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
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)
In a crockpot, combine turkey stock, scallions (reserve a few for garnish), carrots, garlic, ginger, tamari/soy, and hot sauce.
Cook on low for about 4 hours.
Taste your broth and add salt or powdered bouillon to your liking (I use about 1 tsp of bouillon)
In a medium pot, add your two eggs and cover with water enough just to cover the eggs.
Once it begins to boil, turn off the heat and let the eggs sit for about 5-6 minutes.
Meanwhile, add your turkey and mushrooms to your crockpot for 5-10 minutes or until hot.
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.
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!)
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.