Keto Chicken Ramen Soup

Believe for a minute, being in Japan. You need something to devour and you find a small real restaurant. You don’t recognise what whatever is so you order the maximum popular dish. whilst your meal arrives, you are dealt with to a large bowl of aromatic, beefy soup. every chunk is an explosion of tastes and texture.

Ramen soup is one of the most exciting food you can have. properly, now you don’t must keep away from this terrific dish because of your keto food plan. This keto fowl “ramen” soup recipe tastes brilliant and it'll hold you on target to ketosis.


  • 1 chicken breast, sliced
  • 4 cups (960 ml) chicken broth (or chicken bone broth)
  • 2 eggs
  • 1 zucchini, made into noodles
  • 1 Tablespoon ginger, minced
  • 2 cloves of garlic, peeled and minced
  • 2 Tablespoons (30 ml) gluten-free tamari sauce or coconut aminos
  • 3 Tablespoons (45 ml) avocado oil, to cook with


  1. Pan-fry the chicken slices in the avocado oil in a large frying pan until cooked and browned.
  2. Hard boil the 2 eggs and slice in half.
  3. Add chicken broth to a large pot and simmer with the ginger, garlic, tamari sauce, and add in the zucchini noodles for 2-3 minutes to soften them.
  4. Divide the broth into 2 bowls, top with the boil eggs and chicken breast slices.
  5. Season with additional hot sauce or tamari sauce, to taste.