Bone Broth Keto Ramen


Serves 2

1 32 Ounce jar Wishbone Broth (thawed) 

2 Boneless, skinless chicken thighs 

2 Packages kelp noodles of your choice

2 Baby bok choy, chopped into 1 inch sections

½ Yellow onion, sliced 

¼ Lb Shiitake mushrooms, sliced 

¼ cup kimchi

2 Scallions, thinly sliced 

3 Cloves garlic, minced 

2 Tbs Tamari

1 Tbs Coconut aminos 

1 Tbs Rice vinegar

2 Tbs Sesame oil

1 Soft boiled egg (optional) 

Chicken marinade:

3 Cloves garlic, minced

1 Tbs Minced ginger 

1 Tbs Tamari

1 Tbs Rice vinegar 

1 Tbs Red miso (I prefer Miso Master) 

1 Tbs Sriracha hot sauce 


  1. Combine chicken marinade ingredients in a bowl and add chicken. Coat thoroughly and let sit while preparing the rest of the ingredients. 
  2. Preheat the oven to 350 degrees. 
  3. Add 1 Tbs sesame oil to a saute pan and sear the chicken on both sides. Place in a baking dish and bake for 25 minutes, or until cooked through. 
  4. Boil a pot of water and cook the kelp noodles for 10 minutes, or until tender. Drain and set aside.
  5. While the chicken is cooking, heat a pot on medium heat. Add 1 Tbs sesame oil and saute the onions till golden. Add the mushrooms and allow to cook down. Add the bok choy, garlic, and ginger. Stir for 2-3 minutes.
  6. Add the tamari, coconut aminos, and rice vinegar. Stir well. Pour in the broth and allow to come to a simmer. 
  7. Place the kelp noodles into two large soup bowls. Pour the finished ramen broth over the noodles. Top with chicken, sliced. Garnish with the scallions and kimchi. Enjoy! 


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