Keto Ramen

Ingredients & Substitutions

Here I explain the best ingredients for my keto ramen recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Shirataki Noodles – Also called miracle noodles or konjac noodles. They’re made from konjac root, so basically just fiber and water. I usually order this brand — it’s my favorite!
• Olive oil – Just for sauteing. Avocado oil works too if that’s what you’ve got.
• Sirloin Steak – I used sirloin, but any thin-sliced steak works. You can also swap it for chicken, pork, or even tofu if you’re keeping it vegetarian. See all my protein options below the recipe card!
• Garlic – Fresh tastes best, but if you’re in a rush, 1 teaspoon of this jarred kind works fine.
• Ginger – I usually mince fresh ginger, but you can totally use the kind in a jar to save time.
• Shiitake Mushrooms – I like grabbing them pre-sliced, but whole works too. Got extras? Use them to make my sauteed shiitake mushrooms.
• Coconut Aminos – I use these instead of soy sauce to keep it soy-free (It’s my favorite substitute). Same umami flavor, just a bit sweeter. If soy works for you, regular or low-sodium soy sauce is fine too.
• Fish Sauce – Adds that rich, savory ramen flavor. I like using a no-sugar-added brand with a clean label.
• Beef Broth – I used regular broth, but beef bone broth gives even more flavor. You can also use chicken broth or bone broth if you’re swapping the protein.
• Sea Salt & Black Pepper

How To Make Keto Ramen

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cook the noodles. Rinse the shirataki noodles really well, boil, then rinse again and pat dry.
2. Sear the steak. Season it with salt and pepper, then sear both sides in a dutch oven until browned. Remove to a plate and cover to keep warm.

3. Build the broth. Add a little more olive oil and cook the garlic and ginger until fragrant. Then stir in the mushrooms, coconut aminos, fish sauce, and broth. Simmer to let all those flavors meld together.
4. Soft boil the eggs. While the broth simmers, cook your eggs to your preferred doneness, let them cool, and slice in half. I follow the time chart in my guide to perfect boiled eggs to get them just right.
5. Assemble your bowls. Add the keto ramen to 4 bowls, pour in the broth, and top with steak and any extras you like. A little chili sauce is great if you want heat!

Topping Ideas

I like to serve this with soft-boiled eggs, green onions, and a squeeze of lime, but you can totally make it your own with whatever toppings you love.

Try adding mushrooms, nori, sesame seeds, shredded cabbage, or a handful of bean sprouts for some extra crunch. Not a fan of soft eggs? hard boiled eggs work just as well.

Recipe Variations

If you want to switch things up, there are so many ways to make keto ramen your own — here are some of my favorite variations to try:

• Noodle Options – I usually make this with shirataki noodles because the texture is the closest to real ramen, but I’ve also used zucchini noodles and spaghetti squash — both are great if you want to sneak in more veggies. Kelp noodles work too and add a fun chewy bite. Just keep in mind that veggie noodles can get soft quickly, so don’t simmer them too long.
• Protein Options – I love using sirloin steak (that’s what you’ll find in the recipe), but chicken (I like shredded chicken), pulled pork, or even ground beef all work well here. I’ve also done Shrimp or crab for a lighter option, and if you want to keep it vegetarian, just top with soft-boiled eggs. Most proteins can be made ahead, which makes assembly super fast.