This keto miso ramen soup uses Miracle noodles for a filling and flavorful soup.
Place 1 tbsp of olive oil in a skillet over medium-high heat on the stove.
Add the shrimp as well as salt and pepper to taste, and saute until seared on both sides and cooked through. Remove and set aside.
Add the bok choy to the skillet as well as salt and pepper to taste, and saute until wilted. Add the minced garlic into the skillet and saute for another 30 seconds. Remove and set aside.
In a saucepan over medium heat, combine the chicken broth, miso soup mix, soy sauce, rice cooking wine, ginger paste and unsweetened almond milk. Stir to combine well. Continue to simmer for 10-15 minutes.
Add the rinsed and drained ramen miracle noodles and stir to combine.
Ladle the broth and noodles into 3 even portions in bowls.
Top with shrimp, bok choy, green onions and a hard-boiled egg cut in half.
Add a drizzle of garlic chili sauce for added heat if desired.
Net Carbs: 6 net carbs per servings
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.