This Beef Keto Ramen recipe has all of the flavors of a traditional ramen, but without all the carbs. Use this recipe as a base and mix and match with beef, chicken, or seafood, and any of your favorite vegetables.
The best keto ramen recipe
I certainly don’t want to offend any traditionalists or ancient cultures with my very Americanized low-carb version of beef ramen, but ramen has been one of my favorite foods ever since I started eating solids. Granted, it used to come in the form of Top Ramen, with the dried noodles and little seasoning packets, but I loved it nonetheless. In fact, Top Ramen was the first thing I learned to cook on my own. These days, I am eating more traditional, freshly made versions of ramen, but I still love it in all its many shapes, sizes, flavors, and styles. This keto ramen recipe was originally featured in my cookbook - Dairy Free Keto Cooking
Ingredients in low carb ramen
- steak - for this keto ramen recipe I used top sirloin, but you can use any cut of beef you prefer (I get all my grass-fed, grass-finished beef here)
- shirataki noodles - when it comes to shirataki noodles, it's all in how you cook them and the brand you use. Some brands are slimy and fishy smelling and no matter what you do, you just can't make them palatable. (This is the only brand I use)
- beef stock - you can use homemade bone broth or store bought stock in a box here.
- garlic - garlic just makes everything better. I am a firm believer that the amount of garlic you use in a recipe can only be measured with your heart. Don't ever let a recipe tell you how much garlic to use.
- ginger - fresh is best when you have it, but if you only have ground ginger, that will work also.
- sesame oil - toasted sesame oil adds a nice nutty flavor and aroma to this low carb ramen recipe
- unseasoned rice vinegar - rice vinegar is made from fermented rice. It adds a bright, acidic flavor to dishes.
- fish sauce - this is condiment made from fish that have been coated in salt and fermented for up to two years. It does not taste overly fishy and is a total umami bomb.
- red pepper flakes - the red pepper adds a pop of heat to this beef ramen recipe. If you are not a fan of spice, simply omit it.
- soy sauce - soy sauce is made from fermented soybeans and is another source of umami. For a gluten free option, use tamari. For a soy free option, use coconut aminos.
- mushrooms - for this keto ramen recipe, I used cremini mushrooms, but you can use any mushrooms you prefer.
- green onions - or scallions, are one of my favorite alliums. They add a subtle onion flavor without being overpowering.
- soft-boiled eggs - adding a 6 to 7 minute soft boiled eggs really adds something special to this low carb ramen recipe.
How do you cook shirataki noodles?
Shirataki noodles, miracle noodles, konjac noodles, Japanese yam noodles – Whatever you wish to call them, there is one thing that usually rings true. They smell pretty awful! They just do. If you’ve ever opened up a bag of shirataki noodles, then you know the smell I am talking about. For many, it has been so off-putting that they opt to not even give them a try. But I am going to give you some tips and tricks that just might change all of that. If shirataki noodles just truly aren't for you, you can always make this recipe with zucchini noodles, shredded cabbage or spaghetti squash.
The type of Shirataki Noodle Matters
A successful shirataki recipe really depends on the type of noodle you buy. For years, I could never get used to the texture or taste of them until I found just the right brand. It truly makes all of the difference in the world. I have been able to find them in nearly all of the grocery stores near me, but I usually buy them in a package of 10 from Amazon because it saves money and they last a long time in the fridge. This is the brand of shiritaki noodles that I recommend.
The preparation method is key
If you take a bag of shirataki noodles and toss them directly in a pan, this is your first mistake. It is important to drain the liquid they are stored in and soak them in a bowl of fresh water for about 20 minutes. From there, drain them and give them another good rinse. If they still have an odor or feel a little slimy, soak them again. Then, I drain them and dry fry them in a pan for abut 5 minutes.
Taking all of these steps will really help them absorb the flavors you are cooking them in and lose a lot of that rubbery texture. While this really helps, they are still not for everyone. I have found that using them in Asian inspired cooking is usually the gateway into loving them.
other low carb asian recipes you might enjoy
Want more low carb soup and stew recipes?
Is there anything more comforting on a cold day than a hot bowl of soup? In this ebook, there are 30 creative and delicious soup recipes. They utilize common every day ingredients that you can easily find at your local grocery store -no weird specialty ingredients here. So break out your Dutch oven, stock pot, and slow cooker, because it is soup season! These recipes are hearty enough to make a full meal, and perfect for meal prep. I like to make each one in a double batch and freeze half for later - cook once, eat twice. CHECK IT OUT HERE!