Beef Keto Ramen

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Finally, a keto-friendly ramen that is almost as quick and easy to make as the popular convenience version.

Prep Time10

Cook Time10

Keyword: Beef Soup Base, Chef Taffiny Elrod

Recipe Creator: Chef Taffiny Elrod

Servings: 20-oz. serving

Calories: 449.76kcal

Author: Taffiny Elrod

Ingredients

2 cups water
1- inch fresh ginger coin sized piece fresh ginger
1 clove garlic sliced
2 pieces kombu seaweed 2x2-inch piece
1 serving Beef Keto Chow
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce or coconut aminos
1 cup shirataki noodles or spiralized daikon radish* rinsed well and drained (4 oz.)
3 oz. cooked steak or roast beef thinly sliced
1 soft boiled egg peeled and cut in half
1 Tbsp. scallion thinly sliced

Optional toppings:

1 sheet nori seaweed or toasted seaweed snack
Handful spinach lightly steamed
Handful lightly steamed bean sprouts
Chili oil
daikon radish Grated

Instructions

Place the water in a small saucepan with the fresh ginger, garlic, and kombu. Cover the pan and bring to a boil. Lower the heat and simmer for five minutes.
Remove the ginger, garlic, and kombu from the broth and discard.
Add the Beef Keto Chow, vinegar, and soy sauce to the broth. Mix until all the Keto Chow has dissolved
Add the daikon noodles and warm the soup on low heat until the noodles are warmed through and flexible.
Pour the broth and noodles into a bowl and top with sliced beef, soft boiled egg, and scallion.
Add any additional toppings you like and enjoy.

Notes

*To make the daikon noodles milder in flavor and more flexible, dunk them in boiling water for 30-45 seconds. The water used to boil the eggs works perfectly for this. If you aren’t going to use the noodles right away, rinse them under cold water and store them in a sealed container, in the refrigerator for up to two days.

Nutrition