Keto Chicken Ramen

Ingredients 

• 6.1g carbs and 30g protein per serve

For 2 servings, here’s the recipe:

• 1 tablespoon sesame oil

• 1 tablespoon garlic minced

• 1" knob fresh ginger sliced (I used less)

• 3 tablespoons soy sauce

• 4 cups chicken stock

• 1 teaspoon Swerve

• 1-2 teaspoons sea salt to taste

• 1 small head baby bok choy halved

• 6 ounces shirataki noodles

• 1 chicken breast, grilled and sliced

• 1 handful mushrooms sliced

• 1 piece sliced green onion

• Sesame seeds for garnish

• 1 egg, soft boiled

Method:

• Cook the chicken breast until mostly cooked and set aside

• Heat the oil slightly and add in ginger and garlic

• Once aromatic, add in soy sauce, Swerve, salt, chicken stock and mushrooms

• Mix, to ensure all is combined, then add chicken breast into the liquid mixture

• Cover and simmer for 10 mins

• Put your egg on to start boiling until soft boiled

• Remove chicken breast and add in the bok choy, then simmer for a further 5 mins

• With about 3 mins cook time left, add in the shirataki noodles

• Remove off the heat

• Slice up the chicken breast

• Serve dish garnished with sesame seeds