Japanese Ramen is a delicious mix of thinly sliced pork, konjac noodles, and soft-boiled eggs in a delicious broth that has been perfected over many hundreds of years.
I traveled to Japan a few years ago with my family, and one of the staple foods found in the tourist areas is Ramen. It’s such a special meal because generally everyone can afford it, plus its just so tasty you can’t say no.
We spent time in Tokyo, Sapporo, and Niseko (as pictured below)
The only problem with traditional ramen is that its usually made with noodles, which contain too many carbs for a ketogenic diet. This is where Konjac Noodles work wonders.
Konjac noodles are usually for the calorie conscious but turns out that they are also for the carb conscious, simply because they contain very little carbs that aren’t fiber.
The rolled pork and gooey boiled eggs are the tip of the iceberg with this dish. The broth is absolutely fantastic and will help keep your sodium levels high enough to avoid the keto flu (if you’re new to keto).
I cooked the rolled pork separately in a cast iron cooking pot that I used for camping, but any dutch oven/pot will do the trick if you can place it in the oven. Otherwise, you might be able to get away with an Instant Pot style approach, or even a slow cooker style rolled pork roast (send me an email if you’ve had success with any of these alternative methods).
If you are looking for more warming Keto Ramen like this, you are going to love my other dinner recipes on the blog that are just as delicious is this one, or you can download my Best Selling Keto Cookbook and get even more great keto dinner recipes.
Or if you are looking for more Keto Noodle Soup recipes sequenced into an easy keto meal plan, then you’ll enjoy my 4 week keto meal plan, filled with many more dinner ideas like this recipe.
How many calories in Keto Ramen?
If you’re wondering How many calories in Keto Ramen?, then hopefully I can answer this question for you.
The nutritional information can be found here for this recipe:
How many carbs in Keto Ramen?
That’s a good question. If you look above, hopefully, the nutritional information panel can answer this question, but if it doesn’t, you can always leave a comment below and I’ll answer as promptly as I can.
I hope you enjoy this warming Keto Ramen as much as I did testing, creating and photographing this recipe. Don’t forget to share this Keto Japanese Ramen with a friend in need, or anyone who would be excited about finding a perfect warming Keto Japanese Ramen.
Until Next Time.
Keto Ramen
Ingredients
Broth
- 500 ml Chicken Stock 17 floz
- 2 Garlic Cloves
- 2 tablespoons Liquid Aminos soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Ginger
- ½ teaspoon five spice
- ½ teaspoon chili powder
- 1 teaspoon Erythritol
- 2 tablespoons Sesame Seed Oil
Toppings
- 2 boiled eggs
- 1 packet miracle noodles
- 4 Pieces Sliced Pork
Optional Pork Ingredients:
- 1/4 Cup Liquid Aminos
- 2 Tablespoons Rice Wine Vinegar
- 3 Garlic Cloves
- 300 g Pork Belly 10.5 oz
- 1 Cup water
- 2 teaspoons Erythritol
- 2 wooden skewers
Instructions
- In a large saucepan, combine the broth ingredients, and simmer for 10 mins.
- Pour into 2 bowls and serve warm.
If using miracle noodles
- dry fry them for 8 minutes before adding to the bowl.
If using boiled eggs
- heat a pot of water to boiling point, add the eggs and set a timer for 5 minutes.
- Remove from the water and place into an ice bath for 2 minutes before peeling and halving.
If using pork:
- Preheat your oven to 180C (355F)
- Combine all ingredients into a small Dutch oven, and roll the pork belly into a circle, poking wooden skewers through the meat to keep it rolled
- Cook for 40 minutes, remove from the broth and slice into round cuts as shown in the photo.
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Laura says
Where do you get miracle noodles? Your link brings me back to your recipe.