|December 12, 2023

Keto Ramen

By Abby Cooper
Reviewed for Scientific Accuracy

Keto Ramen

A tasty combo of tender, seared sirloin, shiitake mushrooms and loads of aromatics makes this keto ramen recipe a go-to option when you need a comforting bowl of goodness. Our version features the familiar umami flavors of traditional ramen—just without those carbohydrate-heavy noodles. By swapping in spiralized zucchini, you can enjoy this popular Japanese soup any time, while confidently remaining on your keto journey.

Our low-carb spin still checks all the ramen noodle soup boxes. However, this recipe separates itself thanks to a delicious beef bone broth bolstered by Bulletproof Unflavored Collagen Peptides. Although it doesn’t affect the taste, it does support healthy bones, muscles and joints.† As far as flavor enhancements go, sugar-free fish sauce and a few tablespoons of coconut aminos, which taste similar to soy sauce, take this keto ramen in an authentic direction. And while you can use chicken broth, we went the beef broth route because of its bolder taste and additional collagen content.

That delicious, upgraded ramen broth gets taken to another level with one of the key ingredients in this dish: sirloin steak rich in protein and vitamin B12. Searing the beef in Bulletproof Grass-Fed Ghee results in a beautiful brown crust that enhances the meat’s natural flavors. Plus, it’s an easy way to get quality fats into your diet.

Luckily, not only is this Asian-inspired keto recipe light on net carbs, but it’s also light on prep time. In just 30 minutes, you will be able to sit down and savor every tasty spoonful of this surprisingly simple soup. After all, the process is easy. Sear the sirloin (ramen is best with a rare to medium-rare steak), add the veggies and other ingredients to the pot and simmer away.

Pro Tip: If you’re not a fan of zucchini noodles, swap them for gluten-free Shirataki noodles (sometimes referred to as konjac noodles or miracle noodles).

Of course, every good ramen includes a soft-boiled egg with a gooey (but not runny) yolk. As long as you stick to 6-7 minutes of cooking time and immediately submerge them in ice water, you will achieve eggcellence. All you’ll have left to do is grab a ladle, fill up a bowl and top your keto ramen with tender steak, a sliced soft-boiled egg, chopped scallions and a sprinkling of sesame seeds for added flavor and crunch.

Once you dig into this low-effort, high-reward dish, you’ll realize how easy it is to make your ramen dreams come true from the comfort of your own home.

Print Recipe Print Recipe Icon

Easy Keto Ramen

A savory, collagen peptide-packed beef broth, low-carb veggies and steak come together to form a tasty ramen that's perfect for the keto diet.
bulletproof logo


Prep10 minutes
Cook20 minutes
Total Time30 minutes
CourseMain Dishes
Servings4 people


  • 2 tbsp Bulletproof Grass-Fed Ghee
  • 1 lb sirloin steak (about 1-inch thick, preferably grass-fed)
  • 4 oz shiitake mushrooms (sliced)
  • 2 tsp minced garlic
  • 1 tbsp fresh ginger (grated)
  • 3 tbsp coconut aminos
  • 6 cups beef bone broth
  • 1 scoop Bulletproof Unflavored Collagen Peptides
  • 1 tbsp sugar-free fish sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 medium zucchini (spiralized into thin zoodles)
  • ½ cup green onion (chopped)
  • 1 baby bok choy (chopped)
  • 2 eggs
  • 1 tsp red pepper flakes (to taste; optional)
  • 1 tsp sesame seeds (optional)


  • Heat a large pot or Dutch oven on the stovetop over medium-high heat. Add the Grass-Fed Ghee.
  • Pat the steak dry and season it generously with salt and pepper on both sides. Place it into the pot and sear for 2 minutes per side, or until it reaches desired doneness. Set it aside.
  • Reduce to medium heat and add the mushrooms to the same pot. Cook for 2-3 minutes, then add the minced garlic and grated ginger. Cook for 30 seconds.
  • Deglaze the pot with the coconut aminos and pour in the beef broth.
  • Whisk in the Collagen Peptides. Add the fish sauce, salt and pepper.
  • Bring the mixture to a simmer and cook for 10 minutes.
  • While the beef broth simmers, bring a separate small pot of water to a boil. Boil the eggs for a total time of 6-7 minutes. Remove from the boiling water and immediately submerge them in an ice bath.
  • Add the spiralized zucchini (or your low-carb noodles of choice), green onion and bok choy to the pot. Cook another 5 minutes, then taste the broth and add more salt or pepper, if needed.
  • Slice the sirloin steak into thin strips.
  • Serve bowls of ramen with steak and a sliced soft-boiled egg sprinkled with sesame seeds. If you can handle the heat, top with red pepper flakes for a spicy garnish.


Store leftover ramen, steak and soft-boiled eggs separately in air-tight containers in the refrigerator. Re-heat in a small pot (steak and eggs included) until hot and ready to eat—again!

Nutritional Information

  • Calories: 358
  • Fat: 15 g
  • Protein: 45 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Carbohydrates: 10 g
  • Net Carbs: 7 g
  • Sodium: 1176 mg
Let's Get Cookin'!

Subscribe to our Recipe Lab newsletter for delicious recipes delivered to your inbox weekly!