Getting a nice hot bowl of ramen is certainly something I miss while eating keto. Thankfully, it’s still something you can have if you replace the carby noodles. We used slices of beef, but you can add any kind of protein you prefer to the finished keto ramen noodle soup.
We also included a list of optional toppings. They’re not included in the nutritional information, but adding them really rounds out the dish and makes it like the one you’d get at a ramen counter.
Yields 5 (1-cup) servings of Keto Spicy Beef Ramen Bowl.
The Preparation
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 tablespoon fresh ginger, grated
- 3 teaspoons fresh garlic, minced
- 1 teaspoon chili paste
- 1 tablespoon fish sauce
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 4 ounces mushrooms, thinly sliced
- salt and pepper, to taste
- 5 cups beef broth
- 3 packages shirataki noodles
- 10 slices deli-sliced roast beef
The Execution
1. In a large stockpot heat the oil over medium heat. Cook the onions until softened.
2. Add the ginger, garlic, chili paste, fish sauce, soy sauce, rice wine vinegar, mushrooms, salt, pepper, and beef broth to the pot. Simmer for 30 minutes.
3. Take the noodles out of the package then rinse under cold water. Add to the pot then check the seasoning. Add salt if needed.
4. Divide the noodles and broth out into four bowls. Add the beef then the optional toppings if desired.
This makes a total of 5 servings of Keto Spicy Beef Ramen Bowl. Each serving comes out to be 89 calories, 4.2g fats, 3.1g net carbs, and 8.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 1 small onion | 24 | 0.1 | 5.6 | 1 | 4.6 | 0.8 |
| 1 tablespoon fresh ginger | 5 | 0.1 | 1.1 | 0.1 | 1 | 0.1 |
| 3 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 1 teaspoon chili paste | 1 | 0 | 0.2 | 0 | 0.2 | 0 |
| 1 tablespoon fish sauce | 6 | 0 | 0.7 | 0 | 0.7 | 0.9 |
| 1/4 cup soy sauce | 34 | 0.4 | 3.1 | 0.5 | 2.6 | 5.2 |
| 1/4 cup unseasoned rice vinegar | 11 | 0 | 0 | 0 | 0 | 0 |
| 4 ounce mushrooms | 32 | 0.6 | 6 | 2.5 | 3.5 | 2.5 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 5 cup beef broth | 202 | 6.4 | 0 | 0 | 0.1 | 32.9 |
| 3 package shirataki noodles | 0 | 0 | 0.1 | 0.1 | 0 | 0 |
| 10 slice deli-sliced roast beef | 288 | 9.2 | 1.6 | 0 | 1.6 | 46.6 |
| Totals | 734 | 30.2 | 21.2 | 4.5 | 16.9 | 89.5 |
| Per Serving (/5) | 147 | 6 | 4.2 | 0.9 | 3.4 | 17.9 |
Keto Spicy Beef Ramen Bowl
Ingredients
- 1 tablespoon olive oil
- 1 small onion thinly sliced
- 1 tablespoon fresh ginger grated
- 3 teaspoon fresh garlic minced
- 1 teaspoon chili paste
- 1 tablespoon fish sauce
- ¼ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 4 ounce mushrooms thinly sliced
- salt and pepper to taste
- 5 cup beef broth
- 3 package shirataki noodles
- 10 slice deli-sliced roast beef
Instructions
- In a large stockpot heat the oil over medium heat. Cook the onions until softened.
- Add the ginger, garlic, chili paste, fish sauce, soy sauce, rice wine vinegar, mushrooms, salt, pepper, and beef broth to the pot. Simmer for 30 minutes.
- Take the noodles out of the package then rinse under cold water. Add to the pot then check the seasoning. Add salt if needed.
- Divide the noodles and broth out into four bowls. Add the beef then the optional toppings if desired.
