Beef Keto Ramen

Finally, a keto-friendly ramen that is almost as quick and easy to make as the popular convenience version.
Keyword Beef Soup Base, Chef Taffiny Elrod
Recipe Creator Chef Taffiny Elrod
Prep Time 10 minutes
Cook Time 10 minutes

Yields:

1 20-oz. serving

Ingredients:

  • 2 cups water
  • 1- inch thick coin sized piece fresh ginger
  • 1 clove garlic sliced
  • 2 X 2-inch piece kombu seaweed
  • 1 serving Beef Keto Chow
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. soy sauce or coconut aminos
  • 1 cup spiralized daikon radish* or shirataki noodles 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. thinly sliced scallion

Optional toppings:

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

Directions:

  • 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.
*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 Facts
Beef Keto Ramen
Serving Size
 
20 oz.
Amount per Serving
Calories
449.76
% Daily Value*
Fat
 
18.7
g
29
%
Saturated Fat
 
6.9
g
43
%
Trans Fat
 
0.58
g
Polyunsaturated Fat
 
1.24
g
Monounsaturated Fat
 
7.54
g
Cholesterol
 
254.69
mg
85
%
Sodium
 
2288.23
mg
99
%
Potassium
 
1933.47
mg
55
%
Carbohydrates
 
16.54
g
6
%
Fiber
 
14.45
g
60
%
Sugar
 
0.93
g
1
%
Sugar Alcohol
 
0.5
g
Net Carbs
 
2.05
g
Protein
 
54.79
g
110
%
Vitamin A
 
1329.51
IU
27
%
Vitamin C
 
122.74
mg
149
%
Calcium
 
577.96
mg
58
%
Iron
 
6.05
mg
34
%
* Percent Daily Values are based on a 2000 calorie diet.
beef keto ramen
beef keto ramen

Ingredients:

  • 2 cups water
  • 1- inch thick coin sized piece fresh ginger
  • 1 clove garlic sliced
  • 2 X 2-inch piece kombu seaweed
  • 1 serving Beef Keto Chow
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. soy sauce or coconut aminos
  • 1 cup spiralized daikon radish* or shirataki noodles 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. thinly sliced scallion

Optional toppings:

  • 1 sheet nori seaweed or toasted seaweed snack
  • Handful lightly steamed spinach
  • Handful lightly steamed bean sprouts
  • Chili oil
  • Grated daikon radish
Nutrition Facts
Beef Keto Ramen
Serving Size
 
20 oz.
Amount per Serving
Calories
449.76
% Daily Value*
Fat
 
18.7
g
29
%
Saturated Fat
 
6.9
g
43
%
Trans Fat
 
0.58
g
Polyunsaturated Fat
 
1.24
g
Monounsaturated Fat
 
7.54
g
Cholesterol
 
254.69
mg
85
%
Sodium
 
2288.23
mg
99
%
Potassium
 
1933.47
mg
55
%
Carbohydrates
 
16.54
g
6
%
Fiber
 
14.45
g
60
%
Sugar
 
0.93
g
1
%
Sugar Alcohol
 
0.5
g
Net Carbs
 
2.05
g
Protein
 
54.79
g
110
%
Vitamin A
 
1329.51
IU
27
%
Vitamin C
 
122.74
mg
149
%
Calcium
 
577.96
mg
58
%
Iron
 
6.05
mg
34
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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.
*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.

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