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Keto Refeed Bone Broth Ramen

Keto bone broth ramen with shirataki noodles, soft-boiled eggs, and chicken in a ceramic bowl

After a solid fast, there’s nothing quite like easing back into eating with something warm, comforting, and packed with nutrients. That’s where our Keto Refeed Bone Broth Ramen comes in. This bowl hits all the right notes—it’s rich in electrolytes, easy on the digestive system, and bursting with umami flavor from the slow-simmered broth. We started making this dish as our go-to post-fast ritual, especially after longer fasts where we wanted to refuel without shocking the system or kicking ourselves out of ketosis.

Instead of traditional ramen noodles, we’re using shirataki noodles, which are carb-free and gentle on the stomach. We add soft-boiled eggs, tender shredded chicken or pork belly, and a mix of keto-friendly garnishes that give it depth, flavor, and fat. This is one of those dishes that feels like you’re indulging, while actually nourishing your body in all the right ways.

Cuisine
Courses , , , ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 2
Calories 420
Description

This ultra-keto-friendly ramen features a savory bone broth, shirataki noodles, soft-boiled eggs, and tender protein, making it the perfect gut-friendly, mineral-packed meal to break your fast.

Ingredients
  • 2 cups bone broth (beef or chicken, homemade or high-quality store-bought)
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 2 soft-boiled eggs, peeled and halved
  • 1 package shirataki noodles, rinsed and drained
  • 1/2 cup cooked, shredded chicken (or pork belly slices)
  • 1/4 cup sliced green onions
  • 1 tablespoon avocado oil or ghee
  • Sea salt and black pepper to taste
  • Optional: a few drops chili oil or red pepper flakes for heat
  • Optional toppings: fresh cilantro, sliced mushrooms, sesame seeds
Instructions
    Prep the Base:
  1. In a saucepan, heat the avocado oil or ghee over medium heat. Add garlic and ginger, sautéing for about 1 minute until fragrant.
  2. Pour in the bone broth, coconut aminos, and sesame oil. Bring to a gentle simmer.
    3. Prepare the Noodles:
  3. 3. Rinse shirataki noodles thoroughly under cold water. Boil in water for 2–3 minutes to remove any odor. Drain and set aside.
    4. Assemble the Bowl:
  4. 4. Add the cooked shredded chicken (or pork belly) to the simmering broth and let it warm through, about 5 minutes.
  5. 5. Place noodles in two serving bowls. Ladle broth and meat over the noodles.
  6. 6. Top each bowl with a soft-boiled egg, green onions, and any optional garnishes.
  7. 7. Finish with a sprinkle of salt, pepper, and a few drops of chili oil if desired.

Nutrition Facts

Servings: 2 ServingCalories:420kcalTotal Fat:28gSaturated Fat: 7gTotal Carbohydrate:4gDietary Fiber: 2gSugars: 1gProtein:34g

Note

Substitutions & Variations:

  • No Shirataki? Sub with zucchini noodles or kelp noodles.
  • Dairy-Free: This recipe is naturally dairy-free.
  • Protein Swap: Use sliced steak, poached salmon, or a soft-boiled tofu square for variety.
  • Spice It Up: Add chili paste, jalapeño slices, or hot sesame oil.
  • Extra Veg: Toss in wilted spinach, sautéed mushrooms, or bok choy for added bulk.
Read it online: https://ketoeatsrecipes.com/recipe/keto-refeed-bone-broth-ramen/