Low Carb Creamy Ramen
Low Carb Creamy Ramen
Ingredients
For the Ramen Base
- 1 tablespoon avocado oil
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 head bok choy, chopped
- 6 cups bone broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 ounces low carb ramen noodles
For the Creamy Mixture
- 1/2 cup mayonnaise, full-fat
- 2 tablespoons Sriracha, or to taste
- 1 large egg
For Topping
- 1/4 cup green onions, sliced
- 4 ounces pork belly, cooked and sliced
- 1 tablespoon chili oil, or to taste
Instructions
- 1
Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the sliced yellow onion and minced garlic. Sauté for 3-5 minutes, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 5 min
- 2
Add the sliced cremini mushrooms and chopped bok choy to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and the bok choy has wilted.
⏱️ 7 min
- 3
Pour in the bone broth. Season with salt and black pepper. Bring the broth to a gentle simmer, then reduce the heat to low to keep it warm.
⏱️ 5 min
- 4
Add the low carb ramen noodles to the simmering broth. Cook according to package directions, typically 3-5 minutes, until the noodles are tender. Do not overcook.
⏱️ 5 min
- 5
While the noodles are cooking, prepare the creamy mixture. In a separate medium bowl, combine the mayonnaise, Sriracha, and the large egg. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 3 min
- 6
Carefully ladle about 1 cup of the hot ramen broth into the mayonnaise-Sriracha-egg mixture, whisking continuously to temper the egg and prevent it from scrambling. Once tempered, pour the entire creamy mixture back into the pot with the ramen and broth, stirring constantly for 1-2 minutes until the broth thickens slightly and becomes creamy. Do not bring to a rolling boil after adding the creamy mixture.
⏱️ 3 min
- 7
Ladle the creamy ramen into individual serving bowls. Garnish each bowl generously with sliced green onions, cooked pork belly, and a drizzle of chili oil. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Low Carb Creamy Ramen
For the Ramen Base
- 1 tablespoon avocado oil
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 head bok choy, chopped
- 6 cups bone broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 ounces low carb ramen noodles
For the Creamy Mixture
- 1/2 cup mayonnaise, full-fat
- 2 tablespoons Sriracha, or to taste
- 1 large egg
For Topping
- 1/4 cup green onions, sliced
- 4 ounces pork belly, cooked and sliced
- 1 tablespoon chili oil, or to taste
Instructions
- 1
Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the sliced yellow onion and minced garlic. Sauté for 3-5 minutes, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 5 min - 2
Add the sliced cremini mushrooms and chopped bok choy to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and the bok choy has wilted.
⏱️ 7 min - 3
Pour in the bone broth. Season with salt and black pepper. Bring the broth to a gentle simmer, then reduce the heat to low to keep it warm.
⏱️ 5 min - 4
Add the low carb ramen noodles to the simmering broth. Cook according to package directions, typically 3-5 minutes, until the noodles are tender. Do not overcook.
⏱️ 5 min - 5
While the noodles are cooking, prepare the creamy mixture. In a separate medium bowl, combine the mayonnaise, Sriracha, and the large egg. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 3 min - 6
Carefully ladle about 1 cup of the hot ramen broth into the mayonnaise-Sriracha-egg mixture, whisking continuously to temper the egg and prevent it from scrambling. Once tempered, pour the entire creamy mixture back into the pot with the ramen and broth, stirring constantly for 1-2 minutes until the broth thickens slightly and becomes creamy. Do not bring to a rolling boil after adding the creamy mixture.
⏱️ 3 min - 7
Ladle the creamy ramen into individual serving bowls. Garnish each bowl generously with sliced green onions, cooked pork belly, and a drizzle of chili oil. Serve immediately.
⏱️ 2 min