Sure, here's a recipe for a keto-friendly ramen soup:
Ingredients:
For the broth:
- 4 cups chicken or beef broth (preferably homemade or low-sodium store-bought)
- 2 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 tablespoons soy sauce or tamari (for gluten-free option)
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
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For the toppings:
- 2 packs of shirataki noodles (konjac noodles) or spiralized zucchini noodles
- 2 cups shredded cooked chicken or thinly sliced beef
- 2 soft-boiled eggs, halved
- 1 cup sliced mushrooms (shiitake, cremini, or your choice)
- 1 cup baby spinach or bok choy leaves
- 2 green onions, thinly sliced
- Optional: sesame seeds, nori seaweed, chili oil, sriracha sauce for garnish
Instructions:
In a large pot, combine the broth, garlic, ginger, soy sauce, fish sauce, and sesame oil. Bring to a simmer over medium heat and let it simmer for about 10-15 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
While the broth is simmering, prepare your toppings. Cook the shirataki noodles according to the package instructions if using, then drain and rinse them under cold water. If using zucchini noodles, simply spiralize them and set aside. Cook the chicken or beef if not already cooked, and soft-boil the eggs.
Once the broth is ready, remove the garlic and ginger slices with a slotted spoon and discard.
Divide the cooked noodles among serving bowls. Top with the shredded chicken or sliced beef, mushrooms, spinach or bok choy leaves, and soft-boiled eggs.
Ladle the hot broth over the toppings in each bowl.
Garnish with sliced green onions, sesame seeds, nori seaweed, a drizzle of chili oil, or sriracha sauce if desired.
Serve hot and enjoy your keto-friendly ramen soup!
Feel free to adjust the toppings and seasonings according to your taste preferences. This recipe is versatile, so you can customize it with your favorite low-carb ingredients.
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