This easy keto ramen recipe uses low-carb noodles for a quick lunch or snack.
Heat the oil in a deep sided skillet or pot over medium heat.
Add the garlic and ginger paste into the pot and saute for 30 seconds until fragrant.
Add the chili sauce, chicken broth, beef broth, and soy sauce into the skillet, and whisk to combine well.
Place the mushrooms and noodles into the broth mixture, and lightly boil until the mushrooms become tender.
Stir the spinach into the pot until it is wilted.
Remove the mixture from the heat, spoon evenly into two separate bowls and garnish with some shaved radishes, chopped green onions, and a hard-boiled egg.
Calories: 100 per serving
Net Carbs: 5 Net Carb Per Serving