Whole30 Tantanmen Ramen (Paleo, Keto, Easy)
Whole30 Tantanmen Ramen with creamy rich bone broth and juicy caramelized chicken. This healthy low carb ramen noodles come with loads of fresh vegetables and ramen toppings. Its easy and quick to enjoy a bowl of hot ramen noodle soup!
Whole30 Tantanmen Ramen with creamy rich bone broth and juicy caramelized chicken. This healthy low carb ramen noodles come with loads of fresh vegetables and ramen toppings. Its easy and quick to enjoy a bowl of hot ramen noodle soup!
- 1 tbsp coconut aminos
- â…› tsp five spice powder
- 4 pieces chicken thighs ( boneless)
- your favorite chicken/poultry seasonings ((see no
- 1 tbsp avocado or olive oil
- 2 large soft boiled eggs
- 3-4 bundles baby bok choy ( quartered (or baby spinach))
- 5 oz. brown beech mushrooms (or enoki mushrooms)
- 1 cup bean sprouts ((optional))
- 2 medium size zucchinis ( spiralized)
- 2 bulbs scallions ( chopped)
- 3 tbsp tahini paste
- â…› tsp cumin powder
- 1 tbsp cashew butter or macadamia nut butter
- 2 cups or more chicken bone broth ( kettle and fire recommend or homemade)
- toasted sesame seeds ((optional))
- Carbohydrate 4.76774999596958 g
- Cholesterol 0 mg
- Fat 12.0959999897746 g
- Fiber 2.09250004114645 g
- Protein 3.82499999676654 g
- Saturated Fat 1.69402499856796 g
- Serving Size 1 1 people (22g)
- Sodium 25.8749999781266 mg
- Sugar 2.67524995482313 g
- Trans Fat 0.532124999550167 g
- Calories 134 calories
Step-by-step
- Chicken: Season chicken with poultry seasonings. See notes section for my recommendation. Grill them in a well-heated skillet with 1 tbsp oil until the chicken is completely cooked through, about 8-10 minutes. Set the chicken aside. Deglaze the skillet with 3-4 tbsp chicken stock and scrap off the brown bits. Pour the sauce over chicken. Cover the bowl and keep it warm.
- Toppings: In the meantime, bring a large pot of water to boil. Lower the heat to simmering. Carefully and slowly add the eggs and low simmer for 6-7 minutes. Soak in cold water to stop cooking. Use the same water to blanch bok choy for 30 seconds and mushrooms and sprouts for 5-10 seconds. Soak them in cold water to stop cooking then set aside to drain well.
- Paste and Broth: Prepare two large noodle bowls. Combine and stir-well Whole30 Tantanmen Ramen paste and divide the paste evenly over two bowls. Preheat chicken bone broth in a soup pot until it's nice warm and hot ready to use.
- Assemble: Add 1 cup chicken bone broth to each noodle bowl. Gently stir with a spoon or whisk to combine the paste and broth well. Add zucchini noodles, chicken, ramen toppings, and scallions. Drizzle the pan juice from the grilled chicken over the noodle bowl. Sprinkle with toasted sesame seeds, if using. Serve hot and immediately.
Chicken bone broth forms the backbone of this dish, supplying gelatin and body that mimic traditional simmered ramen bases without requiring hours on the stove. When selecting broth, look for varieties containing at least nine grams of protein per serving to ensure adequate viscosity. Thin, watery stocks will fail to suspend the tahini paste properly, resulting in an oily surface layer rather than a cohesive, emulsified soup. Heating the liquid until just steaming before mixing prevents the sesame and nut butters from seizing or clumping upon contact.
Avoiding Common Pitfalls
Many cooks ruin low-carb ramen by overcrowding the skillet during the initial searing phase. Searing four boneless chicken thighs simultaneously drops the pan temperature drastically, causing the meat to steam in its own juices instead of developing a deep brown crust. Sear the chicken in batches if necessary, maintaining medium-high heat until the internal temperature reaches 165 degrees Fahrenheit. Another frequent error involves boiling the spiralized zucchini noodles directly in the broth. Zucchini releases a high volume of water rapidly, which dilutes the seasoning paste and turns the noodles mushy within seconds. Add raw spiralized zucchini directly to the individual bowls at service and let the hot broth cook them gently to a crisp-tender bite.
- Blanch bok choy for precisely thirty seconds in simmering water to retain its bright green color and crisp cellular structure.
- Submerge soft-boiled eggs in an ice water bath immediately after a six-minute simmer to halt cooking and prevent a gray sulfur ring from forming around the yolk.
- Swap cashew butter for macadamia nut butter at a one-to-one ratio if additional neutral sweetness is desired in the flavor paste.
