Did you know you can enjoy a healthy, real food ramen in about the same time as it takes to cook one of those packaged bricks of noodles? With real bone broth, pastured poached eggs, and konjac noodles, this Quick Keto Ramen is an easy, low-carb, and totally grain-free meal with nourishing fats and anti-inflammatory spices.

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It saddens me that the bricks of noodles with the flavor packets and this soup are actually known by the same name…

Because they have NOTHING in common.

One is made with highly processed pasta and MSG-laden ingredients, while the other contains simple, pronounceable ingredients like bone broth, shirataki noodles, and poached eggs.

One is anything but real food. The other is real food at its most nourishing.

Let me introduce you to something you may not have known existed: Keto Ramen!

Made with nourishing bone broth, anti-inflammatory turmeric and ginger, and satisfying poached eggs, this quick keto ramen also has another secret, fiber-rich ingredient: Shirataki noodles.

About Konjac or Shirataki Noodles

Konjac (or Shirataki) noodles are made from the root of the Asian konjac yam. They are thin, white-ish, almost translucent strands of pasta, or are sometimes formed into pearl-like balls and marketed as shirataki rice. These noodles should not be mistaken for tofu shirataki noodles. Those are a completely different product.

The most common way to purchase these noodles is in a shelf-stable, pillow-like pouch full of liquid, however they can also be purchased dry.

When wet, the packaged liquid has a fishy, almost unpleasant smell. This liquid should be drained and rinsed away prior to cooking and eating the noodles (or rice).

Konjac/shirataki are low in digestible carbohydrates and calories and quite unexciting on their own.

The fiber in these noodles is filling, yet may aid in weight loss. Most of the carbohydrate content in these products comes from the fiber of the konjac root — glucomannan. These noodles are about 97% water and 3% glucomannan (source).

These noodles are a perfect pasta replacement for anyone who needs to be on a low-carb, keto, and/or paleo diet but still wants to enjoy pasta.

Buy konjac noodles here.

And that’s exactly why this filling and quick Keto Ramen With Poached Eggs is such a beautiful dish!

How To Make Quick Keto Ramen with Poached Eggs

You’ll need two small-medium saucepans: one for your broth and konjac noodles and one for poaching your eggs.

Add one quart of chicken bone broth to one of the saucepans on medium heat. Then, open the noodle packages and pour into a fine mesh sieve. Rinse under cool water. This removes the fishy smell/taste.

Add the noodles to the broth and turn the heat to medium. Once the noodles and broth begin to simmer, add salt, pepper, turmeric, garlic, and ginger, if desired.

To poach the eggs:

To the other saucepan, add 3 cups of water. Bring this water almost to a boil. There should be trails of bubbles rising to the top, but the surface of the water should not be boiling.

Place 2 of the 4 eggs into a small bowl or ramekin.

Next, use a spoon to swirl the water in the saucepan. Then, gently dip the ramekin about halfway into the water and allow the eggs to come out into the water.

Cook 3 to 4 minutes for a runny yolk. Allow an extra 2 minutes for a firmer yolk. Once the first two eggs are poached, use a slotted spoon to remove them from the poaching water and put them into a serving bowl. Repeat with the other 2 eggs.

Once your broth and noodles are ready, divide them equally between the two bowls.

Add chopped herbs of choice, more garlic or ginger, or a splash of traditionally fermented soy sauce or coconut aminos.

4.15 from 7 votes

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Quick Keto Ramen With Poached Eggs

Did you know you can enjoy a healthy, real food ramen in about the same time as it takes to cook one of those packaged bricks of noodles? With real bone broth, pastured poached eggs, and konjac noodles, this Quick Keto Ramen is an easy, low-carb, and totally grain-free meal with nourishing fats and anti-inflammatory spices. 

CourseMain Dish, Soups

CuisineAsian, Food As Medicine

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 big servings

Author Lindsey Dietz

Ingredients

• 2 - 7oz.packages konjac/shirataki noodles
• 1quartchicken bone broth
• 2teaspoonturmeric
• 1/2teaspoongarlic powder or 3 cloves fresh garlicminced
• 2teaspoonstraditional soy sauce
• salt & pepper to taste
• 3cupswater
• 4fresh eggs

Instructions

1. First, empty the noodle packages into a fine mesh sieve over the sink and rinse very well under running water. (They will smell fishy. This is normal. There is no fishy taste in the end result.)
2. Place the broth in a large saucepan.
3. Add the noodles. Turn the heat to medium-high.
4. In a smaller saucepan, bring 3 cups of water almost to a boil. There should be trails of bubbles rising to the top, but the surface of the water should not be bubbling.
5. When the broth/noodles begin to simmer, add the turmeric, garlic/garlic powder, salt, and pepper and reduce the heat to low.
6. When the water in the smaller saucepan begins to have trails of bubbles rising to the top, it's time to poach the eggs.
7. Place 2 eggs into a small bowl or ramekin.
8. Using a spoon, swirl the water in the saucepan so that it is spinning.
9. Then gently add the eggs to the water. Poach.
10. If you desire a cooked white and runny yolk, remove the eggs after 3 to 4 minutes. If you desire a cooked yolk, wait another 2 minutes or so.
11. Repeat with the other two eggs.
12. Divide the noodles and broth into 2 bowls. Place 2 poached eggs on top of each bowl.
13. Garnish with a drizzle of soy sauce, parsley flakes, or freshly chopped chives, if desired.

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Do you remember cheap Ramen from your childhood or college dorm days? Would you like to give yourself a new experience with low-carb Ramen?

Originally published December 12, 2016. Updated July 26, 2017 and January 30, 2018.