Turkey Keto Ramen Soup with Zoodles

To be honest, I was more excited about what I was going to do with my leftover turkey and keto bone broth than I was to eat actual Thanksgiving dinner this year. Although I totally raged it up with garlic and swiss stuffed mushrooms and pumpkin cauliflower puree for a dang good keto meal, I just couldn’t wait to try and make a turkey keto ramen soup with zoodles recipe once I had leftovers to work with. This was absolutely the best use of my leftover turkey keto bone broth and sliced turkey. Like all Ramen, this keto ramen soup recipe takes some effort, but it pays off in the end.

Turkey Keto Ramen Soup with Zoodles

Servings: 2

Prep Time: 15 minutes| Cooking Time: 4-5 hours | Total Time: 5 hours 15 minutes

Nutritional Facts: 7g Net Carbs| 123 Calories | 3g Fat | 9g Carbs | 15g Protein | 2g Fiber

Ingredients:

• 4 cups bone broth
• 1/2 cup chopped scallions
• 1/2 cup, sliced carrots
• 1 tbsp, minced garlic
• 1 tsp ginger paste
• 1 tbsp tamari/soy sauce
• 3 shakes of hot sauce
• 4, thick cut slices turkey
• 1 large zucchini
• 1 cup, sliced shitake mushrooms
• 2 large eggs
• Salt or bouillon (to taste)

Steps:

1. In a crockpot, combine turkey stock, scallions (reserve a few for garnish), carrots, garlic, ginger, tamari/soy, and hot sauce.
2. Cook on low for about 4 hours.
3. Taste your broth and add salt or powdered bouillon to your liking (I use about 1 tsp of bouillon)
4. In a medium pot, add your two eggs and cover with water enough just to cover the eggs.
5. Once it begins to boil, turn off the heat and let the eggs sit for about 5-6 minutes.
6. Meanwhile, add your turkey and mushrooms to your crockpot for 5-10 minutes or until hot.
7. Using a spiralizer, cut the ends off your zucchini, and use your spiralizer to create zucchini noodles. Add to your two empty serving bowls and set aside.
8. Finally, use tongs to remove your mushrooms and turkey sliced and divide them in the bowls with your zoodles, then pour your broth over the bowls. Let sit for a minute or so to lightly cook the zoodles (we want them to stay pretty crunchy so we only want them hot before we enjoy — nobody likes a soggy zoodle!)
9. Finally, crack the shell of your egg, slice the egg in half and place halves on top. Sprinkle with freshly cut scallions, salt, and pepper.
10. Enjoy!

Turkey Keto Ramen Soup with Zoodles

★★★★★

5 from 1 reviews

This was absolutely the best use of my leftover turkey keto bone broth and sliced turkey. Like all Ramen, this keto ramen soup recipe takes some effort, but it pays off in the end.

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 4-5 hours
• Total Time: 5 hours 15 minutes
• Yield: 2 Servings 1x
• Category: Soups

Scale 1x2x3x

Ingredients

• 4 cups bone broth
• 1/2 cup chopped scallions
• 1/2 cup, sliced carrots
• 1 tbsp, minced garlic
• 1 tsp ginger paste
• 1 tbsp tamari/soy sauce
• 3 shakes of hot sauce
• 4, thick cut slices turkey
• 1 large zucchini
• 1 cup, sliced shitake mushrooms
• 2 large eggs
• Salt or bouillon (to taste)

Instructions

1. In a crockpot, combine turkey stock, scallions (reserve a few for garnish), carrots, garlic, ginger, tamari/soy, and hot sauce.
2. Cook on low for about 4 hours.
3. Taste your broth and add salt or powdered bouillon to your liking (I use about 1 tsp of bouillon)
4. In a medium pot, add your two eggs and cover with water enough just to cover the eggs.
5. Once it begins to boil, turn off the heat and let the eggs sit for about 5-6 minutes.
6. Meanwhile, add your turkey and mushrooms to your crockpot for 5-10 minutes or until hot.
7. Using a spiralizer, cut the ends off your zucchini, and use your spiralizer to create zucchini noodles. Add to your two empty serving bowls and set aside.
8. Finally, use tongs to remove your mushrooms and turkey sliced and divide them in the bowls with your zoodles, then pour your broth over the bowls. Let sit for a minute or so to lightly cook the zoodles (we want them to stay pretty crunchy so we only want them hot before we enjoy — nobody likes a soggy zoodle!)
9. Finally, crack the shell of your egg, slice the egg in half and place halves on top. Sprinkle with freshly cut scallions, salt, and pepper.
10. Enjoy!

Nutrition

• Serving Size: 2
• Calories: 123
• Fat: 3g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 15g

Keywords: Keto Ramen Soup

If you’re looking for another great soup, then you should try my Zero-Carb Egg Drop Soup Recipe next.