Skip the takeout and make a bowl of rich, soothing ramen that fits your low-carb goals. This Keto Chicken Ramen uses shirataki noodles for that classic slurp without the carbs, plus a savory, aromatic broth that comes together fast. It’s weeknight-friendly, customizable, and deeply satisfying.

If you like hearty soups, you might also enjoy our bright, lemony twist on chicken soup here: Egg Lemon Greek Chicken Soup. And for another simple, flavor-packed dinner idea, try this reader favorite: Easy Soy Garlic Chicken Thighs.

Keto Chicken Ramen With Shirataki Noodles - Cozy, Low-Carb Comfort

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 packs shirataki noodles (about 14 oz total), well-rinsed
• 2 cups cooked shredded chicken (rotisserie works great)
• 4 cups chicken broth (low-sodium)
• 1 tablespoon avocado or light olive oil
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce or tamari (to taste)
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce (optional, for extra umami)
• 1 teaspoon chili garlic sauce or sriracha (optional, for heat)
• 2 cups sliced mushrooms (shiitake or cremini)
• 1 cup baby bok choy or spinach, chopped
• 2 green onions, thinly sliced
• 2 soft-boiled eggs (optional but classic)
• To garnish: sesame seeds, lime wedges, and extra green onion

Method

 

1. Prep the shirataki: Drain the noodles, rinse under cold water for 1-2 minutes, and pat dry.For the best texture, dry-fry them in a clean skillet over medium heat for 3-4 minutes to remove excess moisture.
2. Sauté aromatics: In a pot, heat avocado oil and sesame oil over medium. Add garlic and ginger. Cook 30-60 seconds until fragrant.
3. Build the broth: Add chicken broth, soy sauce, rice vinegar, and fish sauce (if using).Bring to a simmer. Taste and adjust salt or soy.
4. Add veggies: Stir in mushrooms and simmer 4-5 minutes until tender. Add bok choy or spinach and cook 1-2 minutes more.
5. Warm the chicken: Add shredded chicken.Simmer 2-3 minutes to heat through. Stir in chili garlic sauce if you want it spicy.
6. Add noodles: Divide shirataki noodles between bowls. Ladle hot broth and chicken over the noodles.
7. Finish and serve: Top with green onion, sesame seeds, and halved soft-boiled eggs.Serve with lime wedges.

What Makes This Recipe So Good

• Keto-friendly and filling: Shirataki noodles are ultra low in carbs and calories, so you can enjoy a full bowl.
• Big umami flavor: Garlic, ginger, soy sauce, and sesame oil create a rich, savory broth in minutes.
• Quick and flexible: Use rotisserie chicken or leftover chicken to save time. Add your favorite low-carb veggies.
• Comfort in a bowl: Warm, slurpable, and soothing without feeling heavy.

What You’ll Need

• 2 packs shirataki noodles (about 14 oz total), well-rinsed
• 2 cups cooked shredded chicken (rotisserie works great)
• 4 cups chicken broth (low-sodium)
• 1 tablespoon avocado or light olive oil
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce or tamari (to taste)
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce (optional, for extra umami)
• 1 teaspoon chili garlic sauce or sriracha (optional, for heat)
• 2 cups sliced mushrooms (shiitake or cremini)
• 1 cup baby bok choy or spinach, chopped
• 2 green onions, thinly sliced
• 2 soft-boiled eggs (optional but classic)
• To garnish: sesame seeds, lime wedges, and extra green onion

Instructions

1. Prep the shirataki: Drain the noodles, rinse under cold water for 1-2 minutes, and pat dry.

   For the best texture, dry-fry them in a clean skillet over medium heat for 3-4 minutes to remove excess moisture.

2. Sauté aromatics: In a pot, heat avocado oil and sesame oil over medium. Add garlic and ginger. Cook 30-60 seconds until fragrant.
3. Build the broth: Add chicken broth, soy sauce, rice vinegar, and fish sauce (if using).

   Bring to a simmer. Taste and adjust salt or soy.

4. Add veggies: Stir in mushrooms and simmer 4-5 minutes until tender. Add bok choy or spinach and cook 1-2 minutes more.
5. Warm the chicken: Add shredded chicken.

   Simmer 2-3 minutes to heat through. Stir in chili garlic sauce if you want it spicy.

6. Add noodles: Divide shirataki noodles between bowls. Ladle hot broth and chicken over the noodles.
7. Finish and serve: Top with green onion, sesame seeds, and halved soft-boiled eggs.

   Serve with lime wedges.

Keeping It Fresh

• Store broth and noodles separately to keep the noodles from getting watery. Refrigerate for up to 4 days.
• Reheat gently on the stove until hot. Add fresh greens right before serving to keep them bright.
• Freeze the broth (without noodles or greens) for up to 2 months.

  Add fresh shirataki when you reheat.

Benefits of This Recipe

• Low in carbs, high in satisfaction: Shirataki noodles help you stay on track without missing ramen night.
• Protein-packed: Chicken and eggs keep you full and energized.
• Customizable: Adjust spice, veggies, and toppings for your taste and pantry.

Common Mistakes to Avoid

• Skipping the noodle prep: Rinsing and dry-frying shirataki removes the odor and improves texture.
• Under-seasoning the broth: Taste as you go. A pinch of salt or extra soy can bring everything to life.
• Overcooking the eggs: For that soft, jammy yolk, cook 6-7 minutes, then chill in ice water.

Alternatives

• Protein swaps: Use sliced pork, ground chicken, shrimp, or tofu.
• Broth variations: Add miso paste (reduce soy), or a splash of coconut aminos for a slightly sweeter note.
• Veggie add-ins: Zucchini, bean sprouts, nori strips, or a handful of shredded cabbage.
• Spice it up: Chili oil, extra sriracha, or a spoon of sambal.

Can I use regular noodles instead of shirataki?

Yes, but the recipe won’t be keto. If you’re low-carb but not strict keto, try zucchini noodles or low-carb konjac fettuccine.

Do shirataki noodles need to be cooked?

Not really.

They’re pre-cooked, but rinsing and dry-frying improves texture and gets rid of any odor.

How do I make the broth creamier?

Stir in a splash of unsweetened almond milk or a spoon of white miso. For a richer soup, add a small knob of butter at the end.

Can I make this spicy?

Absolutely. Add chili garlic sauce, sriracha, or drizzle chili oil on top.

Adjust to your heat level.

Is this good for meal prep?

Yes. Store noodles and broth separately and add greens fresh when reheating for the best texture.

In Conclusion

Keto Chicken Ramen with Shirataki Noodles proves you can have a cozy, slurp-worthy bowl without the carb crash. It’s fast, flexible, and full of flavor—perfect for busy nights. If you’re in the mood for another comforting bowl, check out this creamy, crowd-pleasing soup: Crockpot Creamy Potato Hamburger Soup (not keto, but a family favorite).

For a quick, protein-packed skillet dinner, try this savory option: Easy Low Carb Ground Chicken Skillet Recipe. And when you want a simple noodle-style meal with big flavor, this one is always a hit: Easy Mongolian Ground Beef Noodles Recipe.