Keto Zucchini Noodle Ramen with Garlic Chili Broth & Soft‑Boiled Egg
"Imagine slurping a steaming bowl of ramen that’s both comforting and keto‑friendly. This Zucchini Noodle Ramen swaps traditional wheat noodles for fresh, low‑carb zucchini ribbons, delivering a satisfying bite without the carb overload. The heart of the dish is a bold garlic chili broth, simmered with chicken stock, ginger, and a touch of tamari for umami depth, then finished with sesame oil for a silky finish. A perfectly soft‑boiled egg adds creamy richness, while bright scallions and a sprinkle of sesame seeds provide crunch and color. Ideal for a quick lunch, this recipe comes together in under 35 minutes, making it perfect for busy weekdays or a relaxed weekend treat. The combination of spicy broth, tender zucchini noodles, and velvety egg satisfies cravings while keeping net carbs under 10 g per serving, supporting ketosis and steady energy. Pro tip: let the zucchini noodles sit in a pinch of salt for 5 minutes before adding to the broth to draw out excess moisture, ensuring a firmer texture that holds up to the hot broth."
Ingredients
Instructions
Heat olive oil in a pot over medium heat and sauté garlic and ginger until fragrant, about 1 minute.
Stir in chili garlic paste, tamari, and chicken broth; bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Meanwhile, bring a small saucepan of water to a boil, lower to a simmer, and add the egg. Cook for 6 minutes for a soft‑boiled center, then transfer to ice water and peel.
Pat the zucchini noodles with a paper towel, then toss them with a pinch of salt and let rest for 5 minutes. Squeeze out excess moisture.
Add sesame oil to the broth, season with salt and pepper, and keep warm.
Divide zucchini noodles into two bowls, pour hot broth over them, and top each with a halved soft‑boiled egg, sliced scallions, and sesame seeds if using.
Serve immediately and enjoy the spicy, comforting flavors.
Gather Ingredients
Step by Step
Heat olive oil in a pot over medium heat and sauté garlic and ginger until fragrant, about 1 minute.
Stir in chili garlic paste, tamari, and chicken broth; bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Meanwhile, bring a small saucepan of water to a boil, lower to a simmer, and add the egg. Cook for 6 minutes for a soft‑boiled center, then transfer to ice water and peel.
Pat the zucchini noodles with a paper towel, then toss them with a pinch of salt and let rest for 5 minutes. Squeeze out excess moisture.
Add sesame oil to the broth, season with salt and pepper, and keep warm.
Divide zucchini noodles into two bowls, pour hot broth over them, and top each with a halved soft‑boiled egg, sliced scallions, and sesame seeds if using.
Serve immediately and enjoy the spicy, comforting flavors.