Keto Chicken Zoodle Ramen
Keto ramen sounds like an oxymoron until you realize that what makes ramen good isn't really the wheat noodles, it's the broth and everything floating in it. Zucchini noodles, or zoodles if you're into cutesy portmanteaus, work surprisingly well as a stand-in because they're mild enough to let the broth do the talking and they've got that slurpable quality you want in a noodle situation. The key is not overcooking them into mush, which happens faster than you'd think. This version uses chicken thighs instead of breast because thighs have more fat and flavor, which is exactly what you want when you're cutting carbs and need your food to actually taste like something. The broth is rich and bone-based, loaded with collagen and fat that'll keep you full for hours without spiking your blood sugar. It's quick enough for a weeknight, satisfying enough that you won't feel like you're being punished for your dietary choices, and genuinely good in a way that has nothing to do with being low-carb. If you're doing keto or just trying to eat fewer noodles made of flour, this is a solid move.
Noodles made of green—chicken swims in liquid gold—carbs need not apply.
Let Me Tell You...
I started making this when I was trying to lose weight without feeling like I was eating diet food, which is harder than it sounds.
Most low-carb meals are just meat and vegetables arranged on a plate like you're at a steakhouse, and while that's fine, it gets boring fast. I wanted something that felt like a meal, not just components.
Ramen seemed impossible at first because noodles are literally the main event, but then I remembered I had a spiralizer buried in the back of a cabinet that I'd bought during a previous wave of good intentions.
I dug it out, turned two zucchinis into a pile of green ribbons, and decided to see what would happen if I treated them like ramen noodles.
Pat them dry before adding to the broth or you'll dilute everything.
The broth was the real project. I used store-bought bone broth because making it from scratch takes all day and I'm not that committed to anything.
I doctored it up with garlic, ginger, soy sauce, and a splash of rice vinegar to give it that tangy depth you expect in ramen.
I also added a spoonful of tahini, which sounds weird but adds body and richness without needing cream or cornstarch.
It made the broth taste fuller, almost creamy, without any dairy or carbs.
My friend who's been keto for years said it was the best low-carb soup she'd had, which I took as high praise coming from someone who's tried every cauliflower-based substitute known to man.
Thighs stay tender and add fat to the broth, which is what makes keto food actually taste good instead of like penance.
I seared the chicken thighs skin-side down until the skin was crispy and golden, which is one of the great joys of cooking and also a good source of fat if you're trying to hit your macros.
I sliced them thin after they rested so every bowl got some of that crispy skin, which is non-negotiable.
The soft-boiled eggs I added because eggs are keto-friendly and also because a ramen bowl without an egg feels incomplete, like a sentence missing punctuation.
I cooked them for exactly six and a half minutes so the whites were set but the yolks were still jammy, which is the only correct way to do it.
They only need 1–2 minutes to soften, and after that they turn to wet string.
The first time I ate this, I was genuinely surprised by how much it didn't feel like a compromise.
It tasted like ramen, it looked like ramen, and I didn't spend the rest of the evening thinking about what I wasn't eating.
My roommate, who's not keto and has no dietary restrictions, tried it and said he'd eat it even if he wasn't avoiding carbs, which is the ultimate test. The zucchini noodles aren't exactly the same as wheat noodles, but they're close enough that it doesn't matter.
And the broth is so rich and flavorful that you're not sitting there mourning the absence of actual ramen.
You're just eating a good bowl of soup that happens to fit your macros, which is exactly what keto food should be.
Ingredients
- 3 medium zucchini, spiralized into noodles (about 4 cups zoodles)
- 1 teaspoon kosher salt (for salting zoodles, plus more to taste)
- 4 boneless, skin-on chicken thighs (about 1.5 lbs)
- 1 tablespoon avocado oil or coconut oil
- 1/2 teaspoon black pepper (plus more to taste)
- 6 cups chicken bone broth (preferably homemade or high-quality store-bought)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce or coconut aminos (for strict keto)
- 1 tablespoon rice vinegar (unsweetened)
- 1 tablespoon tahini or almond butter
- 1 teaspoon sesame oil
- 2 soft-boiled eggs, peeled and halved (6.5-minute eggs)
- 1 cup shiitake mushrooms, sliced
- 1 cup baby bok choy, halved lengthwise
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
Preparation
- Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Place the zoodles in a colander, sprinkle with 1 teaspoon of salt, and toss to coat. Let sit for 10 minutes to release excess moisture, then pat dry thoroughly with paper towels or a clean kitchen towel. Set aside.
- Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook without moving for 6–7 minutes until the skin is golden and crispy. Flip and cook for another 5–6 minutes until the internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice into thin strips.
- While the chicken cooks, prepare the broth. In a large pot, combine the bone broth, minced garlic, and grated ginger. Bring to a simmer over medium heat and cook for 5–6 minutes to let the flavors meld.
- Add the sliced mushrooms to the broth and cook for 3–4 minutes until softened.
- In a small bowl, whisk together the soy sauce, rice vinegar, tahini, and sesame oil until smooth. Stir this mixture into the simmering broth. Taste and adjust seasoning with additional salt and pepper as needed.
- Add the bok choy to the broth and cook for 2–3 minutes until the greens are wilted and the stems are tender-crisp.
- Just before serving, add the prepared zoodles to the hot broth and cook for 1–2 minutes until just tender but still with a slight bite. Do not overcook or they will become mushy.
- Divide the zoodles and broth among serving bowls, making sure each bowl gets mushrooms and bok choy. Top with sliced chicken thigh, soft-boiled egg halves, sliced green onions, and sesame seeds. Add any optional toppings and serve immediately.