Delicious keto ramen!

Here’s a recipe for keto ramen with eggs:

Ingredients:

For the broth:

• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 tablespoon soy sauce or tamari (look for a low-carb option)
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes (optional, for spice)

For the ramen:

• 2 zucchini, spiralized or cut into thin noodle-like strips
• 4 boiled eggs, halved
• 4 slices cooked bacon, chopped
• 2 green onions, sliced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, combine the chicken broth, soy sauce or tamari, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes to allow the flavors to meld together.
2. While the broth is simmering, prepare the zucchini noodles. If you don’t have pre-cut zucchini noodles, you can use a spiralizer or julienne peeler to create thin noodle-like strips from the zucchini.
3. In a separate pot of boiling water, cook the zucchini noodles for about 2-3 minutes until they are tender. Drain the noodles and set them aside.
4. Assemble the ramen bowls by dividing the zucchini noodles among four serving bowls. Ladle the hot broth over the noodles.
5. Place two halved boiled eggs in each bowl of ramen.
6. Top the ramen with chopped cooked bacon, sliced green onions, and fresh cilantro.
7. Serve the keto ramen immediately while it’s hot.

Enjoy your delicious and keto-friendly ramen with eggs! Feel free to customize the toppings by adding other low-carb vegetables like sliced mushrooms or bok choy, or by adding a dash of hot sauce for extra heat.