Ramen without the noodles? No, thanks! Ramen with delicious shirataki noodles and only 4 carbs per serving? Yes, please! Every spoonful of this umami soup will leave your taste buds delighted, we can’t wait for you to try this low carb Simple Chicken Ramen!
Prep Time: 5 minutes
Cooking Time: 30 minutes
1 tablespoon toasted sesame oil
1 large boneless & skinless chicken breast
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon garlic powder
1 cup cremini mushrooms, sliced
1 teaspoon dried mushroom powder
¼ teaspoon dried red pepper flakes
1 teaspoon fresh ginger, peeled & minced
2 cups chicken stock
1 teaspoon fish sauce
1 teaspoon coconut aminos
2 whole scallions, minced
8 ounces shirataki noodles
½ medium jalapeño, sliced
2 hard or soft-boiled eggs, halved
2 teaspoons black sesame seeds
Add sesame oil to a large stockpot or Dutch oven and bring to medium-low heat. When the pot is hot, add chicken breast and season with half of the sea salt, black pepper and garlic powder. Flip the chicken after 5 minutes and season with the rest of the sea salt, black pepper and garlic powder. Continue cooking for another 5-8 minutes.
Remove the chicken from the pot and set aside. When cool, slice and divide 4 ways.
Add the sliced mushrooms to the pot and season with dried mushroom powder, dried red pepper flakes and fresh ginger and sauté until the mushrooms begin to soften, about 5 minutes.
Pour in the chicken stock, fish sauce and coconut aminos. Bring to a simmer for 10 minutes.
Stir in shirataki noodles and half of the minced scallion.
Serve between 4 and add sliced chicken and garnish with remaining minced scallion, hard or soft-boiled egg and black sesame seeds.
Store any leftovers in the fridge for up to 3 days.
Net Carbs: 4