1Tbsp.rice wine vinegar
- 1Tbsp.soy sauce or coconut aminos
- 1cupshirataki noodlesor spiralized daikon radish* rinsed well and drained (4 oz.)
- 3oz.cooked steak or roast beefthinly sliced
- 1soft boiled eggpeeled and cut in half
- 1Tbsp.scallionthinly sliced
Optional toppings:
- 1sheet nori seaweed or toasted seaweed snack
- Handfulspinach lightly steamed
- Handful lightly steamed bean sprouts
- Chili oil
- daikon radishGrated
Instructions
- Place the water in a small saucepan with the fresh ginger, garlic, and kombu. Cover the pan and bring to a boil. Lower the heat and simmer for five minutes.
- Remove the ginger, garlic, and kombu from the broth and discard.
- Add the Beef Keto Chow, vinegar, and soy sauce to the broth. Mix until all the Keto Chow has dissolved
- Add the daikon noodles and warm the soup on low heat until the noodles are warmed through and flexible.
- Pour the broth and noodles into a bowl and top with sliced beef, soft boiled egg, and scallion.
- Add any additional toppings you like and enjoy.
Notes
*To make the daikon noodles milder in flavor and more flexible, dunk them in boiling water for 30-45 seconds. The water used to boil the eggs works perfectly for this. If you aren’t going to use the noodles right away, rinse them under cold water and store them in a sealed container, in the refrigerator for up to two days.
Nutrition
Serving: 20oz.Calories: 449.76kcalCarbohydrates: 16.54gProtein: 54.79gFat: 18.7gSaturated Fat: 6.9gPolyunsaturated Fat: 1.24gMonounsaturated Fat: 7.54gTrans Fat: 0.58gCholesterol: 254.69mgSodium: 2288.23mgPotassium: 1933.47mgFiber: 14.45gSugar: 0.93gVitamin A: 1329.51IUVitamin C: 122.74mgCalcium: 577.96mgIron: 6.05mgSugar Alcohol: 0.5gNet Carbs: 2.05g