This low carb, gluten free ramen recipe is full of Asian flavor but without the heavy carbs or calories. With just 347 calories and 3 net carbs this generously portioned soup is hearty, comfort food anytime of the day. This recipe calls for chicken and chicken stock but it is just as good with beef. Feel free to put your favorite low carb vegetables in it as well – just watch the carbs. With this popular Asian dish you’re just 30 minutes away from dinner. Enjoy!
For this recipe you’ll need: egg, chicken breast, spiralized zucchini, soy sauce (make sure it is 0 or very low carb and gluten free), rice vinegar, garlic, onion, cilantro, hot sauce, fresh ginger, chicken stock, chile sesame oil, sesame oil, lime
I’m not sure when I figured out that the ramen noodles I had been eating all through my teens were not real ramen. I honestly think that it wasn’t until my eldest son was stationed in Misawa that I saw the images he posted and realized that ramen noodles and ramen were two totally different things.
That was before I discovered pho – but that’s an entirely different story.
What Is Low-Carb Gluten Free Ramen?
So ramen, if you’ve been living under a rock for the past 10 years, is an Asian noodle soup that’s made with various kinds of noodles, thinly sliced meat, a deeply flavored broth, various vegetables, and usually a soft boiled egg. If you counted the times I used the word various then you’ll realize that it’s just one of those clean out the fridge type meals. The only rules I know of are that there has to be noodles, broth, and egg – maybe not even the egg.
I used a gluten free, low carb soy sauce (like Kikkomann gluten-free) or you could use coconut aminos if you prefer. The main thing is to get that broth as flavorful as possible because everything else relies on it. I found that adding a little 0 carb beef stock in place of some of the chicken stock gave this gluten free ramen a deeper flavor, too.
If you are just gluten free and not low carb you can us the rice noodles that you’ll usually find in the Asian section of your store. Since I want low carb I decided to use the larger noodle blade on my spiralizer to create long zucchini noodles. That keeps it both gluten free and low carb so that’s a win!
Tips for Making Low Carb Ramen
This is such an easy soup that I am pretty sure you’re going to love it. Here are a few tips that I found worked really well.
- Simmering the chicken and the zucchini noodles in the broth gives the noodles more flavor than adding them cooked to the finished soup. They soak up all of the flavors in the broth so even if you don’t care for zucchini noodles ( I am not a big fan, usually) you may find that you love these.
- The zucchini noodles that you buy already spiralized are usually too thin for this. I used my spiralizer attachment for my Kitchen Aid.
- I like my broth spicy so I added more hot sauce and chile oil. Adjust to your own tastes.
- The chicken breast should be sliced very thin while it is raw. If you slice it when slightly frozen it’s easier.
- Don’t overcook the egg – if it’s a little too undercooked for your tastes let it poach in the broth a minute or two.
- Squeeze the lime over it just before serving. It adds a little zip.
You May Need…
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I love my Kitchen Aid Spiralizer Attachment! I can make all kinds of veggie noodles in different sizes, depending on which recipe I want to make.
Low Carb Gluten Free Ramen Recipe
I love this gluten free ramen soup on a chilly day or when I just don’t feel well. It’s comforting, filling, and delicious plus it’s low carb AND low calorie! If you like this recipe please give it 5 stars. Thanks!
Gluten Free Chicken Ramen
- 2 eggs
- 1 tablespoon sesame oil
- 1 tablespoon chile sesame oil
- 1 tablespoon onion , chopped
- 1 teaspoon garlic , chopped
- 1 teaspoon ginger , grated
- 2 cups chicken stock , make sure it's 0 carb
- 1/4 cup soy sauce , gluten free/low carb
- 2 tablespoons rice vinegar
- 1 dash hot sauce
- 6 ounces chicken breast ,sliced thin
- 4.5 ounces zucchini , spiralized
- 2 tablespoons cilantro , chopped
- 1 wedge lime
- Place the eggs in a pan of simmering water and cook for 7 to 8 minutes. Make sure the water covers them completely.
- Remove the eggs from the water, plunge into cold water, and peel gently because they will be soft boiled. Set aside.
- Heat the chile oil and sesame oil in a high sided skillet.
- Add the onion, garlic, and ginger - saute until soft but not brown.
- Add the chicken stock, soy sauce, rice vinegar, cilantro, and hot sauce - bring to a boil.
- Turn down the heat to a simmer and add chicken breast and zucchini "noodles".
- Simmer for 15 minutes, or until chicken is cooked through and noodles are tender.
- Divide the noodles up between two bowls.
- Arrange half the chicken in each bowl.
- Gently cut the eggs in half and place in each bowl.
- Ladle the broth over the ingredients carefully.
- Place a saucer over each of the bowls to seal in the heat and let stand a couple of minutes.
- Remove saucers, sprinkle with more cilantro and squeeze some lime over the ramen before serving.
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